Stuffed Peppers With Sauerkraut Recipes

Steps:

• Cut the top of all peppers, and put it aside. Clean out all the seeds and inner bits, wasch and dry well.
• Sautee the onion in 2 tbsp of olive oil until translucent. Add the sauerkraut and tomato paste. Add the sugar and season with salt and pepper to taste. Allow to simmer for 4-5 minutes.
• Preheat the oven to 200°C/400°F/Gas 6.
• Add the fresh dill and, feta and 3 tbsp creme fraiche to the sauerkraut.
• Grease a casserole dish or deep oven tray.
• Divide the filling between the peppers and place the in the dish.
• Mix the eggs with the remaining creme fraich, a few drops of water and the paprika. Season with salt and pepper to taste. Pour into the oven dish.
• Place the tops back onto the bell peppers and cover the dish either with a lid or strong tin foil.
• Bake in the oven for 40 minutes.
• After 40 minutes remove the foil, brush the tops of the peppers with a little olive oil.
• Turn of the oven and allow the peppers to rest in the oven for a further 10 minutes.
• IF USING A CLAY POT (RöMERTOPF): Water your clay pot for 20 minutes before using. Place the covered dish into a cold oven and bake for 1 1/4 hours at the same temperature.

Steps:

• Wash, cut tops off, and core out the peppers.
• Pack each pepper with as much sauerkraut as possible.
• Put peppers into into clean jars.
• Have ready a solution of sugar and vinegar that has been heated to boiling.
• Place jars in hot pan or sink of hot water.
• In separate pot, heat plain water to boiling and pour over peppers.
• Let stand a few minutes, then pour off water.
• Add the 1/2 tsp salt, 1/2 tbsp oil, 2 tsp pickling spice, and dash turmeric to each jar.
• Pour sugar and vinegar solution over peppers.
• Seal jars, and let cool.
• Let stand at least one week before eating.
• Best when eaten cold, but unopened jars can be stored at room temperature.

Steps:

• Squeeze out all excess liquid from sauerkraut into sink from and place in a bowl.
• Cook the rice (you should end up with about three cups).
• Put ground meat into another large bowl - you will need the space!
• In a large deep saucepan, in which you will be cooking the meal; braise the onion in plenty of oil, so it won't burn - until glassy.
• When done, pour off the oil, using spatula to keep onion in saucepan.
• Divide the cooked onions, leaving one half in saucepan
• Place the other half on the meat.
• Turn off the heat and put in plenty of paprika and the tomato sauce on onion left in pan.
• Pour in some water, just as much so the mixture gets creamy.
• Let cool a little, then pour on sauerkraut and mix together.
• Take the bowl with the meat and onion.
• Make a well in the middle of the meat mixture, add the egg and mix together with your hands.
• Mix in cooked rice.
• Add paprika for nice red color, salt and pepper to taste and marjoram.
• Knead until smooth.
• Make sure to taste while you are working with it. This meal should be quite spicy! But not TOO spicy!
• Place one third of the sauerkraut mixture into your sausepan and place half of the speck/ham/lean bacon on top.
• Make meatballs about the size of a kiwi - don't need to make them hard.
• Place in the pan, next to each other to make a "meatball layer".
• Put a second layer of sauerkraut mixture on top of it, then another layer of meatballs.
• Top it with the remaining sauerkraut.
• Place other half of speck on top.
• You must completely cover the meat layers with sauerkraut leaving no holes.
• Pour in water only until you can see it appear on the side - to about 3/4 of the pan.
• Cover, and cook on low heat. Do not stir!
• Occasionally lift pan up and move back and forth sideways, like you were steering your car.
• It is done when sauerkraut is so soft it melts in your mouth. You don't need to taste the meat, because it cooks sooner than the sauerkraut, so it is 100% done if your sauerkraut is cooked.
• Serve with sour cream.

Steps:

• Mix vinegar, water and sugar.
• Boil 15 minutes.
• Cut off stem end of peppers and seed (wear rubber gloves).
• Stuff peppers with saurkraut and put into pint or quart jars very tightly.
• Pour brine overtop.
• Seal jars**.
• **This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation). Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal; if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.