Brussels Kraut

FOR TRADITIONAL BARBECUE, CONTEMPORARY SMOKED FOOD, & GRILLED DISHES

Tangy sweet-sour “kraut” takes on a new guise here but works in many of the same places, since cabbage and Brussels sprouts are cousins in the veggie clan. Pile it atop brats, sausages, or other dogs, or over pulled pork wrapped in a soft flour tortilla.

Brussels Kraut is a delightful and flavorful variation of traditional sauerkraut that incorporates shredded Brussels sprouts as the main ingredient. This unique twist on the classic German condiment offers a delicious blend of tangy and slightly sweet flavors with a refreshing crunch. It is an excellent accompaniment to various pork dishes and complements grilled or smoked pork chops, pulled pork sandwiches, or roasted pork tenderloin.

The process of making Brussels Kraut involves shredding Brussels sprouts and combining them with grated carrots, finely chopped celery, minced onion, and red bell pepper. The vegetables are tossed with salt, which draws out excess moisture, helping to achieve the desired texture. A warm mixture of granulated sugar, cider vinegar, and yellow mustard seeds is then poured over the vegetables, adding a delightful sweetness and tanginess to the kraut. Finally, a splash of vegetable oil or sunflower oil is added to coat the vegetables, creating a cohesive and flavorful dish.

One of the benefits of Brussels Kraut is its versatility and convenience. Once prepared, the kraut can be refrigerated for an extended period, allowing you to enjoy its taste and texture for weeks. The longer it sits, the more the flavors meld, resulting in an even tastier side dish over time. Whether served chilled alongside a hearty pork roast or added to a pulled pork sandwich, Brussels Kraut adds a burst of flavor and a delightful contrast to the rich and savory flavors of pork dishes. So, the next time you’re looking to elevate your pork meal, consider giving Brussels Kraut a try for a delightful and crunchy twist on a classic favorite.

MAKES: ABOUT 4 CUPS

INGREDIENTS:

• 1 pound Brussels sprouts, shredded
• 2 medium carrots, grated
• 2 medium celery ribs, finely chopped
• ½ small red bell pepper, finely chopped
• ¼ cup minced onion
• 1 tablespoon kosher salt or coarse sea salt, or more to taste
• ⅔ cup granulated sugar
• ⅔ cup cider vinegar
• 1 tablespoon yellow mustard seeds
• 2 tablespoons vegetable oil or sunflower oil

INSTRUCTIONS:

1. Place the shredded Brussels sprouts, grated carrots, chopped celery, finely chopped red bell pepper, and minced onion in a large heatproof bowl. Toss the vegetables with 1 tablespoon of salt. Let the mixture sit for 30 minutes and then pour off any liquid that accumulates.
2. In a saucepan, combine the granulated sugar, cider vinegar, and yellow mustard seeds. Warm the mixture over medium heat just until the sugar dissolves, stirring occasionally to help it dissolve. Pour the warm sugar-vinegar mixture over the Brussels sprouts mixture. Add the vegetable oil and toss everything together to coat the vegetables.
3. Let the slaw cool and then refrigerate it in a covered container for at least 1 hour, and ideally overnight, to allow the flavors to meld. Taste the slaw before serving to see if it needs more salt, as some salt was poured off with the liquid during the initial step. Serve the slaw chilled alongside pork dishes. The slaw will keep in the refrigerator for several weeks.