Shtoveti Kaaposti (Latvian Stewed Sauerkraut)
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
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.
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.
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.
:(
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. :)>>>
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......
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.
FANTASTIC! Loooooooove love love this! Made the stovetop method and it worked perfectly! Sauerkraut lovers - you must try this!
I never comment, but this recipe is totally the awesome and I had to.
Super, super num. I eat it a lot.
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.