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Shtoveti Kaaposti (Latvian Stewed Sauerkraut)

What you need: 

3 tablespoons oil
1 large onion, chopped
2 cups sauerkraut, drained
3 cups water
3/4 cup tomato paste
2 teaspoons cumin
1 teaspoon salt
1 teaspoon sugar
few shakes ground black pepper

What you do: 

1. To prepare on stovetop (longer method), heat oil in a large pot. Add onion and sauté until it’s transparent. Add drained sauerkraut and water. Cover and cook on medium for about 40-60 minutes, until sauerkraut is pretty much soft.
2. Stir every 10 minutes and check the water level. You want it to be runny and the water should reduce to 3/4 cup. Add tomato paste and spices. Cook for additional 15 minutes. Done!
3. To prepare in microwave, in a large microwave safe dish with a lid, combine oil and onions. Cook for 2 minutes on 100%. Add sauerkraut and 2 cups water.
4. Cover and cook on 100% for 20 minutes, stirring every 6 minutes and adding more water as it evaporates. The sauerkraut should be cooked by now. Add tomato paste and spices, cover and cook for 5 minutes more on 70%. Done!
This is one of the most popular dishes in Latvia. It’s best served hot over boiled or mashed potatoes. It can be stored for a week in a sealed container and reheated. I enjoy it cold over rye bread.

Preparation Time: 
30 or 60 minute
Cooking Time: 
Servings: 
8-10

SO HOW'D IT GO?

This is a good recipe. I added caraway seed in place of half of the cumin, a clove of garlic (could have used another couple cloves, actually), and finished it off with some paprika.

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I made 4 recipes from Veg Web last night and this was one of them.  Another one I had high hopes for but it didn't turn out so hot! :(  I just didn't like the taste. I wound up adding more sugar than the recipe called for and more tomato paste to try and make it more edible but...no.... not my thing.  :(  I didn't think it was anything special.
:(

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Okay, I lied. I ate this every day for the past week (sometimes for lunch AND dinner) and I got pretty sick of it. It IS really good, but I totally overdid it (and disgraced my love for curry by regarding them as equals in my culinary obsessions). I still love curry most. :)>>>

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I really enjoyed this......but I think I added too much tomato paste because it kind of overpowered the sauerkraut taste (I love sauerkraut!)
Next time I'll try adding less......

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Okay, maybe I'm crazy, but I could eat this every day of the week! I know I'm double-posting, but this is seriously awesome! This recipe, curry, and accordion music are things I could never be sick of. Ever. I made a double batch so I can take it every day to work for lunch (it's good cold, too!). I know all the sodium and vinegar isn't so good for me (I have anemia, but I love vinegar), but the krautness! Seriously, everyone who doesnt hate cabbage must try this once in their lifetime.

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FANTASTIC! Loooooooove love love this! Made the stovetop method and it worked perfectly! Sauerkraut lovers - you must try this!

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I never comment, but this recipe is totally the awesome and I had to.

Super, super num. I eat it a lot.

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Unbelievable.  I love love loved this recipe.  Really good.  It almost doesn't even taste like sauerkraut.  Thanks for sharing this recipe Keda.  I'm definitely making this again.

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