I guess by lineage you could say that I’m Pennsylvania Dutch. Someday I might check out ancestry.com and find out for sure. I do know that my maternal grandmother was born Amish and that she left the order before she entered into the church as an adult. I’m thinking that makes me pretty darned close to PA Dutch even without researching it.
So, it stands to reason that, for me, the only acceptable meal on New Year’s Day would be Pork and Sauerkraut. And dumplings. And, mashed potatoes. One cannot forget the double starch because that’s how Lancaster County PA Dutch roll.
I find it exciting that sauerkraut has enjoyed a revival of sorts over the last couple years. Talk of the Paleo diet and a return to a more nutrient-dense diet including fermented foods has given it new life. The discovery of beneficial bacteria alive in the ferments is the reason why. But that’s a subject for another post. This one is all about a historically delicious meal.
Growing up, my grandfather would “start” sauerkraut in October. After he passed, my dad, Mr. Farmer, started making it himself and now, I do it with my dad using my grandfather’s tamper. It’s like holding on to a piece of history and tradition.
Starting the process in October when local cabbage is big and cheap allows you to make gallons of sauerkraut for the price of a few heads, some salt and a hefty dose of elbow grease. Good food doesn’t have to be expensive.
The pork that we use comes from a pastured hog my cousin raises for use each year. The meat is far superior to any I’ve had from a supermarket. However, if that’s what’s available to you, by all means, use that. Real food has many quality levels but they are all far above commercially-prepared, convenience foods. We start where we are and move forward with knowledge.
This meal is one of those that I don’t make often. I eat sauerkraut throughout the year but I only eat it this way on New Year’s Day. It preserves the uniqueness of the holiday and it’s something I always look forward to.
The Pennsylvania Dutch are big on tradition and superstition. This meal, it is said, ensures good luck throughout the new year and since I would like all my readers to enjoy a fruitful and successful new year, eat up!
- Pork shoulder (2-3 lbs.)
- Sauerkraut, 2 lbs. (storebought or homemade)
- On the stovetop in a stockpot, brown the pork shoulder on all sides in a little butter.
- Once browned, pour sauerkraut overtop and cover.
- Cook on med-low (low simmer) for about 2 hours or until meat is tender and falling apart. We traditionally leave this on the stovetop all day. ☺
- Remove pork, pick meat off of bones and remove fat. Return meat to pot. Discard fat and bones.
- Continue to cook on low while you prepare the dumplings. It should be lightly simmering.
- 1 cup gluten-free flour
- 1-1/2 tsp. baking powder
- ½ tsp. real salt
- ¼ tsp. xanthan gum
- 1 egg
- 3 Tbls. milk
- 1 Tbls. butter
- Mix dry ingredients together.
- In a separate bowl, mix together egg, milk and butter.
- Combine dry ingredients and wet ingredients with wooden spoon until well blended.
- *Note: depending on the gluten-free flour mix used, you may need a little more milk. Batter should be like a thick cookie dough.
- With the sauerkraut simmering, drop dumplings by large tablespoons on top.
- Cook uncovered for about 7 minutes.
- Cover and continue to cook for another 10 minutes.
- Uncover and enjoy.
Also delicious served with Creamy Mashed Potatoes.
Happy New Year!
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