MOM'S ORIGINAL YEAST DOUGH FOR KRAUT BURGERS
Provided by Margaret Burgess
Number Of Ingredients 7
Steps:
- Add yeast and 2 teaspoons of the sugar to warm water *see note
- Stirring add milk and oil to water mixture
- Mix about 2 cups of flour with the remainder of sugar and salt
- Add dry mixture to liquid mixture
- Mix with mixer until dough is elastic
- Put in enough flour to make bread dough form into a nice ball
- Pour out onto a lightly floured surface and knead (if you use a kitchen aid mixer instead let it mix on low speed 6-8 minutes and skip this step)
- Let dough rise while you make the meat and cabbage mixture
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
MOM'S SPARE RIBS AND SAUERKRAUT
Steps:
- Empty sauerkraut and stewed tomatoes into a 9 x 13 inch baking dish (use a larger dish if you have a lot of ribs).
- Place onion rings in juice. Arrange ribs on top of everything. Salt and pepper to taste.
- Cover with foil and cook in a 350 degrees F oven for one hour or until ribs are COMPLETELY done. This may take up to two hours. The leftover juice in the pan is GREAT on baked potatoes with a little sour cream.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SAUSAGE AND SAUERKRAUT POT
When I was a kid, I hated kraut. My mom popped it straight out of the can. Then I learned that I could make kraut that I could actually like. Come try some of my kraut. You'll like kraut too!
Provided by PalatablePastime
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat margarine in large pot over medium heat; add onions and saute until they are tender.
- Add sauerkraut, apple juice, water, caraway seed, salt, pepper, and brown sugar, mixing all ingredients thoroughly.
- Bring pot mixture to a boil; then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
- Add smoked sausage pieces to pot, and cook for 30-45 minutes more, simmering, and stirring occasionally, until sauerkraut is tender.
SPARE RIBS WITH SAUERKRAUT
Posting for ZWT6 German/Benelux region. Recipe is from germancookbooks.com Authentic German Home Style Recipes. AKA SCHWEINERIPPEN MIT SAUERKRAUT
Provided by Papa D 1946-2012
Categories Pork
Time 3h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place ribs in a large pot, cover them with water and bring to a boil. Reduce heat and simmer for 15 minutes. Drain the water and cool the ribs until you can touch them. Cut them into 1 or 2 rib portions. Sprinkle with salt and pepper and set them aside.
- In a large Dutch oven sauté the onion in shortening until glassy. Add the ribs, reduce the heat and cook for 15 minutes, stirring occasionally.
- Drain sauerkraut and add it to the ribs. Pour water and wine over the ribs. Add the apple, bay leaf and cloves, turn up the heat and bring to a boil. Turn down heat to low, cover the pot and simmer for 1 1/2 hours.
- Peel, wash and grate the potato and place into the sauerkraut mixture. Add a little water if needed. Stir and simmer another 1/2 hour. Season with salt and pepper and a dash of sugar.
Nutrition Facts : Calories 1021.8, Fat 76.9, SaturatedFat 24, Cholesterol 227.2, Sodium 1819.6, Carbohydrate 30.1, Fiber 10.2, Sugar 10.9, Protein 47.7
CABBAGE SOUP RECIPE
Light, healthy and filling, this cabbage soup recipe is guilt-free and incredibly comforting. The tender, bone-in meat is irresistible and crazy flavorful!
Provided by Natalya Drozhzhin
Categories Soup
Time 50m
Number Of Ingredients 9
Steps:
- Clean and dice the potatoes into small pieces. Shred the cabbage and carrots.
- Rinse the meat under cold water. In a large soup pot, bring 4 quarts of water to boil. Add in the meat and the Better Than Bouillon Beef Base and cook for 30 minutes.
- Add in the potatoes and cabbage and simmer the soup for 10 minutes.
- Dice the onions and shred the carrots. In a skillet over medium heat, sauté the onions with a little bit of oil until golden brown. Add in the shredded carrots and cook for another 5 minutes. Add in the diced tomatoes and cook for another 5 minutes.
- Remove the meat pieces from the soup and remove the bone. Add the meat back into the soup and toss the bones in the trash.
