I love sauerkraut (choucroute), and I love pineapple (ananas). Perhaps it’s my Eastern European ancestry, but I just can’t resist the sour goodness of purposely spoiled cabbage. I can’t explain the pineapple thing. In any case, both sauerkraut and pineapple are pretty good for you. This dish packs a massive dose of Vitamin C and is another of my kosher ‘translations’ of a recipe I found elsewhere...it’s the perfect mix of sweet and sour!
What you need:
2 small white onions, chopped
2tbsp. kosher olive oil
1 large can kosher sauerkraut (or a 1.5lb bag)
1/2 cup kosher white wine
1tsp. kosher sea salt
1/2 tsp. black pepper
1 can pineapple chunks, unsweetened
1 Granny Smith apple, finely chopped
2 oz. bacon alternative (turkey, lamb, duck, beef, etc.)
Sautée your bacon alternative in a large sauce pan on medium heat until crisp. Remove and set on paper towels to drain. Roughly chop or crumble (different bacon alternatives cook up slightly differently). Add the olive oil to the fat left in the sauce pan and add the chopped onions. Season with salt and pepper. Once onions have softened, add apple pieces and let soften slightly. De-glaze the pan with white wine and then add in bacon alternative bits, sauerkraut, and sugar. Reduce the heat and let simmer for about 10 minutes, add the pineapple, and then simmer for another 20 minutes. There you have it. Delicious, kosher, and good for you (minus that bacon alternative part!).
To make this extra festive for say, Shabbat dinner (hint, hint, it’s Friday today), you could cut the top off of a pineapple, hollow out the pineapple using a good knife, fill the pineapple with the sauerkraut, and if you want, put the top back on for a surprising serving dish!