Cola Sauerkraut Food

COLA SAUERKRAUT

Steps:

• Melt the butter in a large skillet or Dutch oven over medium heat. Saute onions in butter until translucent. Stir in the sauerkraut and cola.
• Cover, reduce heat to low, and simmer for 1 hour, adding up to 1/2 cup of water if necessary to prevent sticking. Remove cover and increase heat to medium for at least 15 minutes, or until most of the juice cooks down, and the sauerkraut glistens.

FRIED SAUERKRAUT

Steps:

• Melt margarine in frying pan.
• Add drained sauerkraut.
• Sprinkle with salt and pepper.
• Saute until browned.
• Add the bacon or weiners.

CHERRY COLA-CHOCOLATE-MAYONNAISE-SAUERKRAUT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 10-inch tube pan.
• In medium bowl, sift flour, cocoa, baking soda and baking powder.
• In large bowl with mixer on high speed, beat eggs, sugar and vanilla for 3 minutes. Reduce speed to low, and beat in mayonnaise.
• Add flour and cola alternately. Mix in drained sauerkraut.
• Pour into pan, and bake for 50 to 55 minutes. Cool.

SAUERKRAUT

Steps:

• Cut cabbage in quarters and remove core. With a mandolin or food processor fitted with a 2-millimeter slicing blade, slice as thinly as possible. Place in a large bowl with salt and toss to combine.
• Transfer to a large glass or ceramic container and tap down by hand so liquid rises to top. Cover with a damp towel touching cabbage and top with a 3-pound weight. Cover again with a layer of plastic wrap and set aside in a warm place for 5 days to ferment. Sauerkraut may be kept in a sealed container in refrigerator as long as 3 weeks.

COLA SAUERKRAUT

Steps:

• Melt the butter in a large skillet or Dutch oven over medium heat. Saute onions in butter until translucent. Stir in the sauerkraut and cola.
• Cover, reduce heat to low, and simmer for 1 hour, adding up to 1/2 cup of water if necessary to prevent sticking. Remove cover and increase heat to medium for at least 15 minutes, or until most of the juice cooks down, and the sauerkraut glistens.

COLA SAUERKRAUT

Steps:

• Melt the butter in a large skillet or Dutch oven over medium heat. Saute onions in butter until translucent. Stir in the sauerkraut and cola.
• Cover, reduce heat to low, and simmer for 1 hour, adding up to 1/2 cup of water if necessary to prevent sticking. Remove cover and increase heat to medium for at least 15 minutes, or until most of the juice cooks down, and the sauerkraut glistens.