SWEDISH SAUERKRAUT
This is from "The Frugal Gourmet Celebrates Christmas". I made the entire "Swedish Winter Feast" for a past Christmas and it was wonderful! I'll post the other recipes next. The whole meal is: Swedish Corned Pork Roast, Swedish Sauerkraut, Swedish Green Split Peas with Bacon, Mashed Rutabaga, Turnip, and Potato & Sweet and Hot Mustard, served with Rye Bread. I expected not to like anything and ended up LOVING everything!
Provided by Engrossed
Categories Pork
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat a 4 to 6 quart pot and add the diced pork. Brown the pork to render most of its fat. Remove the pieces of pork from the pot and set aside. Pour off most of the fat, leaving 2 tablespoons in the pot.
- Add the onions to the pot and saute a few minutes. Add the cabbage and reserved pork and cook, covered, 5 minutes until the cabbage collapses.
- Rinse the sauerkraut in a colander and squeeze dry.
- Add the sauerkraut to the pot with the remaining ingredients and combine. Cover and simmer gently for 1 hour, stirring occasionally.
Nutrition Facts : Calories 652.5, Fat 53.1, SaturatedFat 19.2, Cholesterol 68, Sodium 1290.4, Carbohydrate 23.9, Fiber 7.8, Sugar 13, Protein 8.2
HOMEMADE SAUERKRAUT
You only need two ingredients (and a little patience) to make fresh, zippy homemade sauerkraut at home. Put down that jar and get those brats ready! -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Time 45m
Yield 40 servings (about 10 cups).
Number Of Ingredients 3
Steps:
- Quarter cabbages and remove cores; slice 1/8 in. thick. In an extra-large bowl, combine salt and cabbage. With clean hands, squeeze cabbage until it wilts and releases liquid, about 10 minutes. If desired, add optional ingredients., Firmly pack cabbage mixture into 4-quart fermenting crock or large glass container, removing as many air bubbles as possible. If cabbage mixture is not covered by 1-2 inches of liquid, make enough brine to cover by 1-2 inches. To make brine, combine 4-1/2 teaspoons canning salt per 1 quart of water in a saucepan; bring to a boil until salt is dissolved. Cool brine before adding to crock., Place crock weight over cabbage; the weight should be submerged in the brine. Or, place an inverted dinner plate or glass pie plate over cabbage. The plate should be slightly smaller than the container opening, but large enough to cover most of the shredded cabbage mixture. Weigh down the plate with 2 or 3 sealed quart jars filled with water. If using a glass container with a lid, cover the opening loosely so any gas produced by the fermenting cabbage can escape. Alternately, you can cover the opening with a clean, heavy towel. If using a crock, seal according to manufacturer's instructions. , Store crock, undisturbed, at 70°-75° for 3-4 weeks (bubbles will form and aroma will change). Cabbage must be kept submerged below surface of the fermenting liquid throughout fermentation. Check crock 2-3 times each week; skim and remove any scum that may form on top of liquid. Fermentation is complete when bubbling stops. Transfer to individual containers. Cover and store in the refrigerator for up to 3 months.
Nutrition Facts : Calories 11 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 344mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
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- Tuna Salad. A classic snack, tuna salad usually contains pickles, sometimes in the form of relish. Why not switch out the brined cucumbers for the more nutritionally significant but still tangy and satisfying sauerkraut?
- Amp Up Your Eggs. Eggs are a staple, high protein breakfast in many homes. Give them something a little extra by adding some classic or flavored sauerkraut for some extra kick.
- Cheese and Crackers. For a quick bite, try topping American or goat cheese that has been placed on a buttery cracker with a small dollop of sauerkraut.
- Reubens. The classic reuben is a simple yet sophisticated sandwich that hits the spot like no other. Slap together some sauerkraut, Swiss, and corned beef with a little thousand island dressing on a couple pieces of toasted rye bread, and you are in for a treat.
- Bagel and Lox. You cannot beat a bagel and cream cheese in the morning to get the day started right, especially when topped with some savory smoked salmon.
- Avocado Toast. The breakfast of social media influencers everywhere, avocado toast is a delicious, filling food that can benefit from the acid twang of a scoop of sauerkraut to help break up some of the richness.
- A Lighter Pasta Dish. There is something so satisfying about a big bowl of pasta. That being said, sometimes the heavy sauces can get a little bit overwhelming and be too rich to enjoy.
- Salad Dressing. Salad dressings are usually either a bit acidic or on the richer, creamier side of things. If you prefer a more vinaigrette type salad dressing, try adding a bit of sauerkraut instead of or alongside the usual vinegar.
- Enhance Your Salsa. Salsa is already on the acidic side. Try dicing up some sauerkraut and adding it to your favorite salsa for added nutrient content and flavor depth.
- In a Smoothie. This may sound super wrong, but adding a small scoop of sauerkraut to a green smoothie is a game changer. If you add the right amount, you shouldn’t really taste the sauerkraut, but it will brighten up all the other flavors and give a slight overall boost in acidity.
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#time-to-make #course #main-ingredient #cuisine #preparation #occasion #condiments-etc #side-dishes #pork #vegetables #scandinavian #european #dinner-party #heirloom-historical #holiday-event #winter #swedish #dietary #christmas #seasonal #meat #4-hours-or-less
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