Sauerkraut Pie Food

HOW TO MAKE SAUERKRAUT

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.

SAUERKRAUT PIE USES LEFTOVER MASHED POTATOES

Steps:

• Brown hamburger, drain if needed.
• add onion, saute lightly.
• Mix in spices if you wish or do your own spice thing.
• take off burner.
• open Kraut and drain if you wish.
• spread sauerkraut top of hamburger, ya it is like raking hay, use your hands,do not over fill there is potatoes yet to go.
• Spread Mashed potatoes over the top, and to the edges, to "seal in", this will bubble. Cut with wet knife in center to vent steam.
• Add butter or marg on top if you wish.
• Bake 350 for about 45 min, or until top browns.
• Sis likes hers with bo-Mondy? this is a spice, Brother likes his with cheddar or mozzarella cheese melted on top.
• This is a one pan clean up, but you can do it in a deep cass. dish also.
• All ingredients depend on your pan size. This is easy to "make bigger", as more company comes in the door.

SAUERKRAUT PIE

Steps:

• Preheat the oven to 425 degrees F.
• In a large bowl, mix milk, well drained chopped sauerkraut, brown and white sugars, eggs, vanilla, salt, cinnamon, and nutmeg.
• Pour mixture into 9 inch pie shell.
• Bake at 425 degrees F for about 30 - 35 minutes or until a knife inserted into filling about half way between edge and center, comes out clean.
• Serve topped with a tablespoon or two of whipped cream.

ALTDEUTSCHER SAUERKRAUT-KUCHEN (GERMAN SAUERKRAUT PIE)

Steps:

• Line a deep dish pie plate with enough pastry to make a crust on the bottom and sides and set aside.
• Cook diced Speck or bacon in a skillet; drain fat, reserving 1 tsp in which to saute the onions.
• Sprinkle diced bacon, caraway seeds, and sauteed onions in pie plate.
• Combine the remaining ingredients (sauerkraut, sour cream, eggs, and grated cheese) and pour into the pan as if you were filling a quiche.
• Bake at 325-350 F (or 175 C) for about 45 minutes or until a knife inserted near the center comes out clean, not gloppy.
• Let cool slightly before serving.

SAUERKRAUT PIE

Steps:

• Prepare your dough.
• Grease a casserole dish, which you line with appro.
• 2/3 of the dough.
• Arrange layers of cooked kraut,& frankfurters, or bacon.
• (you can even add slightly cooked diced potatoes& add).
• Mix together the cream, tomato sauce, and paprika.
• This you pour over the pie filling.
• Roll the remaining dough over and prick with a fork.
• Or if you prefer, you can also cut strips and basket-weave a pattern on top.
• Brush this pastry with the egg yolk then Bake it in the oven at 350* for 1 hr.

SAUERKRAUT CREAM PIE

Steps:

• Drain kraut and rinse with cold water -- squeeze dry.
• Cream butter, sugar and add flour, cornmeal, eggs, milk, vanilla and lemon juice. Beat well and pour into two unbaked 9" pie crusts --
• Bake 55-60 minutes or until knife inserted comes out clean.