Slovenian Recipes

Menu Roast Sauerkraut Grilled Kielbasa (a klobase substitute, in a pinch!) Coleslaw My husband had picked up a jar of organic sauerkraut at a local market.  So I decided to make it the centerpiece of this week's dinner. I had enjoyed the sauerkraut many times at the Slovenian Hall in San Francisco.  I'd even been the official sauerkraut server in the buffet line at a recent dinner.  It was always rich and brown, and it appeared to be oven-baked.  I wondered if there was a special trick to it. My vintage cookbooks had plenty of references to sausage and pork dishes served with sauerkraut, boiled or roasted.  But not one of them bothered to give a recipe.  It was probably one of those things a Slovenian cook just knew.   The seasonings (caraway seeds, juniper berries, and white wine) sounded lovely.  But the recipe seemed pretty heavy on meat and fat. About four ounces each of bacon and ham, plus four tablespoons of zaseka, a bacon-...