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Sauerkraut With Mushrooms - Pc

mushrooms, pickles, polish, side dish, vegetables

4 cup to 5 cups sauerkraut
3 medium dried mushrooms
1 caraway seeds
1 bay leaf
3 tablespoon to 4 tb fat
1/2 small onion
3 tablespoon flour
1 salt
1 pepper

: Wash mushrooms and rinse in warm water. : Cut up sauerkraut several times; if too tart, rinse. Add a little boiling water, then the mushrooms and cook with spices, uncovered, over a high flame. Dice onion, brown lightly in fat, add flour, brown lightly again, set aside. Dilute the roux with cold water and cooking liquid, stir while heating. : Remove the mushrooms from the cabbage and chop fine. : Combine the roux with the cabbage, add mushrooms, salt, pepper, heat, serve on platter. _Polish Cookbook_, Zofia Czerny, 1961 & 1975. Panstwowe Wydawnictwo Ekonomiczne, Warsaw. Typos by Jeff Pruett. From: Jeff Pruett Date: 15 May 97 National Cooking Echo Ä

Yield: 5 servings

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