FRIED SAUERKRAUT
Make and share this Fried Sauerkraut recipe from Food.com.
Provided by mmlwjr
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Melt margarine in frying pan.
- Add drained sauerkraut.
- Sprinkle with salt and pepper.
- Saute until browned.
- Add the bacon or weiners.
Nutrition Facts : Calories 91.7, Fat 8.5, SaturatedFat 2.1, Cholesterol 4.1, Sodium 585.8, Carbohydrate 3.1, Fiber 2.1, Sugar 1.3, Protein 1.4
FRIED SAUERKRAUT
The Fried Sauerkraut recipe out of our category Vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Categories Lunch, Dinner, Snack, Appetizer, Main Course, Side Dish
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Rinse sweet potatoes, peel and slice on a mandoline into long, very thin strips.
- Peel onions, halve and slice into strips.
- Drain sauerkraut in a colander. Toast almonds in a small dry pan until golden brown and let cool.
- Coat a large skillet or wok with oil, add onion strips and fry briefly.
- Add sweet potato and cook over low heat for 5 minutes, turning frequently. Gradually pour in vegetable broth.
- Add sauerkraut and raisins to the vegetables. Cook, turning occasionally, over low heat for 15 minutes.
- Meanwhile, rinse parsley, shake dry and pluck leaves. Put some aside and finely chop the rest.
- In a small bowl, combine quark with chopped parsley, then season with salt and cayenne pepper.
- Season sauerkraut with salt, cayenne pepper and a few drops of sweetener. Sprinkle with slivered almonds, garnish with remaining parsley and serve with parsley sauce.
Nutrition Facts : Calories 316 kcal, Fat 9 g, SaturatedFat 1.2 g, Protein 16 g, Carbohydrate 39 g, Sugar 0 g, Cholesterol 1 mg
HOMEMADE FERMENTED SAUERKRAUT
Full of probiotics, this traditionally fermented sauerkraut is a tasty and healthy accompaniment to sandwiches, meats, and more.
Provided by Olenka
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time P14DT30m
Yield 8
Number Of Ingredients 3
Steps:
- Remove and discard the core of the cabbages, then finely shred.
- Combine 1/2 of the shredded cabbage with 1/2 of the salt in a large bowl; massage and squeeze for several minutes until the cabbage softens; it will be quite moist. Repeat with the remaining cabbage and salt. Leave cabbage at room temperature for 8 hours or overnight.
- Inspect two 1-liter (35-ounce) jars for cracks and rings or lids for rust, discarding any defective ones. Immerse in simmering water for about 10 minutes. Wash new, unused lids and rings in warm soapy water.
- Squeeze cabbage and discard any excess liquid. Mix in caraway seeds and transfer to the prepared jars. Wipe the rims with a clean cloth, then screw on lids. Set jars in a cool, dark place on a towel, as they may leak during the fermentation process.
- Ferment for 2 to 3 weeks, to taste. Once sauerkraut is ready, store jars in the fridge to slow the fermentation process. Sauerkraut will keep in the fridge for several months.
Nutrition Facts : Calories 62.3 calories, Carbohydrate 14 g, Fat 0.5 g, Fiber 6.3 g, Protein 3.2 g, SaturatedFat 0.1 g, Sodium 5879.1 mg, Sugar 7.3 g
FRIED SAUERKRAUT CAKES WITH KIELBASA
Steps:
- Preheat oven to 250°F.
- Pat sauerkraut dry between paper towels to remove as much moisture as possible, then transfer to a bowl and stir in eggs, flour, scallion greens, salt, and pepper until combined.
- Heat 1/4 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Fill a 1/4-cup measure three-fourths full with sauerkraut mixture, then turn out into oil, using a fork to release, and flatten to 3 1/2 inches in diameter with fork. Form 2 more cakes in skillet, then fry, turning over once, until golden, about 4 minutes total. Transfer cakes with a slotted spatula to paper towels to drain. Keep cakes warm on a rack set in a shallow baking pan in oven. Fry more cakes in same manner with remaining mixture.
- Brown kielbasa in 2 batches in oil remaining in skillet over moderate heat, turning, 2 minutes per batch, then transfer to paper towels to drain. Serve cakes topped with kielbasa.
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