WEINKRAUT (SAUERKRAUT WITH WINE AND APPLES)
Posted for World Tour 2006, this is a comforting sort of a side dish; goes great with any pork dish of course. You can use either a sweet or a dry wine in this depending on what sort of flavor you are looking for.
Provided by JanetB-KY
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Drain sauerkraut slightly.
- Cook onion in butter or drippings until transparent and very lightly browned;
- Add sauerkraut and stir; cook slowly.
- Wash, peel, and core apples (I usually leave the peel on one of them for color); dice fruit and add to sauerkraut.
- Add wine and enough stock or bouillon to cover. Cook slowly on the medium heat, uncovered, for 30 minutes.
- Add sugar, caraway if using and celery seeds; cover and finish cooking in moderate 325° oven 30 minutes longer until most of the liquid has cooked off but it is not dried out.
Nutrition Facts : Calories 141.6, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 723.4, Carbohydrate 15.7, Fiber 3.7, Sugar 9.8, Protein 1.5
WEINKRAUT
Make and share this Weinkraut recipe from Food.com.
Provided by Cynna
Categories German
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Drain kraut slightly.
- Cook onion in butter or drippings until transparent.
- Add sauerkraut and stir; cook slowly.
- Wash, peel, and core apples; dice fruit and add to sauerkraut.
- Add wine and enough stock or bouillon to cover.
- Cook slowly, uncovered, for 30 minutes.
- Add sugar and celery seeds; cover and finish cooking in moderate 325° oven 30 minutes longer.
Nutrition Facts : Calories 133.1, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 722.6, Carbohydrate 13.5, Fiber 3.6, Sugar 8.1, Protein 1.4
SAUERKRAUT
Grace note: Don't be scared of fermentation. Good bacteria do all the work in this simple project that turns out crisp, tart kraut with a minimum of effort. Green or red cabbage both work great, though of course the resulting color of the kraut will vary accordingly. Feel free to get creative with seasonings -- horseradish, fennel seed and caraway are all classic additions -- but do not vary the proportions of salt to vegetable.
Provided by Sean Timberlake
Categories condiment
Time P3DT20m
Yield One quart
Number Of Ingredients 4
Steps:
- Prepare a jar: Thoroughly wash and dry a wide-mouth quart mason jar in hot, soapy water.
- Prepare the cabbage and carrots: Cut the cabbage into quarters and cut out the core. Slice the cabbage as thinly as possible, working from crown to stem end. Place shredded cabbage into a large nonreactive bowl. Grate your carrots or other vegetables with a box grater, and add to the cabbage. Add the salt and mustard. Using your hands, toss to combine all ingredients, crushing the mixture until it begins to release liquid, about 5 minutes.
- Pack the sauerkraut: Place a wide-mouth funnel in the mouth of the jar. Pack the mixture into the jar, pressing down to squeeze out as much air and release more liquid. Tightly packed, there should be just enough to fill the quart jar to the shoulder, and liquid should rise above the cabbage mixture. Fill a smaller jar, like a half-pint or four-ounce jar, with water and seal. Place on top of the cabbage mixture to keep it submerged under the juices.
- Ferment the sauerkraut: Cover the jar with a clean towel, and allow to stand at room temperature. Check daily to make sure the cabbage is still submerged in liquid. If it is not, give the mixture a good press to release more juices. If the cabbage still does not stay submerged, add just enough water to bring the level up. After two or three days you should see bubbles forming. Eventually you may see scum or even mold on top. This is normal; just skim it away. Begin tasting your kraut after the third day. When it has reached the desired level of tartness, remove the smaller jar, screw on a lid, and keep the kraut several weeks in your refrigerator.
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
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