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
COOKED SAUERKRAUT (GERMAN STYLE)
Posted in reply to a message board request. Recipe is from the "Common Market Cook Book", pub 1967.
Provided by Dee514
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot or Dutch oven, heat the drippings.
- Add the sliced onions and apples, cooking until onions get transparent, but not colored.
- Add the sauerkraut.
- Add the stock or water, and the onion with the cloves, bay leaf, juniper berries, salt and sugar.
- Cover pot, and cook over low heat for about 45 minutes.
- *Ifwater has been used instead of stock, add a piece of lean bacon or pork to the cabbage to improve the flavor.
- When the cabbage is done (after about 45 minutes), thicken the mixture with the grated potato (or corn flour mixed with water).
- Remove the bacon/pork from the sauerkraut and season with salt and freshly ground pepper to taste.
Nutrition Facts : Calories 209.9, Fat 0.9, SaturatedFat 0.2, Sodium 1659.2, Carbohydrate 49.6, Fiber 13, Sugar 19.2, Protein 5.4
GERMAN STYLE SAUERKRAUT
This is the only way DH likes sauerkraut any more. We saw it on PBS many years ago. It was a PBS affiliate out of Oregon and I have no idea if it was a German language course for adults or a German cooking show. We watched the next week, but no German program of any kind. The woman cooking had a beautiful voice. Keep the juniper berries and caraway seeds confined. One time I didn't have any cheesecloth and just dumped in the spices. The caraway isn't too bad, but the juniper stays hard and tastes nasty when you bite and they don't get soft, which may be worse. Don't cheat and chop the potato. It has to be grated. It turns creamy and saucy. The potato won't do that if you slice or chop. Put some nice, big sausages or hot dogs on top and heat through and it's a one dish meal.
Provided by Countrywife
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry bacon until almost crisp.
- Add onion and cook until limp.
- Add rinsed sauerkraut.
- Add water to cover.
- Put caraway and juniper in a tea ball or wrap in cheesecloth so it can be removed later.
- Add bay leaf.
- Cover and let simmer for 1 hour, stirring occasionally.
- Add more water if necessary.
- Should be juicy but not soupy.
- Remove spices.
- Stir in shredded potato.
- The potato will melt and turn saucy.
- Stir in wine.
GERMAN SAUERKRAUT AND POTATO CASSEROLE
The is a German casserole recipe made vegetarian given to me by my good German friend, Nicola Wieland. I'm thankful she took the time to translate this recipe for me. Enjoy!
Provided by Enjolinfam
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Boil the potatoes with the skins on them until they are cooked, but not too soft (maybe about 10-15 minutes).
- Skin the potatoes and cut in slices.
- Cut the sausages in long slices.
- In a pan heat the oil and cook the onion a few minutes, then add sauerkraut and seasoning. Saute for a couple more minutes then set aside.
- Spray 8x8 cooking dish with cooking spray and lay in alternating layers the potatoes, then sausages, then sourkraut.
- In a small bowl whip the sour cream with salt according to your taste and then pour/spread over the top.
- Bake it in the oven at medium heat for around a 1/2 hour.
Nutrition Facts : Calories 517.2, Fat 27.1, SaturatedFat 6.1, Cholesterol 13.6, Sodium 1518, Carbohydrate 52.7, Fiber 10.6, Sugar 5.9, Protein 22.6
GERMAN SPARERIBS AND SAUERKRAUT
This scrumptious dish was introduced to me by my German college roommate many years ago. We fixed it in our dorm room, which was verbotten, so I always associate this meal with an electric fry pan. I seem to remember we cooked the potatoes with the ribs in the same pan, but I think boiling the potatoes separately is a better idea.
Provided by Mary Leverington
Categories Pork
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Brown spareribs in a large frying pan on medium heat until most of the fat has been rendered.
- Remove to a platter temporarily as you fry each batch.
- Brown the sliced onions and then add the garlic and cook another minute or two, but do not brown the garlic.
- Remove onions and garlic from the pan briefly with a slotted spoon and pour off any fat that may have accumulated.
- Place mushroom soup and sauerkraut in the pan and stir well and scrape up any browned bits that may have stuck to the pan.
- Add onions, garlic, and apples and stir again.
- Place spareribs on top and cover pan.
- Cook for about an hour on low, stirring occasionally.
- Be cautious in adding any salt because of the sauerkraut, but taste and season accordingly.
- Boil potatoes in salted water until just barely fork-tender.
- Serve the sauce over the potatoes.
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