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Posted Sep 05 2009 10:01pm
With a name like Hanrahan sauerkraut is probably not a dish you'd think I'd excell at, however with an ex polish husband I did learn how to make an exceptional sauerkraut from his mother. 

So today when I had a portabella mushroom, and an onion to make use of I thought I'd make this dish. I have been experimenting with things like  turkey bacon and also bought a chicken apple sausage with this dish in mind.

My ex in laws were from Toronto - the polish section of town made this kielbasa that was pretty intense. I never had the stomach for it - too greasy, too salty - amazing flavor but I just couldn't eat it. Stunk like you can't even imagine.  The kielbasa was brought here almost ceremoniously. Adored, revered oooooh and ahhhhhhhed and stashed in the laundry room wrapped in paper. The men would go slice off a piece here and there and I just thought to myself --gosh how different, we never did anything like that when I was growing up.

One special ingrediant in this dish is dried mushrooms - yrs ago I did have some from Poland and I loved how dirty they smelled - I don't know how else to describe it - they smelled like a dirt that was definitely not from around here.  Since I doubt you have dried polish mushrooms around use dried porcini's instead and just  tell everyone that they are special imported Polish mushrooms that smell like dirt.

Bring water to boil and rehydrate about 6 pieces of dried mushroom in a small bowl - use about 1/2 C as the water is it's just great in the kraut . Saute onion and lots of garlic in olive oil - add bacon cut into bits and saute when that starts to brown add the fresh portabella or crimini mushrooms. I buy  Edens sauerkraut in the jar and drain the brine - since it's been forever that I've made this I forgot to rinse it so my dish was a bit tart. So rinse the kraute please with water and drain again.  Add to bacon, onion, and garlic mixture. Squeeze the dried mushrooms and chop those up, throw in the mushroom broth. Cut kielbasa into diagonals and add to kraut. Simmer with a lid.  I had some red skin potatoes to use up and steamed some green beans. 

This is positively excellant as a savory summer / autumn stove top dish with bean salad, or beets or cucumber sour cream salad.

does this look amazing or what ? it's a cabbage field flickr image credit  

Karen Hanrahan ~ Wellness Educator/Nutritional Consultant/Blog Author
708.482.0678 ~ Websites:
NutritionWeight Loss, andGreen Clean

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