- Season to taste with salt. Serve immediately and enjoy!
Nutrition Facts : Calories 60 kcal, Carbohydrate 13 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 72 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
MOM'S SAUERKRAUT BALLS
I got this recipe from my mom a long time ago, and they're one of my favorites. I use my food processor to chop the ham, corned beef and sauerkraut. The prep time includes allowing the balls to cool in the refrigerator for an hour, but doesn't allow for letting the mixture cool before rolling into balls. My recipe doesn't include how many sauerkraut balls this makes, so I'm going to guess. The number will vary depending on how big you make the sauerkraut balls.
Provided by Jennifer
Categories Weeknight
Time 1h35m
Yield 20-30 sauerkraut balls
Number Of Ingredients 14
Steps:
- In a large skillet, saute onion in butter until tender.
- Add ham and corned beef; cook, stirring often, for five minutes.
- Add garlic salt, prepared mustard, black pepper, sauerkraut, 1/2 cup flour, and beef stock to skillet.
- Mix well.
- Cook for 10 minutes, stirring often.
- Spread sauerkraut mixture on a platter and allow to cool.
- When mixture is cool enough to touch, shape into 1- inch size balls.
- Refrigerate sauerkraut balls for 1 hour.
- Roll balls in remaining flour, dip into beaten eggs, then roll in bread crumbs.
- Fry in hot oil in a deep fryer until golden brown.
Nutrition Facts : Calories 54, Fat 2.1, SaturatedFat 1, Cholesterol 25.8, Sodium 193.7, Carbohydrate 6.5, Fiber 0.7, Sugar 0.7, Protein 2.2
MOM'S SAUERKRAUT
Having married into a Polish family, I had to learn to cook sauerkraut "properly," as it was frequently served as an accompaniment to pork, ham and homemade kielbasa. This is how my M-I-L taught me to make it.
Provided by Dee514
Categories Vegetable
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a Dutch oven or a heavy saucepan.
- Add onion and cook until golden yellow.
- Stir in sauerkraut and 1/2 cup water, cook for about 8 minutes.
- Add potato and caraway seed, mix well.
- Pour in about 2 cups of boiling water.
- Cook uncovered over low heat for 30 minutes.
- Cover, and continue cooking for 30 minutes longer.
- If it starts to dry out, add the additional 1/2 cup of boiling water.
Nutrition Facts : Calories 129, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 985.8, Carbohydrate 17.7, Fiber 5.2, Sugar 3.8, Protein 2.7
MOM'S SAUERKRAUT BORSCHT
Another of my mom's borscht recipes, and a favourite with our family. It is tangy, spicy and served with warm buns, a great hearty meal.
Provided by valandsnoopy
Categories Low Protein
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Boil chicken in water with bay leaf, chili peppers, peppercorns and salt, until done. Remove chicken, separate meat from the bones, and add it back into the broth. Add remaining ingredients, and cook until the potatoes and onion are tender.
POTATO AND SAUERKRAUT SOUP WITH KIELBASA
To ensure a balanced flavor, rinse the sauerkraut before adding it to this soup. This tones down the intense sharpness of the sauerkraut and allows the smokey kielbasa and other aromatics to shine through.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a large wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden and crisp, 3 to 5 minutes. Remove with a slotted spoon to a plate, leaving the drippings in the pot.
- Add the onion, diced celery and potatoes to the pot and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are tender, 15 to 20 minutes.
- Stir together the heavy cream and mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium low and whisk the heavy cream mixture into the soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until thickened slightly, 3 to 5 minutes. Season with salt and pepper.
- Divide the soup among bowls. Top with the chopped celery leaves and dill.
Nutrition Facts : Calories 660, Fat 49 grams, SaturatedFat 22 grams, Cholesterol 129 milligrams, Sodium 1940 milligrams, Carbohydrate 37 grams, Fiber 6 grams, Protein 17 grams, Sugar 8 grams
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- Empty sauerkraut into a colander. Rinse it and squeeze out all the liquid a few times. Set aside.
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- Source of beneficial nutrients. Sauerkraut is a good source of fibre as well as vitamins and minerals and being a fermented food it promotes the growth of beneficial probiotics which are important for digestive health.
