BAVARIAN SAUERKRAUT
This recipe has to be the best tasting sauerkraut I've ever had. Traditionally, my family serves pork and sauerkraut every New Year's Day for luck in the coming year. I love cabbage as a general rule and like most sauerkraut recipes, but they can be quite sour depending on how it is prepared. Sadly I don't remember who gave me this recipe and who deserves the credit, since it was pulled from a collection of hand-written recipes I've kept for years. I made it as a side dish for New Year's Day dinner and it was a complete hit! This is certainly not your typical 'sour' sauerkraut recipe.
Provided by dutschd
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Heat bacon drippings in a large skillet over medium heat; cook and stir onion until soft and translucent, about 5 minutes.
- Place sauerkraut with juice into a large bowl and cover with water. Stir and use your hands to squeeze out as much of the water and juice as possible. Add squeezed sauerkraut to onion.
- Stir brown sugar, caraway seeds, chicken stock, and cooking sherry into the sauerkraut mixture. Reduce heat to low and simmer until almost all the liquid has evaporated, 30 to 40 minutes, stirring occasionally.
Nutrition Facts : Calories 52.3 calories, Carbohydrate 10.9 g, Cholesterol 0.3 mg, Fat 0.2 g, Fiber 3.4 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 848.3 mg, Sugar 4.5 g
MORAVIAN STYLE SAUERKRAUT
Make and share this Moravian Style Sauerkraut recipe from Food.com.
Provided by Flexi Cherkov
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Drain juice from kraut.
- With kraut still in bag add tap water.
- Pour kraut and water into a saucepan and heat over a low flame.
- Fry bacon, crumble and add to kraut, saving fat for onion.
- Sauté onion in fat till soft and add to kraut.
- Add potato to kraut.
- Simmer for 45 minutes.
- Make a roux by adding flour to bacon fat.
- If too sour add 1 tsp sugar to kraut.
- Good dining.
BAVARIAN-STYLE SAUERKRAUT
Make and share this Bavarian-Style Sauerkraut recipe from Food.com.
Provided by Mini Ravindran
Categories Sauces
Time 40m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Drain the sauerkraut.
- Place in a saucepan and add the remaining ingredients.
- Warm slowly over very low heat.
- Serves warm over sausages.
Nutrition Facts : Calories 215.7, Fat 12.9, SaturatedFat 7.7, Cholesterol 25.3, Sodium 2790.8, Carbohydrate 22.9, Fiber 11.4, Sugar 8.2, Protein 6.2
GERMAN STYLE SAUERKRAUT
This is the only way DH likes sauerkraut any more. We saw it on PBS many years ago. It was a PBS affiliate out of Oregon and I have no idea if it was a German language course for adults or a German cooking show. We watched the next week, but no German program of any kind. The woman cooking had a beautiful voice. Keep the juniper berries and caraway seeds confined. One time I didn't have any cheesecloth and just dumped in the spices. The caraway isn't too bad, but the juniper stays hard and tastes nasty when you bite and they don't get soft, which may be worse. Don't cheat and chop the potato. It has to be grated. It turns creamy and saucy. The potato won't do that if you slice or chop. Put some nice, big sausages or hot dogs on top and heat through and it's a one dish meal.
Provided by Countrywife
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry bacon until almost crisp.
- Add onion and cook until limp.
- Add rinsed sauerkraut.
- Add water to cover.
- Put caraway and juniper in a tea ball or wrap in cheesecloth so it can be removed later.
- Add bay leaf.
- Cover and let simmer for 1 hour, stirring occasionally.
- Add more water if necessary.
- Should be juicy but not soupy.
- Remove spices.
- Stir in shredded potato.
- The potato will melt and turn saucy.
- Stir in wine.
POLISH SAUSAGE KRAUT SKILLET
This is a good one for people that don't care for sauerkraut a whole lot. It doesn't have a strong flavor of sauerkraut, it is very creamy and tasty.
Provided by Amy P.
Categories Meat and Poultry Recipes Pork Sausage
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Heat the butter in a large skillet with a lid over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the water, potatoes, carrots, beef bouillon granules, sugar, and caraway seeds; bring to a boil. Reduce the heat to a simmer, and cook until the potatoes and carrots are tender, stirring occasionally, about 15 minutes.
- Place the sauerkraut on top of the vegetables in a layer, and place the sausages onto the sauerkraut. Cover, and cook until the sausages are heated through, about 15 minutes.
- Whisk the flour into the sour cream in a bowl, and stir into the sauerkraut mixture. Bring to a simmer to thicken the sour cream, sprinkle with salt and pepper, and serve hot.
Nutrition Facts : Calories 447.1 calories, Carbohydrate 25.1 g, Cholesterol 77.2 mg, Fat 33 g, Fiber 4.3 g, Protein 13.5 g, SaturatedFat 14.6 g, Sodium 1639.7 mg, Sugar 5.8 g
SAUERKRAUT RUSSIAN-STYLE
This is how sauerkraut is made in our home in Russia. It only takes 5 days and keeps well in the refrigerator. Serve it with some mild-tasting oil and chopped onion. Sometimes cranberries and caraway seeds are added for additional flavor.
