Blaukraut Recipes

Steps:

• Melt butter in a large pan. Add sugar and stir until it has a light caramel color, about 5 minutes. Add onion and apples; cook and stir until the onions start to soften, about 5 minutes. Add cabbage and cook until heated through, about 5 minutes.
• Stir in broth, apple cider vinegar, and salt. Cover and simmer until flavors are well combined, about 30 minutes. Season with salt and pepper and stir in lingonberry jam towards the end of the cooking time if desired.

Steps:

• In a Dutch oven, cook bacon over medium heat for 5 minutes. Add onion; cook and stir until tender, 6-8 minutes. If desired, stir in liquid smoke., Add cabbage, water, vinegar, apple, sugar and salt. Bring to a boil; reduce heat. Simmer, covered, until cabbage is crisp tender, about 20 minutes, stirring every 10 minutes. Serve with a slotted spoon.

Steps:

• Place all ingredients in a 6-quart pot and cover.
• Bring to a boil over high flame and reduce to simmer.
• Cook covered 40 to 50 minutes, stirring frequently or until very tender.
• Can be reheated with great success.

Steps:

• Remove the 2 outer leaves of the cabbage. Cut the cabbage in half. Core it and cut into thin julienne. Put cabbage in bowl. Sprinkle with salt and red wine vinegar. Toss and let stand for 2 hours. Saute diced onions in butter. Add the apple and sugar. Saute lightly. Add strained cabbage to saute mix. Reserve the liquid. Stir for several minutes. Then add strained liquid, red wine, chicken stock, jam, cinnamon, cloves, bay leaf and cook for approximately 40 minutes in a covered heavy bottomed pan Remove cinnamon stick, cloves and bay leaf. Season with salt and pepper.

Steps:

• Remove and discard the core of the cabbages, then finely shred.
• Combine 1/2 of the shredded cabbage with 1/2 of the salt in a large bowl; massage and squeeze for several minutes until the cabbage softens; it will be quite moist. Repeat with the remaining cabbage and salt. Leave cabbage at room temperature for 8 hours or overnight.
• Inspect two 1-liter (35-ounce) jars for cracks and rings or lids for rust, discarding any defective ones. Immerse in simmering water for about 10 minutes. Wash new, unused lids and rings in warm soapy water.
• Squeeze cabbage and discard any excess liquid. Mix in caraway seeds and transfer to the prepared jars. Wipe the rims with a clean cloth, then screw on lids. Set jars in a cool, dark place on a towel, as they may leak during the fermentation process.
• Ferment for 2 to 3 weeks, to taste. Once sauerkraut is ready, store jars in the fridge to slow the fermentation process. Sauerkraut will keep in the fridge for several months.

Steps:

• Remove any ragged leaves from cabbage.
• Cut in quarters, wash and drain.
• Shred cabbage on cutting board, discarding core.
• Heat fat in Dutch oven or casserole.
• If you use bacon, let it melt but not brown.
• Add sugar to hot fat and saute slowly until golden brown.
• Add apple and onion, cover and braise over very low heat 5 minutes.
• Add shredded cabbage and toss until coated with fat.
• Pour vinegar over kraut and stir to mix through.
• Cover and braise slowly, 10 minutes until cabbage has turned"blue" or more exactly, bright purple.
• Sprinkle with salt, add 1 cup water, cover and simmer slowly 1 1/2 to 2 hours or until tender.
• Add more liquid if needed.
• Season with pepper and salt, if needed.

Steps:

• Combine cabbage, wine, brown sugar, salt, cayenne, cloves, bay leaves and apples in a large pot and bring to a simmer. Simmer, covered, for 20 minutes.
• In a small bowl, whisk the cornstarch into the vinegar, then add to the pot along with the butter; stir until butter is melted. Simmer, uncovered, 20 more minutes, or until most of the liquid has cooked off and cabbage is very tender. Remove bay leaves before serving.