So, last night I threw a buttered slice of seeded rye in the frying pan, with a big thick slice of Swiss atop it. Sort of an open-face grilled cheese sandwich. Then I surrounded it in the frying pan with sauerkraut.
My roomie looked at me like I had lost my mind. Apparently she had never seen fried 'kraut before.
Well, I thought it was yummy...
Apparently she had never seen fried 'kraut before.
ReplyDeleteThere's another way to prepare it? srsly?
Not exactly the same as the Arthur Harris version.
ReplyDeleteDid you forget to garnish it with a bit of thousand island/russian dressing?
ReplyDeleteMy favorite fried kraut dish:
ReplyDeleteFry up some diced sausage; I'm partial to kielbasa. A dab of bacon grease won't go amiss.
Add some well-drained kraut and continue frying till browned.
Throw in a dollop of sour cream and continue to cook until it warms up -- a minute or two.
Eat out of the pan.
No corned beef chunks and thousand island dressing on top? That could be awesomely delicious.
ReplyDeleteYou had me holding my breath - did you really skip the mushrooms?
ReplyDeleteRob K beat me to it.
ReplyDeleteSound like you stopped just short of a Reuben.
Apparently she had never seen fried 'kraut before.
ReplyDeleteWell, tune in to the History Channel. They'll run the show on the Dresden firebombing sooner or later...
(OK, in poor taste, I'll admit...)
Throw some thinly-sliced pastrami or corned-beef on there and you have an open-face Reuben.
ReplyDeleteI like frying the red kraut. It's a little sweeter - and makes me think of sizzling Baader-Meinhoff Red Army Faction terrorist bastards getting the chair they should-have...
ReplyDeleteSounds good. Add bacon and it would be great!
ReplyDeleteHave her google "Dresden."
ReplyDelete