Red Onion Sauerkraut Food

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BEER-SIMMERED BRATWURST WITH ONIONS AND RED CABBAGE SAUERKRAUT



Beer-Simmered Bratwurst with Onions and Red Cabbage Sauerkraut image

Provided by Bobby Flay

Categories     main-dish

Time 1h3m

Yield 8 servings

Number Of Ingredients 24

3 large onions, peeled and thinly sliced
2 cloves garlic, smashed
3 pounds precooked bratwurst, pricked with a fork
6 bottles dark beer
2 cups water
1 teaspoon coriander seeds
1 teaspoon caraway seeds
1 teaspoon mustard seeds
1 (1-inch) piece of fresh ginger, peeled and chopped
Hot dog buns, brown bread, or hoagie buns
Sweet and hot German mustard, optional, for garnish
Spicy brown mustard, optional, for garnish
Red Cabbage Sauerkraut, recipe follows
Pickles, optional, for garnish
Pickled beets, optional, for garnish
Pickled eggs, optional, for garnish
1/4 cup olive oil
2 cups red wine vinegar
1 cup water
1/4 cup granulated sugar
1 teaspoon whole mustard seeds
2 cloves garlic, peeled and thinly sliced
1 large head red cabbage, thinly shredded
Salt and freshly ground pepper

Steps:

  • Preheat the grill to high. Arrange the onion slices and garlic along the bottom of a medium stockpot. Place the bratwurst on top and then add the beer, water, coriander, caraway, mustard seeds, and ginger. Bring to a simmer over the grill grates or on a burner. Simmer the sausages in the mixture for about 10 minutes. Remove the pan from the heat and let the bratwurst sit in the liquid for 10 minutes.
  • Remove the sausages with a pair of tongs onto a platter. Remove the onions with a slotted spoon and place in a bowl. Grill the sausages until the casings are crisp and golden brown, about 3 to 4 minutes per side. Serve the bratwurst on the buns with the onions, mustard and sauerkraut, if desired. Garnish with pickles, pickled beets, and pickled eggs, if desired.
  • Preheat grill to high. In a medium saucepan, combine the oil, vinegar, water, and sugar over medium heat, and cook until the sugar has melted. Add the mustard seeds, garlic, and cabbage, and cook until the cabbage is soft, about 15 to 20 minutes. Season with salt and pepper, to taste.

SATISFYING SAUERKRAUT SALAD



Satisfying Sauerkraut Salad image

If you like Sauerkraut you'll love this recipe. Try putting it on hotdogs. Great with Sausages and cold roast pork too. You can keep this salad in the fridge for up to 3 days

Provided by Bergy

Categories     Lunch/Snacks

Time 10m

Yield 8 serving(s)

Number Of Ingredients 9

1 (28 ounce) jar sauerkraut, wine cured
1 large carrot, grated
1/4 cup radish, chopped
1/4 cup celery, chopped
1/4 cup red onion, chopped
1 teaspoon dill seed
1/8 cup lite olive oil (or other salad oil)
1 teaspoon sugar
salt and pepper

Steps:

  • Drain Sauerkrat& wash under cold water.
  • Do this several time, drain and squeeze out all the water.
  • In a bowl combine; Sauerkraut, carrot, radishes, onion, celery and dill seed.
  • Mix oil with sugar until the sugar has dissolved.
  • Pour over the salad, season with salt& pepper and toss.
  • Serve or refrigerate.

Nutrition Facts : Calories 59.3, Fat 3.6, SaturatedFat 0.5, Sodium 700.3, Carbohydrate 6.7, Fiber 3.1, Sugar 3.1, Protein 1.2

CREAMED SAUERKRAUT



Creamed Sauerkraut image

Make and share this Creamed Sauerkraut recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup chopped onion
1/4 cup unsalted butter
2 teaspoons caraway seeds
6 tablespoons flour
1 (32 ounce) can sauerkraut, well drained
2 teaspoons white wine vinegar
1 teaspoon sugar
1 cup heavy cream
1/4-1/2 teaspoon black pepper

Steps:

  • In a large skillet, saute the onion in the butter over med-high heat until the onion is translucent.
  • Reduce heat to low and add the caraway seeds.
  • Stir in the flour until it is well combined and cook on low for 2 minutes.
  • Add all remaining ingredients to the skillet and cook for about 5-7 minutes or until everything is heated through. Do not allow to boil.

RED SAUERKRAUT



Red Sauerkraut image

Make and share this Red Sauerkraut recipe from Food.com.

Provided by Dienia B.

