SAUERKRAUT WITH RICE
So tasty that everyone`s going to want seconds.
Provided by Raya Andonova
Categories Vegetable Dishes
Time 1h
Yield 10
Number Of Ingredients 5
Steps:
- Cut the sauerkraut into thin strips. If theyre too long, cut them in 2. Pour oil in a pot and once heated, add the finely chopped onions and washed rice. Keep stirring until the rice absorbs enough oil and starts to turn glassy.
- To the rice and onions, add 3 cups water + 1 tsp salt or 1 cup sauerkraut juice + 2 cups water (in the latter case, dont add salt).
- Once the sauerkraut has softened and rice is nearly boiled, add the paprika . Stir well and pour everything into a tray. Bake in a preheated 390°F (200 °C) oven to a light crisp.
- Notes:
- - If the sauerkraut is too sour or salty, rinse it off first and drain well or put it in hot water briefly and then drain.
- - If the sauerkraut is too sour or salty but you want to use the sauerkraut juice too instead of just water, then use 1/2 cup sauerkraut juice and 2 1/2 cups water.
- - If you dont want to bake, you can boil the dish on the stove until the rice is fully boiled.
EASY HOMEMADE SAUERKRAUT
Sauerkraut has been a staple for hundreds of years. This is great on its own or as a topper for a variety of foods. Refrigerate or freeze sauerkraut once it is fermented.
Provided by Ellie
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT25m
Yield 24
Number Of Ingredients 5
Steps:
- Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.
- Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.
- Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).
Nutrition Facts : Calories 28 calories, Carbohydrate 6.5 g, Fat 0.1 g, Fiber 2.5 g, Protein 1.3 g, Sodium 677.8 mg, Sugar 3.4 g
GERMAN RICE
A delicious mixture of some traditional German ingredients makes for instant and easy comfort food.
Provided by Natdiamond
Categories World Cuisine Recipes European German
Time 1h5m
Yield 7
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, heat the olive oil, and cook the skinned bratwurst until browned, breaking the sausage up into chunks as it cooks, about 10 minutes. Stir in the onions and garlic, and cook until the onions are translucent, about 5 more minutes. Mix in fennel seed and sauerkraut with juice, and allow the mixture to pan-fry for 2 minutes without stirring.
- Mix in the rice and soup base, and stir until the rice is colored and the soup base is incorporated, about 2 more minutes. Stir in water, black pepper, and raisins, and bring to a boil; cook for 5 minutes, stirring frequently. Reduce heat to a simmer, and cook until rice is tender and almost all the water has absorbed, about 30 minutes.
Nutrition Facts : Calories 716.4 calories, Carbohydrate 79 g, Cholesterol 59.5 mg, Fat 35.2 g, Fiber 3.7 g, Protein 19 g, SaturatedFat 11.6 g, Sodium 1632.6 mg, Sugar 6.2 g
HOMEMADE SAUERKRAUT
This is a comfort food that reminds me of visiting my grandparents. They always had kielbasa and sauerkraut among the holiday feasts. Kielbasa tastes best when it is sliced thickly and placed on the bottom of the pot before you begin cooking.
Provided by onenickol
Categories Side Dish Vegetables
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Combine water, 1/2 of the vinegar, and onion in a pot over high heat; add cabbage, sea salt, celery seed, onion powder, garlic powder, and black pepper. Pour the remaining vinegar over cabbage mixture. Cover pot and bring water to a boil; cook mixture for about 3 minutes.
- Stir cabbage mixture and return lid to pot; cook, stirring occasionally, until cabbage is tender and wilted, 10 to 15 minutes more.
Nutrition Facts : Calories 45 calories, Carbohydrate 10.2 g, Fat 0.2 g, Fiber 4 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 193.4 mg, Sugar 5.4 g
HOW TO MAKE SAUERKRAUT
Try the simplest way to make classic sauerkraut using raw cabbage. This fermented food is great for your gut and goes very well with sausages and mustard
Provided by Jane Hornby
Categories Condiment
Time 30m
Yield Makes 4 x 450ml jars
Number Of Ingredients 4
Steps:
- Thoroughly wash a large tub or bowl (we used on the size of a small washing-up bowl), then rinse with boiling water from the kettle. Make sure that your hands, and everything else coming into contact with the cabbage, are very clean. It's wise to use a container that will comfortably fit the softened cabbage, allowing several inches of room at the top to avoid overflow.
- Shred the cabbage thinly - a food processor makes light work of this. Layer the cabbage and the salt in the tub or bowl. Massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat. You should end up with a much-reduced volume of cabbage sitting in its own brine. Mix in the caraway seeds and the peppercorns.
- Cover the surface of the cabbage entirely with a sheet of cling film, then press out all the air bubbles from below. Weigh the cabbage down using a couple of heavy plates, or other weights that fit your bowl, and cover as much of the cabbage as possible. The level of the brine will rise to cover the cabbage a little. Cover the tub and leave in a dark place at a cool room temperature (about 18-20C) for at least five days. It will be ready to eat after five days, but for maximum flavour leave the cabbage to ferment for anywhere between 2-6 weeks (or until the bubbling subsides).
- Check the cabbage every day or so, releasing any gases that have built up as it ferments, giving it a stir to release the bubbles. If any scum forms, remove it, rinse the weights in boiling water and replace the cling film. You should see bubbles appearing within the cabbage, and possibly some foam on the top of the brine. It's important to keep it at an even, cool room temperature - too cool and the ferment will take longer than you'd like, too warm and the sauerkraut may become mouldy or ferment too quickly, leading to a less than perfect result.
- The cabbage will become increasingly sour the longer it's fermented, so taste it now and again. When you like the flavour, transfer it to smaller sterilised jars. Will keep in the fridge for up to six months.
Nutrition Facts : Calories 33 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 2.1 milligram of sodium
INSTANT POT® SAUERKRAUT
Put your Power Pressure Cooker XL™ or Instant Pot® to work and make an awesome kraut in no time! You can eat it hot, can it, or just put in canning jars with plastic lids and place in refrigerator. Who said you had to wait weeks for it in a crock?
Provided by Sally Schuyler Wieringa
Categories Side Dish Sauces and Condiments Recipes
Time 40m
Yield 6
Number Of Ingredients 4
Steps:
- Place cabbage in the pot of a multi-functional electric pressure cooker. Add vinegar, water, and salt. Stir and cover.
- Lock the lid, close the vent, and select Chicken/Meat setting according to manufacturer's instructions. Set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Nutrition Facts : Calories 50 calories, Carbohydrate 11.4 g, Fat 0.2 g, Fiber 4.9 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 3927.6 mg, Sugar 6.3 g
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