Sauerkraut with Brisket of Beef

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 qt. sauerkraut
  • 2 tablespoons brown sugar
  • 3 lbs. brisket of beef
  • 1 raw potato, grated
  • 2 tablespoons flour
  • 1 onion
  • 2 tablespoons vinegar
  • 1 teaspoon caraway seed


Place one-half of the kraut in a large sauce pan, sprinkle with flour, add meat and a whole onion and cover with the rest of the krout and sprinkle over a little more flour and add the potato. Cover with boiling water and cook until tender, about 2 hours. Remove onion, sprinkle a little flour over cabbage to thicken, add sugar and vinegar to make it sweet and sour. If boiled without meat add 2 tablespoons fat and a little soup stock.