When I was growing up, sauerkraut was very meal specific. We had it roasted with potatoes and pork chops at home. We had it on hot dogs from street carts with onions, ketchup, and mustard. Or we had it when we went out to eat at German restaurants. Those were the only times we ate sauerkraut, and it was not something that I thought about very often. Nowadays, I find that I get a craving for it when the weather gets cold. Unfortunately, Alex is not a huge fan of sauerkraut. He says that it tends to take over a dish, and while he likes it on a hot dog, he actively discourages me from cooking with it at home. So it was somewhat puzzling when he purchased a container of Wild Brine sauerkraut because it “looked interesting.” Once it was in the refrigerator, he shot down every idea I suggested for using it. Apparently, interesting wasn’t enough of a draw to make it into dinner.
One night when he wasn’t home for dinner prep, I mixed it with some broccoli and baked it under some fresh kielbasa. This went over quite well. The blending of fresh and fermented vegetables was able to soften the edge of the sauerkraut while simultaneously brightening up the broccoli. The rich sausage was the perfect counterpoint to the flavorful vegetables, and everyone was happy, even Alex.
About the Author
