So your friends have invited you to a BBQ and you need something to wow them onto our amazing diet; enter Kohlrabi Kraut! This is an old family recipe for a delicious German sauerkraut style dish stuffed full of pork and vegetables. Great to go along with burgers or brauts or as a standalone side. Kohlrabi is a German Turnip and is relatively low carb with 3 net carbs per serving.
Use a food processor to grate all of the Kohlrabi. You might have to do it in batches depending on how much Kohlrabi you use. I also grated another quarter of the onion into the mix.
Throw the grated Kohlrabi into the boiling water with the Ham Hocks. Also add Champagne Vinegar and Caraway Seeds at this point. Season with salt and pepper as needed. Obviously my pan is a little too small for this amount of Kraut. Continue to boil the mix for three hours, stirring occasionally.
After 3 hours, the Kohlrabi Kraut is done! At some point near the end of the process, remove the bones from the Ham Hock. Just pull the Ham Hocks out and let them cool a little bit, then separate the meat from the bones.
- Serves: 12
- Serving size: 100g
- Calories: 181
- Fat: 17
- Carbohydrates: 7
- Fiber: 4
- Protein: 14
- 2 Kg Shredded Kohlrabi (4 Kohlrabi)
- 1.9 Lb Ham Hock
- 12 Oz Salt Pork
- 200 g Onion (1/2 Onion)
- ½ Cup Champagne Vinegar
- 1 tsp Caraway Seeds
- Take a large pot and fill it half with water, start it boiling on high heat
- Take a skillet and add bacon grease, heat on high
- Cut up ¼th of an onion
- Brown a package of Ham Hocks in the bacon grease
- Add the onions to the pan and fry along with the Ham Hocks
- Once the onions are cooked and the Ham Hocks are browned, add to the boiling water, season with salt and pepper
- Take four Kohlrabi, peel and quarter them
- Grate the Kohlrabi in a food processor
- Grate ¼ of an onion into the mix as well
- Add the Kohlrabi into the water and season with salt and pepper
- Add ½ Cup Champagne Vinegar and 1 tsp Caraway seeds
- Cover and simmer for 3 hours, stirring occasionally
- If the water is low and the three hours are not up, add more water, the mixture should be covered with water until the end
- Near the end, remove the Ham Hocks and separate the bone from the meat and add the meat back into the Kraut