Awesome Sweet And Sour Kraut Recipes

Steps:

• Combine the seasoning mix ingredients in a small bowl.
• Heat the oil in a 6 quart pot over high heat just until the oil begins to smoke, about 4 minutes.
• Add the onions and cook, stirring occasionally, until they start to brown, about 8 minutes.
• Stir in the cabbage, apples, garlic, and ginger and cook, stirring frequently, for 4 minutes.
• Add the vinegar and scrape up all the brown bits on the bottom of the pot.
• Stir in the wine, brown sugar, and the seasoning mix.
• Cover, reduce the heat to medium, and cook, stirring occasionally, until the cabbage is tender and cooked down very well, about 25 to 30 minutes.
• Can be served hot or cold, almost anytime, almost anywhere.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Empty sauerkraut and turnip greens into a colander and rinse lightly; drain. Spread sauerkraut, turnip greens, and onions in an even layer in a large baking dish and season with salt and black pepper.
• Whisk apple juice concentrate, water, and brown sugar in a bowl, dissolving the sugar. Pour juice mixture over vegetables. Arrange pieces of kielbasa sausage into dish atop vegetables.
• Bake in the preheated oven until most of the liquid has evaporated and the kielbasa is browned, about 2 hours, stirring every 20 minutes.

Steps:

• In a large skillet cook the bacon until crisp. Remove to paper towels and saute the onion in the drippings.
• Stir in the sauerkraut, tomatoes, brown sugar and the bacon. Bring to a boil. Transfer to a greased casserole dish. Bake, uncovered at 350 for 30-35 minutes or until bubbly.

Steps:

• Place sauerkraut, water, carrot, brown sugar, apple, sweet onion, caraway seeds, salt, and black pepper in a slow cooker. Cook on Low for about 7 hours; add kielbasa. Cook for one more hour.

Steps:

• Cook onion and garlic in oil in a 3 1/2- to 4-quart heavy saucepan over moderately low heat, stirring occasionally (stir more frequently toward end of cooking), until golden brown, about 30 minutes. Increase heat to moderate, then add cumin and allspice and cook, stirring, 30 seconds. Add tomatoes (including juice), brown sugar, salt, and pepper and simmer, stirring occasionally and breaking up tomatoes, 10 minutes. Stir in sauerkraut and bring to a boil, then reduce heat and simmer, partially covered, stirring occasionally, until most of liquid is absorbed, about 30 minutes.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. Saute onion in the drippings until tender. , Stir in sauerkraut, tomatoes, brown sugar and bacon. Bring to a boil. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.