SAVORING sauerkraut

By LISA LOSASSO

VINDICATOR CORRESPONDENT

For the past decade, a close-knit group of friends from Bethel Lutheran Church in Boardman has been gathered every fall to make sauerkraut. Although it’s a long and involved process, it is something they look forward to because they enjoy each other’s company.

Around this time every year, Ruth and Andy Ragan go to pick up the cabbage for their annual get together.

According to Ruth, she began making sauerkraut with her mother and father while she was growing up at home. After she married and moved away she continued the tradition with her husband.

She explained that over the years they shared their homemade sauerkraut with friends from the church who began showing interest in helping so they could have some to share with their own families.

Regular attendees include JoAnn and Norm Johnson, Arlene and Bill Bjorson, Lloyd and Delphine Vandervoort, Jim and Helen LoSasso, Virginia Zetterquist, Irmgard Emerich, Dave Anderson, Martha Conrad, Lou Schenker, John Bachinger, Paul Orend, Alex and Marge Zielke, Berta and Bill McGuire and Eric McClellan.

Over the years, the core group has grown, and continues to grow as more people become interested in not only the process of making sauerkraut, but the opportunity for fellowship and building lasting friendships.

Every October the Ragans make a trip to Catalpa Grove Farms, located on Route 14 in Columbiana, where they purchase approximately 12 bushels of cabbage. When they first started, Ruth explained, they only purchased about five bushels. There are approximately five heads of cabbage per bushel, depending on the size of the cabbage. Last year’s efforts yielded 264 quarts of sauerkraut.

Labor-intensive task

The entire process requires about six workers on food processors, four who cut the cabbage, and three who spend their time on the kraut-cutters.

The processed cabbage is dumped into six large crocks. Each layer of cabbage is salted and stomped.

The process of stomping is done with large wooden mallet-like instruments. The purpose of stomping is to bruise the cabbage and push the natural juices up over the level of the layers of salt. This prevents the cabbage from going bad as it cures.

The cabbage is covered with a cloth and then a board, which is weighted with a rock, and it is left to ferment for approximately six weeks. Every other day, the film that collects on top of the sauerkraut is cleaned off. It is then stirred, and re-covered.

Once the curing process is completed, the sauerkraut is transported to the kitchen at Bethel Lutheran Church, where the group meets for canning.

The sauerkraut is dumped into large kettles, water is added, and it is brought to a boil. It is the job of about six women to transfer the sauerkraut into hot jars. Lids are secured, and the filled jars sit on top of the stainless steel countertops until the lids pop, which means the jar has sealed.

Once the kraut is canned it is divided evenly among the workers. The cost of the cabbage and jar lids is divided equally amongst them. The jars from the previous years are re-used. Ruth explained that everyone usually ends up paying about .50 per quart.

Ruth explained that many of them give the sauerkraut away as gifts for the holidays, and often, jars of sauerkraut are donated to be used at church functions. “We have a good time being together,” she said.

Late cabbage is best for sauerkraut because it is high in sugar.

IRISH CABBAGE

1 head cabbage, coarsely chopped

1⁄2 cup water

Half-and-half

1⁄2 cup grated Swiss cheese

Chopped walnuts

Nutmeg

Steam cabbage in water over high heat. Drain well. Make a medium white sauce using half-and-half, adding grated cheese. Layer all in 9 x 13-inch baking dish. Top with chopped walnuts and a sprinkling of nutmeg. Bake at 350 degrees for half an hour. Can be prepared ahead and kept refrigerated, and then heated. Yields 10 servings.

Recipe published in “With Great Gusto,” by the Youngstown Junior League, 1987.

SPICY CABBAGE

1 tablespoon vegetable oil

2 cups chopped onion

2 cups diced apple

6 cups shredded red cabbage

3 ounces unsweetened frozen orange joice

1 cup chicken broth

1 tablespoon fresh lemon juice

1⁄2 teaspoon ground allspice

In 8 quart pot heat oil over medium high heat. Cook onions and apple for 3-4 minutes, stirring constantly, until apple bits are soft.

Stir in remaining ingredients. Cook for 20-25 minutes, stirring occasionally, until the cabbage is tender.

Serve immediately.

Recipe published in “Soulful Cuisine for Better Living,” by Youngstown Area Community Action Council, 4th printing, 2nd Revision, 2000.

CABBAGE AU GRATIN

6 slices bacon

2tablespoon bacon drippings

1 to 11⁄4 ounce envelope cheese sauce mix

1⁄2 cup milk

6 cups green cabbage, shredded

1⁄2 teaspoon iodized salt

1⁄4 cup sour cream

Cook bacon until crisp, reserving 2 tablespoons drippings. Crumble bacon and set aside. Add cabbage, cheese sauce mix, milk, salt, and crumbled bacon to drippings in pan and bring to a boil, stirring. Lower heat and cook uncovered for 5-10 minutes, stirring occasionally until cabbage is just tender crisp. Stir in sour cream; blend and heat through. Do not boil. Garnish, if desired, with additional slices of crisp bacon.

Serves 6.

Recipe by Mrs. Richard Green, published in “Angels and Friends/Favorite Recipes,” 11th Printing, 1999.

CABBAGE-BEAN SOUP

1 small onion, chopped (1⁄4 cup)

1 large rib celery, sliced thin (1⁄2 cup)

3 medium potatoes peeled and diced (2 1/2 cups)

3 tablespoons oil

1 pound cabbage, shredded (6 cups)

3 cups chicken broth

1 clove garlic, crushed

1 bay leaf

1⁄2 teaspoon poultry seasoning

1⁄2 teaspoon salt

1⁄8 teaspoon pepper

1 (16-ounce) can beans with tomato sauce

In 3-quart saucepan sauté onion, celery, and potatoes in oil 5 minutes or until onion is tender. Stir in cabbage, broth and seasonings. Cover and cook over moderate heat, stirring occasionally or until potatoes and cabbage are tender. Stir in beans. Cook 10 minutes longer for beans to heat through. Makes 4 generous servings. Can use tomato sauce if beans are in water. Takes 1-11⁄2 hours. Can be frozen. Can also add hamburger to extend.

Recipe from “Best of the Best of Ohio - Original recipe from St. Gerarad’s 75th Jubilee Cookbook.”

SAUERKRAUT PIE

2 eggs

1 cup milk

1 cup sugar

3 tablespoons flour

1 tablespoon melted butter or margarine

1⁄2 teaspoon vanilla extract

1⁄2 cup sauerkraut, rinsed, drained and chopped

1 teaspoon grated lemon rind

1 (9-inch) unbaked pastry shell

Preheat oven to 375 degrees. In medium bowl, beat eggs. Add milk, sugar, flour, butter and vanilla; mix well. Add sauerkraut and lemon rind. Pour into pastry shell. Bake 40 to 45 minutes or until golden brown. (If pie doesn’t brown sufficiently, place under broiler until golden brown).

This is a Fair and Festival Recipe from the Ohio Sauerkraut Festival in Waynesville, Ohio. It was published in “Bountiful Ohio: Good food and stories from where the Heartland begins.”