Slow Cooker Creamy Pork and Kraut; Herbs

I’ve mentioned in the past that we get very good sauerkraut here.

It could have something to do with ‘Choucroute garnie’ being a rather famous Alsatian dish. For those not familiar with the dish it’s sauerkraut, sausages, ham, pork, and bacon piled high on a platter – delicious, but not for the faint of heart. 

The kraut that I buy here can be used as is, without rinsing. What I used to buy in the U.S. required steam-cleaning (not quite…)

Taste your kraut and rinse or not.

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I know it’s just the middle of January – but the seed catalogs are on their way. It’s time to start thinking about gardens.

The bunnies have convinced me to move my herb garden this year.

I concede defeat.

So…. time to start planning.

I first posted this list before we had puppies, which is before I moved my herb garden the first time.

Herbs are leaves, either fresh or dried.

Spices are the rest of the plant: seeds, stems, roots, bark, buds, berries; and are most often dried.

Here is some starting information on the most common herbs:

Balm, Lemon: Best used fresh. Goes with poultry, fish and in green and fruit salads. Combine with rosemary, mint, thyme.

Basil:  Goes with tomatoes, pasta sauces, summer vegetables (beans, zucchini, squash), and green salads. Combine with marjoram, oregano, parsley, paprika, rosemary, sage, savory, thyme.

Bay Leaves: Goes with tomato sauces, soups, stews, braised meats. Combine with basil, oregano, paprika, rosemary, sage, thyme.

Chervil:  Goes with eggs, mild cheese, green salads, potatoes. Combine with basil, chives, coriander, parsley.

Chives:  Goes with eggs, white sauces, potatoes, green salads, poultry, fish, seafood. Combine with basil, chervil, parsley.

Coriander (leaf), aka: Cilantro: Goes with green salads, Asian and Indian cuisines, curries, Indian.  Combine with basil, curry leaves, dill, parsley, lemon grass, fenugreek.

Dill (leaves or weed): Goes with white sauces for chicken and fish, eggs, potatoes, fish, cucumbers, yogurt or sour cream, salad dressings, vinegars. Combine with basil, chives, fennel fronds, parsley.

Marjoram: Goes with fish, vegetables, poultry, eggs, salads. Combine with basil, bay, oregano, paprika, oregano, rosemary, sage, savory, thyme.

Mint (spearmint): Goes with peas, tomatoes, yogurt, salad dressings. Combines with marjoram, oregano, rosemary, sage, savory, thyme.

Oregano: Goes with pizza, Italian pasta dishes, roast meats and poultry, meat loaf. Combine with bay, marjoram, paprika, oregano, rosemary, sage, savory, thyme.

Parsley: Goes with eggs, potatoes, soups, pasta dishes, fish, poultry. Combine with  basil, bay, chives, chervil, dill, oregano, oregano, rosemary, sage, thyme.

Rosemary: Goes with breads, pork, lamb, game, dried beans, summer squash. Combine with basil, bay, marjoram, sage, savory, tarragon, thyme.

Sage: Goes with breads, game, duck, goose, pork, turkey, soups, pasta dishes with sausage or pork.  Combine with basil, bay, chives, marjoram, mint, oregano, parsley, rosemary, savory, tarragon, thyme.

Savory, summer: Goes with green beans, peas, lentils, eggs, pork, veal, poultry, fish. Combine with basil, bay, marjoram, oregano, rosemary, sage, tarragon, thyme.

Tarragon: Goes with sauces, salad dressings, fish, poultry, eggs, some sauces. Combine with bay, marjoram, parsley, savory, thyme.

Thyme: Goes with soups, stews, most meats, sausages, salads and salad dressings, sauces.  Combine with basil, bay, marjoram, oregano, rosemary, sage, savory, tarragon.

There are, of course, exceptions to all these suggestions…