Kraut And Noodles Food

KRAUTFLECKERL- HUNGARIAN CABBAGE AND NOODLES

Steps:

• Mix the salt and cabbage together and let stand 30 minutes.
• Squeeze out as much liquid as possible. Heat the butter in a deep skillet, add the onions, cabbage, sugar and pepper.
• Cook over low heat, stirring frequently, until cabbage is browned, about 25/30 minutes.
• Add the noodles and toss to blend thoroughly.
• Note: To reduce fat, you can use just 1 tablespoon butter and saute the cabbage for a few minutes, then finish with a little chicken stock, stirring frequently.

NOODLES & SAUERKRAUT CASSEROLE

Steps:

• Sauté onions in margarine and add onion soup.
• Mix onion mixture with remaining ingredients in large casserole. Top with bread crumbs and parmesan cheese.
• Cover and bake at 350° for 1 hour.

NOODLES AND KRAUT

Steps:

• Cook noodles according to package directions; drain. , In a small skillet, melt butter. Add onion; saute until tender. Add noodles and sauerkraut; cook and stir over medium heat for 2 minutes. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally.

KLUSKI Z KWAśNA KAPUSTA (POLISH NOODLES AND SAUERKRAUT)

Steps:

• Gather the ingredients. Pre heat oven to 350 F.
• In a Dutch oven, sauté onion in butter until translucent. Add kraut and cook over medium-low for 15 minutes, stirring frequently.
• Add cooked noodles to the sauerkraut mixture in the Dutch oven. Add undrained mushrooms, mixing thoroughly. Adjust seasonings if necessary.
• Transfer to a large casserole dish that has been coated with cooking spray.
• Bake 45 minutes or until top just starts to brown. Serve hot.

UBER-BRATEN - KIELBASA & SAUERKRAUT CASSEROLE

Steps:

• Cook egg noodles as per directions on package. I really like the Pennsylvania Dutch Kluski noodles as they add great texture to this dish, but I'm sure any thick egg noodle will work. Set aside.
• Slice or cube kielbasa - we cube as we like it spread throughout the casserole more thoroughly.
• Heat butter in dutch oven until melted, stir in flour and seasonings. When mixture is well combined add milk. Bring to a boil for one minute, stirring constantly.
• Add 3/4 cup of cheese, stir until melted.
• When sauce is ready stir in sliced kielbasa, drained sauerkraut and pre-cooked egg noodles.
• Pour into a 3 quart casserole.
• Mix remaining cheese with bread crumbs and sprinkle over casserole.
• Bake at 375° for 20 minutes or until heated through.

GRANDMA'S KRAUT NIPFLA

Steps:

• Cook the bacon until crispy and drain on paper towel. If you like, save a bit of the bacon drippings for later.
• Drain sauerkraut and rinse. Put in saucepan. Add water just to cover and boil slowly for about a half an hour. Drain. Add cooked bacon which has been cut in pieces. For extra flavour add some bacon drippings as well!
• Meanwhile, make the noodles. Put a pot of salted water on the stove to boil. Combine dry ingredients; add water. Mix thoroughly.
• Turn onto floured surface and knead. Can roll dough with hands into long ropes. Cut into small strips. Drop into boiling salted water until the noodles float to the top. Drain and toss with a bit of butter or oil to keep them from sticking to each other.
• Combine noodles and sauerkraut mixture and heat through. If you like, brown the bread cubes in the butter to make homemade croutons and add to the mixture!

SAUERKRAUT AND NOODLES

Steps:

• For noodles:.
• Bring salted water to boil and cook according to package directions.
• For sauerkraut:.
• Drain sauerkraut in a colander, and with the back of a spoon squeeze it out until rather dry.
• Optionally cut sauerkraut crosswise on a cutting board. It will be easier to mix and eat when using short noodles.
• Deseed bell pepper and cut into 1/8 inch slices.
• Heat oil in a pot over medium high heat and fry onion and pepper until onion in transparent, 3 minutes.
• Add paprika, sauerkraut, apple juice and majoram. Stir to mix, reduce heat to medium low and cook covered for 5 minutes. Almost all liquid should have been absorbed. Otherwise cook open over high heat until almost dry.
• Taste with salt and pepper.
• For topping:.
• Mix sour cream with 2/3 of the chives. Reserve rest for garnish.
• To assemble:.
• Mix noodles with sauerkraut. Put on individual plates and top with sour cream. Garnish with chives. ( I mince a small part of the bell pepper for additional garnish).
• Note: If you can't get a small can of sauerkraut, the rest of a larger can will keep covered in the fridge for several days. German sauerkraut is mild. Taste yours. If it is very acidic rinse quickly in a colander under the tap.

SAUERKRAUT AND NOODLES

Steps:

• 1. Cook Rotini noodles (al dente) in salted water. Set aside.
• 2. In a colander, drain and rinse Sauerkraut (rinsing removes some of the sour taste). Set aside.
• 3. In a large pan, melt Butter, then add diced Onion and Minced Garlic, and cook on medium heat for about 10 minutes, stirring occasionally. Reduce heat to medium-low and add Sauerkraut, Worchestershire Sauce and Brown Sugar, mixing thoroughly. Add Salt and Pepper to taste. Cook for 15 minutes, stirring occasionally. Reduce heat to low and add cooked Rotini noodles. Cover and cook for 10 minutes, stirring occasionally.
• 4. This goes great with polish sausage, ham, any kind of pork, and even chicken.

KRAUTFLECKERL (AUSTRIAN CABBAGE AND NOODLES)

Steps:

• Melt the butter in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
• Add the cabbage, caraway seeds, salt and pepper and combine. Stir in ¼ cup water or broth, lower the heat to medium-low, cover and cook, stirring occasionally, and sprinkling in a bit more water throughout the cooking process (to keep the mixture from drying out) until the cabbage is soft and tender, about 25 minutes.
• Meanwhile, cook the noodles in boiling salted water until al dente or slightly softer, drain, and set aside.
• When the cabbage and noodles are both ready, toss them together, taste and adjust seasoning if necessary. Garnish with a sprinkle of chopped parsley for color, if desired. Serve hot or warm.
• Store in an airtight container in the refrigerator for up to 5 days. Reheat before eating.