Quick Kraut Snacks Recipes

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QUICK FRESH SAUERKRAUT

This is a combination of recipes from "Eating Well" and "Everyday Food" and I figured that I would post, as there doesn't seem to be a really quick (as in doesn't take 6 weeks) sauerkraut recipe on here! It isn't quite like the real thing, but is very easy! I hope that you enjoy!

Provided by Dwynnie

Categories     Greens

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8



Quick Fresh Sauerkraut image

Steps:

  • Heat oil in pan over medium-high heat and cook onion, stirring constantly, until it begins to soften and turn translucent.
  • Add cabbage, cider, vinegar, water, salt and caraway seeds and bring to a boil.
  • Cover, reduce heat, and simmer for approximately 30 to 45 minutes, until the cabbage is tender. Add a little water if it gets too dry.
  • This can be kept in the fridge for 2 weeks.

Nutrition Facts : Calories 44.3, Fat 1.8, SaturatedFat 0.3, Sodium 889.7, Carbohydrate 5.3, Fiber 1.9, Sugar 2.8, Protein 1

1 tablespoon olive oil
1 small onion, sliced thin
2 (10 ounce) packages of shredded green cabbage or 1 medium green cabbage, shredded
1 1/4 cups cider vinegar
1/2 cup apple cider
1/2 cup water, to taste (use less water if you like it more tangy)
1 tablespoon kosher salt
1 teaspoon caraway seed (optional)

QUICK SAUERKRAUT

This easy-to-make sauerkraut is a tasty hot dog topping. Use it to make our Classic Reubens and Pierogi with Sauerkraut and Mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 6 cups

Number Of Ingredients 3



Quick Sauerkraut image

Steps:

  • In a medium saucepan, combine cabbage, vinegar, salt, and 1 1/4 cups water. Cover, and cook over medium, stirring occasionally, until cabbage is tender, 30 to 35 minutes (if bottom of pan starts to brown, add 1/4 cup more water). To store, refrigerate up to 2 weeks.

1 head green cabbage (about 2 1/2 pounds), outer leaves removed, halved, cored, and thinly sliced
1/2 cup distilled white vinegar
1 tablespoon coarse salt

QUICK KRAUT

Serve this sauerkraut over the New York City Hot Dog.

Provided by Martha Stewart

Number Of Ingredients 6



Quick Kraut image

Steps:

  • Heat oil in a medium saucepan over medium-high heat. When oil shimmers, add onions and salt and cook, stirring occasionally, until onions are soft and translucent, 3 minutes.
  • Add cabbage, apple cider vinegar, apple cider, and 1/2 cup water to saucepan and stir to combine. Bring to a boil, cover, reduce heat, and simmer until cabbage is tender, 30-35 minutes.

2 tablespoon olive oil
1 small yellow onion, halved and thinly sliced
1/2 teaspoon coarse salt
1/2 head green cabbage, cored and thinly sliced
1/2 cup apple cider vinegar
1/3 cup apple cider or apple juice

KRAUTBURGER

A lean version of a German beef and cabbage filled roll. They freeze very well, and are good dipped in mustard.

Provided by MARLENE_PEARCE

Categories     World Cuisine Recipes     European     German

Time 1h30m

Yield 16

Number Of Ingredients 9



Krautburger image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain fat. Stir in cabbage and onion soup mix; cook 5 minutes longer, or until lightly browned. Set aside.
  • Roll one loaf of bread dough into a 16x8 inch rectangle, then cut into eight 4 inch squares. Spoon cabbage mixture into center of each square, top with 1 small slice cheese and bring up diagonal points, pinching edges closed. Place krautburgers on a cookie sheet coated with cooking spray, and let rise for about 10 minutes.
  • Bake for 20 minutes, or until brown. Brush tops of warm rolls with margarine. Repeat process with second loaf of bread and remaining cabbage mixture and cheese.

Nutrition Facts : Calories 306.8 calories, Carbohydrate 30.3 g, Cholesterol 33.3 mg, Fat 13.2 g, Fiber 3.1 g, Protein 15.1 g, SaturatedFat 4.8 g, Sodium 537.3 mg, Sugar 3.6 g

1 pound lean ground beef
1 onion, chopped
½ medium head cabbage, shredded
½ (1 ounce) package dry onion soup mix
1 (8 ounce) package mild Cheddar cheese, sliced
black pepper to taste
2 (1 pound) loaves frozen bread dough, thawed
butter flavored cooking spray
¼ cup margarine, melted

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