A Whole Lot of Awesome (AKA sauerkraut)

Today Mahria and I made a new (to us) kind of crock-pot stew.  It’s called “Hunter’s Stew,” and I learned about it from one of the three cookbooks I got for Christmas – A Tale of Twelve Kitchens, by Jake Tilson.  Into the crockpot went:

  • A whole lot of sauerkraut
  • A whole lot of red cabbage
  • A WHOLE lot of buttery, sauteed onions
  • Italian sausages
  • Mushrooms
  • Two chopped apples
  • Ten pitted prunes
  • Chicken stock and red wine

It simmered for about nine hours, and was…. awesome.   We ate the stew with a loaf of beer-walnut bread from the bakery around the corner from my office (which I patronize most days, given the amazingness – aka butter content – of their croissants).  Beyond containing both prunes and sauerkraut and still being delicious, I am fascinated with this stew because it apparently is best about a week after it’s made.  AND, also awesome, you can continually add more ingredients as the days go on – bacon (#1 on my list to toss in the pot), random meat bits, veggies, more sauerkraut, etc etc.  Obviously, this is my new favorite source of nutrients.

And now for a photo montage of some of the more interesting components of my stew (photos courtesy of the Internet):

Sauerkraut!

Red Cabbage!

Red Cabbage!

Mushrooms! Or one really big mushroom!

Mushrooms! Or one really big mushroom!

Italian Sausage!

Italian Sausage!

Prunes!

Prunes!

Apples!

Apples!

Red Wine!

Red Wine!

It has become apparent that the Internet is greatly lacking inspirational photos of both chicken stock and sauteed onions, and has an incredible abundance of prune photography.

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Published in: on January 22, 2009 at 9:28 pm  Comments (1)  
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One CommentLeave a comment

  1. I wish we had that mushroom to toss in.


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