Christmas is the feast commemorating the birth of Christ. It is fixed in the liturgical year as December 25th and is preceded by four week of fasting called Advent.Swedish Saurkraut
- 1 lb. smoked pork jowl, diced
- 2 medium yellow onions, peeled and sliced
- 1 lb. green cabbage, cored and shredded
- 2 qt. sauerkraut (packed in a glass jar)
- 1 apple, cored and coarsely chopped
- 2 cups dry white wine
- 1 tbsp. light brown sugar1 tsp. caraway seeds
- 1 tsp. freshly ground black pepper, or to taste
Heat a 4 to 6 quart pot and add the diced pork jowl. Brown the jowl to render most of it’s fat. Remove the pieces of pork from the pot and set aside. Pour off most of it’s fat, leaving 2 tablespoons in the pot. Add the onions to the pot and sauté a few minutes. Add the cabbage and reserved cooked jowl and cook, covered, 5 minutes until the cabbage collapses.
Rinse the sauerkraut in a colander and squeeze dry. Add the sauerkraut to the pot with the remaining ingredients and combine. Cover and simmer gently for 1 hour, stirring occasionally.
