Quote:
Originally Posted by jabumbo
^i think its meant to be sort of a soup, but its sort of just a side the way we end up having it.
but basically you simmer the kraut with some sort of white/yellow bean for hours and that's about it. leave all the brine with the kraut, and it is pretty soupy. usually when we toss it on the plate though, its with a fork so the liquid gets left behind. served warm.
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My old lady says that it is a type of
Bigos but inserting beans for meat .... i love it with sauage