Aug 20th 2014, 5:22:35
Jimmy Kraut (named after my brother)
Getr a head of red cabbage, some apples and onions, some pork chops,, and get to work.
Dice the cabbage. Put it in a pot with 3 (or so) cups of cider vinegar and a roughly half measure of water. Add plenty of mustard powder. Stir and let simmer.
Meanwhile, sautee some diced onions and apples, preferably granny smith, with butter. Herbsi/spices can be added to taste here, I like a little bit of cinnamon and a very little bit of cardamom.
When the sauteeing is done, add the onions and apples to the cabbage. Next sautee some mushrooms in butter, no other seasoning. The mushrooms are going to go in some gravy.
The mushrooms aren't necessary, except I like mushroom gravy and fresh mushrooms make it better.
Boil some water for egg noodles. Add the noodles when the meal is almost ready. This ish takes a lot of time to make, don't expect to be ready in the time it takes water to boil!
The pork chops should be pan fried (basically sautéed also) while the cabbage mixture is simmering. I put a little bit of salt on the chops before I put them in the pan, and maybe some pepper, but that's it. Feel free to season it more, but bear in mind the flavors already present.
When the chops are nearly cooked, dump most of the cabbage mix on top of them in the pan. Let it simmer that way for a few minutes, until the chops are cooked enough to serve (in America, medium rare chops are the new normal).
Serve the chops covered in the kraut mixture with the egg noodles on the side, and put gravy on the whole mess to taste.
Gravy: You can get pork base in the same brand (better than bullion) I mentioned above. You can also get "mushroom gravy" packets in the grocery store. Either will work. Corn starch will thicken anything you make too thin. Add the mushrooms before you thicken it.