Chris Kraut Food

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CHRIS' KRAUT



Chris' Kraut image

A great Polish side dish that goes well with any meat or poultry. Especially good with pork roast.

Provided by ANITA G.

Categories     Side Dish     Vegetables

Time 30m

Yield 5

Number Of Ingredients 4

½ pound bacon
1 (16 ounce) can sauerkraut, drained and rinsed
½ cup white sugar
salt and pepper to taste

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
  • In a medium saucepan heat sauerkraut with a little water over medium heat. Stir in crumbled bacon, sugar and 3 to 4 tablespoons of bacon drippings. Cook for 20 minutes, or until heated through. Season with salt and pepper to taste.

Nutrition Facts : Calories 302.4 calories, Carbohydrate 24.1 g, Cholesterol 30.9 mg, Fat 20.6 g, Fiber 2.4 g, Protein 6.1 g, SaturatedFat 6.8 g, Sodium 970.4 mg, Sugar 21.4 g

HOW TO MAKE SAUERKRAUT



How to Make Sauerkraut image

Sauerkraut is one of my favorite fermented foods. The flavor is fairly neutral, so it goes with a lot of meals. Here's how to make it at home.

Categories     パン     main dish     side dish     snack

Time 1h

Yield 16 servings

Number Of Ingredients 2

2 1/2 lb. Head Of Cabbage
3 3/4 tsp. To 5 Teaspoons Salt, Or About 1 1/2 To 2 Teaspoons Per Pound Of Cabbage

Steps:

  • Weigh your cabbage to see how much salt you should use.Remove the outer leaves of your cabbage and any that are damaged. Discard. Cut out the core and rinse the cabbage well, allowing the water to flow between the cabbage leaves. Drain well.Reserve 1 outer leaf. Thinly shred the remaining cabbage with a knife or food processor. Place in a large bowl. Sprinkle the calculated amount of salt over the cabbage and toss well. Let sit for 15 minutes. Massage the cabbage with your hands for 5 minutes. The cabbage should release a good amount of liquid during this time.Pack the cabbage firmly into a very clean glass quart jar. Pour the liquid that was released during kneading on top. Cut a circle the same diameter as your jar out of the reserved cabbage leaf. Place it on top of the packed-down cabbage. Place a weight on top of the cabbage to ensure that it stays under the brine. If the brine doesn't completely cover the cabbage and weight, top off with a 2% solution of salt water (1 teaspoon salt per cup of water).Screw a plastic lid onto the jar. Place the jar in a rimmed pan (to catch any overflow) and allow to ferment at room temperature until the kraut is as sour as you like it. This can take anywhere from 1-4 weeks.After it's done fermenting, store the sauerkraut in the refrigerator.

SPARERIBS AND SAUERKRAUT



Spareribs and Sauerkraut image

You just cannot do this one wrong. You don't have to drain the sauerkraut. You don't even brown the ribs; they brown without your help. The recipe was handed down to Camille MacKusick by her father-in-law, from the family archives. All sorts of magical juices ooze out of everything. When the last finger is licked and the last lip smacked, everyone will weep.

Provided by Karyl Bannister

Categories     Beef     Bake     Beef Rib     Spring

Yield Makes 4 servings

Number Of Ingredients 4

8 country-style spareribs
1 1-pound can sauerkraut, drained
About one-half 18-ounce bottle barbecue sauce
No salt, no freshly ground black pepper!

Steps:

  • Preheat the oven to 300°F. Choose a baking pan that will accommmodate the ribs in pieces or all hitched together, with the kraut in the space left over. Eight country-style ribs cut into a 6-rib and a 2-rib hunk, plus the can of kraut, fit perfectly in a 9-by-13-inch pan. For more ribs, get a bigger pan and more kraut.
  • Place the ribs in the pan and the sauerkraut in a mound beside them. Cover the ribs - not the kraut - with the barbecue sauce. Use as much as you like, maybe more than half the bottle, maybe less. Cover the pan tightly withaluminum foil and bake for 3 hours. Lift a corner of the foil near the end of the time to sneak a look. The ribs should be nicely browned and glazed and your mouth should water. Serve hot.

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