Categories     Low Protein

Time 1h

Yield 6 serving(s)

Number Of Ingredients 5

4 slices bacon, crisp
1 (8 ounce) can tomato sauce
1 onion, chopped
1 cup brown sugar
2 lbs sauerkraut

Steps:

  • Brown bacon
  • Add onion.
  • Add sauerkraut, tomato sauce and brown sugar.
  • Simmer 45 minutes.

Nutrition Facts : Calories 209, Fat 2.7, SaturatedFat 0.9, Cholesterol 3.6, Sodium 1255.4, Carbohydrate 46.2, Fiber 5.3, Sugar 40.7, Protein 2.7

KATE'S EASY GERMAN CHOW-CHOW SAUERKRAUT RELISH (NO CANNING)



Kate's Easy German Chow-Chow Sauerkraut Relish (No Canning) image

Delicious on top of beans and greens, black-eyed peas, bratwursts, meat or fish. Simmering it low and slow blends flavors. I fell in love with hearty German cuisine while living in Germany. My dad likes this relish so much that he eats it straight by itself.

Provided by Garden Gate Kate

Categories     Greens

Time 3h5m

Yield 5 cups

Number Of Ingredients 7

2 (16 ounce) cans sauerkraut, not drained (without vinegar, I use Silver Floss Barrel Cured Shredded Sauerkraut)
1 large green bell pepper, finely chopped
1 large red onions or 1 large sweet vidalia onion, finely chopped
4 stalks celery, finely chopped
1/2 cup apple cider vinegar
6 tablespoons brown sugar, firmly packed
water, to cover

Steps:

  • In a saucepan, combine sauerkraut including canning liquid, bell pepper, onion, celery, vinegar, sugar, and water.
  • Bring to a boil, and simmer, uncovered, for 1 to 3 hours (3 hours is best) while occasionally stirring to prevent sticking. Add more water as needed to keep from drying out but not too much because relish should not be watery. Note: do not inhale steam from relish while cooking it because boiling vinegar can take one's breath away and is really painful (I learned this the hard way) lol.
  • Can be eaten right way. Tastes even better the next day. Store in refrigerator.

QUICK FRESH SAUERKRAUT



Quick Fresh Sauerkraut image

This is a combination of recipes from "Eating Well" and "Everyday Food" and I figured that I would post, as there doesn't seem to be a really quick (as in doesn't take 6 weeks) sauerkraut recipe on here! It isn't quite like the real thing, but is very easy! I hope that you enjoy!

Provided by Dwynnie

Categories     Greens

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 small onion, sliced thin
2 (10 ounce) packages of shredded green cabbage or 1 medium green cabbage, shredded
1 1/4 cups cider vinegar
1/2 cup apple cider
1/2 cup water, to taste (use less water if you like it more tangy)
1 tablespoon kosher salt
1 teaspoon caraway seed (optional)

Steps:

  • Heat oil in pan over medium-high heat and cook onion, stirring constantly, until it begins to soften and turn translucent.
  • Add cabbage, cider, vinegar, water, salt and caraway seeds and bring to a boil.
  • Cover, reduce heat, and simmer for approximately 30 to 45 minutes, until the cabbage is tender. Add a little water if it gets too dry.
  • This can be kept in the fridge for 2 weeks.

Nutrition Facts : Calories 44.3, Fat 1.8, SaturatedFat 0.3, Sodium 889.7, Carbohydrate 5.3, Fiber 1.9, Sugar 2.8, Protein 1

RED ONION SAUERKRAUT



Red Onion Sauerkraut image

Categories     Onion     Vegetable     Side     Valentine's Day     Fall     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 11

3 tablespoons vegetable oil
5 1/2 cups thinly sliced red onion (about 1 pound)
3 whole cloves
5 juniper berries*
4 cups thinly sliced red cabbage (about 1/4 medium head)
a 1-pound package sauerkraut, drained
3 tablespoons firmly packed dark brown sugar
1/2 cup dry red wine
1/4 cup red-wine vinegar
1 bay leaf
*available in spice section of supermarkets

Steps:

  • In a large heavy skillet (measuring about 12 inches across and 2 1/2 inches deep) heat oil over moderately high heat until hot but not smoking and sauté onion with cloves and juniper berries, stirring, until browned, about 10 minutes. Add cabbage, sauerkraut, sugar, wine, vinegar, and bay leaf and simmer stirring occasionally and adding water if mixture becomes dry, until cabbage is tender, about 30 minutes. Sauerkraut may be made 2 days ahead and chilled, covered.
  • Discard bay leaf and serve sauerkraut at room temperature.

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