- May support the immune system. Most of our immune system is located in our gut, so it may come as no surprise that the gut-supporting properties of sauerkraut may also be of benefit.
- May support heart health. There are a number of factors supporting sauerkraut’s heart healthy properties. Firstly, being fibre-rich and a source of beneficial probiotic bacteria makes sauerkraut useful for balancing cholesterol levels.
- May improve mood and behaviour. Our understanding of the gut and how it impacts our mood and behaviour is fast evolving and it would appear that fermented foods, like sauerkraut, may play an important part.
- May reduce the risk of cancer. Rich in compounds like sulforaphane, cabbage is a valuable vegetable to add to your diet. That’s because these beneficial compounds, appear to prevent oxidative damage and possibly act in protective way against cancer including colorectal cancer.
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- Tuna salad: Love dill pickle relish in your tuna salad? For extra zip, try chopped sauerkraut instead.
- Deviled eggs: Minced sauerkraut could be the new secret ingredient to your deviled eggs. Here’s a recipe where we use kimchi, but you can substitute kraut.
- Baked potato: Potatoes and sauerkraut are a Bavarian favorite. We like to top baked potatoes with sour cream and our Dill Garlic Sauerkraut.
- Fish tacos: Brighten your traditional fish tacos by topping them with sauerkraut instead of plain cabbage. Cilantro and chipotle crema also highly recommended!
- Cubano sandwich: Sauerkraut stands in for pickles in this classic pressed sandwich of ham, Swiss cheese, and mustard.
- Potato salad: Sauerkraut is an appealing addition to both classic and German potato salad. Give it a try at your next gathering.
- Bagel and lox: Sauerkraut adds a caper-like zing to a bagel with smoked salmon and cream cheese.
- Cheese plate: Sauerkraut seamlessly stands in for olives or pickles on an artisan cheese plate. Try pairing it with aged gouda and some crusty bread.
10 FOODS TO NOURISH BREASTFEEDING MOMS - MOM365
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- Water and Other Hydrating Fluids. Family nutritionist Pamela Mahon recommends at least 64 ounces of water and fresh juices each day to hydrate your brain, help de-toxify your body through sweat and clean urine, and aid in digestion.
- Lean Proteins. Each meal should contain some source of lean protein, Mahon advises, to feed your bones, muscles, skin, and blood. Meat-eaters can look for grass-fed beef, organic chicken, or wild-caught fish like salmon or cod (which are likely to be lower in heavy metals than, say, canned tuna, which the FDA recommends breastfeeding moms consume no more than six ounces of each week).
- Dark, Leafy Greens. Vegetables like spinach, kale, and watercress have high levels of calcium, iron, vitamins K and A, and folate—a.k.a. super-foods for breastfeeding moms.
- Fermented Foods. Fermented foods like miso, sauerkraut, homemade pickles, yogurt, and kim chee contain beneficial enzymes, B-vitamins, and a number of strains of probiotic cultures.
- Fresh Fruits and Veggies. Variety reigns supreme in this category because the higher your number of fresh fruit and vegetable sources, the more diverse your vitamin and mineral intake will be—and that translates to more complete nutrition.
- Healthy Fats. Fat is a breastfeeding mother’s friend; it helps your body absorb vitamins, fight off infections, and generate healthy cells and nerves.
- Flavorful Herbs and Spices. They lend great flavor and savor to your food, but they also have health benefits. After all, says Mahon, “all spices originate from plants—flowers, fruits, seeds, barks, leaves, and roots.”
- Experiment with Ditching Gluten and Dairy. While whole-wheat breads and pastas or full-fat milk and yogurt might be nutrient-rich foods for some breastfeeding moms, others might consider experimenting with dropping gluten and dairy.
- Take Care of Your Food. Mahon says there are many affordable options for buying organic meat and produce in grocery stores, at local farmer’s markets, or online.
- Limit Caffeine and Alcohol. Breastfeeding moms don’t have to give up that all-important cup of morning coffee or caffeinated tea, but the Mayo Clinic recommends no more than 16-24 ounces of caffeinated beverages each day.
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