Provided by Anonymous
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P5DT20m
Yield 16
Number Of Ingredients 5
Steps:
- Mix cabbage and carrots in a large ceramic or glass jar at least 1 gallon in volume.
- Stir salt into spring water in a large bowl until dissolved; pour over cabbage mixture which should be completely submerged. Use an inverted small saucer to keep pressure on cabbage to keep it submerged in the liquid.
- Cover container with a clean kitchen towel. Poking holes through the cabbage mixture to the bottom of the container with the handle of a wooden spoon to help gas escape once a day, keep on counter at room temperature for 3 days.
- Pour a small amount of the liquid from the container into a small bowl; stir sugar into the liquid until dissolved. Return the liquid to the container.
- Cover container, again assuring the vegetables are submerged in liquid. Keep on counter for 2 days more, again poking holes into the mixture to help trapped gasses escape daily.
- Transfer vegetables and liquid to jars, seal, and refrigerate between uses.
Nutrition Facts : Calories 26.9 calories, Carbohydrate 6.5 g, Fat 0.1 g, Fiber 1.7 g, Protein 0.8 g, Sodium 738.3 mg, Sugar 4.6 g
SWEET LATVIAN SAUERKRAUT
This is the way my mother-in-law and other Latvian ladies prepare sauerkraut and after tasting it the first time, I have never prepared it any other way! It is so good and compliments roast pork or any German dish.
Provided by Irmgard
Categories Vegetable
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Drain the sauerkraut only if it is too salty, otherwise use it with its own liquid.
- Heat the lard in a large saucepan.
- Take a handful of the sauerkraut and squeeze it dry.
- Put it in the hot lard and fry it until the sauerkraut has brown edges.
- Add the sauerkraut, apples, bay leaf, onion (if using), caraway seeds and 2 tablespoons of brown sugar.
- Add water to just barely cover the sauerkraut.
- Bring to a boil; lower the heat and simmer for about 2 hours, stirring occasionally.
- Add more sugar, if needed, gradually while the sauerkraut is cooking, tasting often.
- The sauerkraut should be pleasantly sweet-sour but not too sweet.
TRADITIONAL SAUERKRAUT WITH CARAWAY
Cabbage is perfect for fermenting because the cell walls are easily broken down with salt, and the juices that are released quite easily make the brine. While you are chopping and grating your cabbage, eat a piece raw. It will be crunchy and sweet. After fermentation it will be pretty crunchy still, shiny and alive-looking; the sugars will have been eaten by the lactobacillus bacteria (et al); and the sauer that you taste is the lactic acid cleverly produced by the lactobacillus. I'm salivating just writing this.
Provided by Sharon Flynn
Categories Cabbage Caraway Side
Number Of Ingredients 5
Steps:
- Weigh the shredded cabbage (as cabbages vary in size and weight) to ensure the salt to cabbage ratio is correct. The amount of salt you use should come to about 1.5-2.5%, but no more than 3%, of the cabbage weight.
- In a large bowl, mix and massage the salt through the cabbage thoroughly, making sure to distribute the salt evenly.
- Let it sit to sweat a bit-maybe 10 minutes. This is simply to make the next step easier. This is a good time to get your vessel cleaned and to rest up for the next stage.
- With your pounder, pound quite energetically for about 5-10 minutes, until the cabbage is dripping with its own salty water when you pick up a handful. This part is important as you need this liquid-it's your brine.
- You can also use the dough hook of a stand mixer to do the pounding part, which can speed things up somewhat. Don't let it run for too long though, only a few minutes. Using a mixer is easy and great for people who are doing this a lot and in large batches, but it takes quite a bit of the emotional release and fun out of it.
- Next, mix in the caraway seeds (if using).
- Put the mixture into the jar, packing it down tightly as you go using the pounder. Push down well, particularly at the end to coax out any more brine. You need the brine to cover the cabbage.
- Don't pack the cabbage all the way to the top; leave some headroom at the top of the jar to allow for a bit of growth and movement and, of course, the weight. You don't want the liquid touching the top of the lid, as it will end up spewing out of your air-lock or up out of your lid.
- Cover with a cabbage leaf (the follower), the weight and then your chosen lid or system.
- Depending on your ferment, you can start trying it as soon as you'd like, but the less you fiddle with it in the first 2 weeks, the better. It is ready when you think it is delicious. With the right system and temperature, you can leave it to ferment for months before refrigeration.
- If you used a crock, you'll need to decant the kraut to smaller jars before you refrigerate, unless you have a walk-in cool room, or large cellar. (Lucky you.) It will keep in the fridge for 12 months or more. Use your senses.
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