Kick Your Dishes Up A Notch With Sauerkraut

Mention the word sauerkraut, and I start salivating.

Maybe it's because I hear my German ancestors whispering the mouth-watering word for sour cabbage. The mere thought of a fat bratwurst and sauerkraut makes me want to yodel.

Before refrigeration was invented, cabbage needed to be preserved through the winter, so finely sliced, white cabbage was mixed with salt. There you have it - sauerkraut. That method of preparing sauerkraut has remained the same since the ancient Greeks and Romans.

There are no boundaries to what happens with it next.

My sister-in-law Polly's family has served sauerkraut at its Thanksgiving table for as long as she can remember. I can say firsthand, the famous Hunter Sauerkraut is beyond delicious. Polly adds the juice from boiled turkey giblets and brown sugar to a large can of sauerkraut. Polly's secret is to cook it for several hours, adding a little bit of turkey drippings for final flavoring.

I'll never turn down a Reuben sandwich or a side dish of sauerkraut either.

Sauerkraut's popularity has even extended into cocktail parties. For something more contemporary but crowd pleasing, try the Bavarian crostini, with melted Swiss cheese and sauerkraut on a slice of pumpernickel bread.

The kraut provides flavor as a healthy ingredient in hors d'oeuvres and is now popular in drinks. To make a "krauted" bloody Mary or dirty martini, try adding a splash or two of sauerkraut juice. Or stuff olives with some sauerkraut to add flavor to cocktails.

My current craving for fermented cabbage coincides with the remaining days of Oktoberfest. Millions of people are lured to the massive, 200-year-old festival in Munich each year. I'm willing to roll out the barrel closer to home, though. Finding authentic German sauerkraut served in this area is easy.

I discovered the Old Castle Tavern in Sun City Center several months ago. It's a cozy image of an authentic German restaurant - from the cuisine and imported beer to the sturdy, handmade wood tables and medieval decor.

This week, I visited with co-owner and certified master chef Frank Hartmann, who was born and raised in Berlin. Nine years of education and training at hotel restaurants throughout Europe led him to Florida in 2005.

Menu items at the tavern are all made from scratch, including pork shanks, sauerbraten, potato pancakes and five different kinds of schnitzel, along with hearty German beer - and lots of sauerkraut.

Reservations are especially suggested on Tuesday evenings, when Hartmann offers live entertainment. Call (813) 633-6900, and be sure to brush up on your oompah steps to party, German-style.

Chef Frank has been making this recipe for wine sauerkraut for 30 years. The lovely golden brown sauerkraut is seasoned with crushed caraway seeds, bay leaves and bacon and simmered slowly with diced onions and white wine.

WEINKRAUT (WINE SAUERKRAUT)

1 large bag sauerkraut

4 slices bacon, diced

2 tablespoons butter

1 medium yellow onion, diced

4 bay leaves

1/2 teaspoon crushed caraway seeds

1 cup sugar

1/2 cup dry white wine

1/4 teaspoon salt

1/4 teaspoon pepper

Cook bacon in a skillet. Add onion and butter and saute. Add the remaining ingredients to the pan. You can substitute apple juice for the wine, if you prefer. Cover and simmer until liquid is absorbed, which is about 40 minutes. Serves 6.