Sauerkrautkrautpizza Recipes
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
SAUERKRAUT PIZZA
Need a different pizza flavoring for a get-together, try sauerkraut! It makes such a delicious combination.-The Fremont Company
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Press pizza dough onto a lightly greased 14-in. round pizza pan. Bake at 450° for 4 minutes; set aside. , In a large skillet, cook the sausage, onion, 1 teaspoon fennel seed, oregano, basil and garlic until the sausage is no longer pink and onion is tender; drain. , Sprinkle crust with 1/2 cup mozzarella cheese. Spread with pizza sauce, sausage mixture, tomatoes, sauerkraut and remaining fennel seed and mozzarella. Sprinkle with Parmesan cheese. , Bake at 450° for 18-20 minutes or until golden brown and bubbly. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 472 calories, Fat 25g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 1727mg sodium, Carbohydrate 40g carbohydrate (12g sugars, Fiber 5g fiber), Protein 21g protein.
SAUERKRAUT KRAUT PIZZA
Kraut Cuisine is nice little cookbook put out by the Fremont Kraut Company located in Fremont Ohio. Free for the asking, I think!
Provided by Timothy H.
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450. Saute' sausage with the onion, 1/2 teaspoon fennel seed, oregano, basil and garlic. On the pizza crust spread a thin layer of mozzarella and a layer remaining items in this order, pizza sauce,sausage, diced tomatoes and kraut.
- Sprinkle remaining fennel seed over kraut, top with remaining mozzarella and sprinkle with parmeasan. Salt and pepper to taste. Bake for 18 to 20 minutes.
SAUERKRAUT AND KIELBASA PIZZA
A different take on pizza. I haven't tried the recipe yet, but my sil raves about the pizza. She said its excellent served with beer.
Provided by Dissie
Categories < 30 Mins
Time 25m
Yield 1 pizza, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F
- Spread mustard over pizza crust.
- Top with 1 cup cheese, sauerkraut, sausage and onion.
- Sprinkle top with remaining cheese and bake for 10 to 15 minutes or until crust is crispy and cheese is melted and lightly browned.
Nutrition Facts : Calories 684.9, Fat 47.3, SaturatedFat 12.2, Cholesterol 70.5, Sodium 7368.2, Carbohydrate 34.4, Fiber 19.6, Sugar 7, Protein 41.1
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