Sork and Powerkraut (Vegan Pork & Sauerkraut)

When I first got married, my mother-in-law introduced me to a family friend, a little old Polish lady named Pauline. This dear woman loved to show hospitality and always urged us to eat any time we came to visit. Her specialties were Old World dishes from her childhood: stuffed cabbage, dumplings, and pork with sauerkraut.

Raised on a standard American diet, all of these foods were unfamiliar to me, but I learned to love the flavors and the heartiness. When dear Pauline finally passed away, I learned to make them on my own.

Now, at last, I decided to come up with a vegan version for one of Pauline's recipes. Knowing how healthy fermented foods like sauerkraut are for you, I was looking to get more in my diet. As usual, converting the recipe was much easier than I expected. As usual, the end result is much healthier for you. Simply replace the pork with prepared seitan and adjust the cooking time. The flavor is authentic, but without all the fat.

Sork (seitan 'pork') and Powerkraut

30 - 32 ounces of sauerkraut (2 cans, or 2 small jars, or one large bag)
8 oz cubed seitan (I use Westsoy, found at Whole Foods in the refrigerated section)
1 small apple, peeled, cored, and cubed. (Use a sweet apple variety, not a sour one, to mellow the kraut.)

Add all ingredients to a pot. If necessary, add enough water to cover. Bring just to a boil. Reduce heat and cover. Simmer until apples are soft - about 45 minutes to an hour. Serve with a slotted spoon, sprinkling with salt and pepper if desired.