Sauerkraut Salad Provencal Kvashennaya Kapusta Provansal Food

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HAM, BEAN AND BACON SOUP WITH SAUERKRAUT



Ham, Bean and Bacon Soup with Sauerkraut image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 16

A drizzle olive or vegetable oil
4 ounces lean, smoky bacon, chopped
12 ounces ham steak, 1/2-inch dice
2 tablespoons butter
4 cloves garlic, chopped
2 onions, chopped
2 starchy potatoes, peeled and chopped (about 1 1/2 pounds)
1 large carrot, chopped
1 large fresh bay leaf
4 cups chicken stock
2 pounds sauerkraut, rinsed and drained
One 15-ounce can white or red kidney beans
Salt and pepper
Salt and pepper
A handful fresh parsley leaves, chopped, for garnish
Rye or sourdough bread, to pass

Steps:

  • Heat the oil in soup pot or Dutch oven. Add the bacon and brown. Remove the bacon, and reserve. Add the ham and brown, then remove and reserve. Melt in the butter, and add the garlic, onions, potatoes, carrots and bay leaf. Partially cover and cook to soften, 10 minutes. Add the stock, 2 cups water, the reserved ham and bacon, the sauerkraut and beans, and simmer until potatoes are cooked and soup flavor combines, 15 minutes more. Season with salt and pepper.
  • Cool completely and store for a make-ahead meal.
  • To serve, reheat over medium heat. Add the parsley just before serving and pass bread at the table.

KIELBASA AND SAUERKRAUT SHEET PAN DINNER



Kielbasa and Sauerkraut Sheet Pan Dinner image

Make a whole dinner on one sheet pan in a matter of minutes with this simple, satisfying recipe.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 6

3/4 pound (about 3 cups) fingerling potatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound smoked kielbasa, cut on the bias into eight 2-inch long pieces
1 cup prepared sauerkraut
1/4 teaspoon caraway seeds

Steps:

  • Preheat the oven to 450 degrees F and line a rimmed baking sheet with parchment paper. Turn up four edges of a large piece of foil to make a rectangular tray (about 12 by 5 inches) for the sauerkraut; set aside
  • On one side of the baking sheet, toss the potatoes with 1 tablespoon of the olive oil, and sprinkle with some salt and pepper; spread the potatoes into an even layer. Place the kielbasa on the other side of the baking sheet, leaving an empty place in the center for the foil tray. Brush the kielbasa with the remaining olive oil. Roast until the kielbasa begins to brown in spots and the potatoes are almost completely tender, about 15 minutes.
  • Toss the sauerkraut with the caraway seeds and spread into an even layer in the prepared foil baking tray. Place the foil tray in the center of the baking sheet. Roast until the potatoes are completely tender and browned, the sauerkraut is warmed through and the kielbasa is browned in spots, 15 minutes more. Divide sausage and vegetables between two plates and enjoy.

MARY BETH'S SAUERKRAUT BALLS



Mary Beth's Sauerkraut Balls image

Provided by Emeril Lagasse

Categories     appetizer

Time 1h50m

Yield about 4 dozen

Number Of Ingredients 12

1 pound Idaho potatoes, peeled, diced and cooked until tender
2 cups sauerkraut
1 cup small diced Bavarian ham
2 egg yolks
3/4 cup whole grain mustard
2 tablespoons chopped green onions
2 cups all-purpose flour
2 egg, beaten with 2 tablespoons milk
3 cups fine dried bread crumbs
Oil, for frying
1 1/2 cups sour cream
1 tablespoon finely chopped fresh parsley leaves

Steps:

  • Using a food ricer, rice the potatoes into a large mixing bowl. Add the sauerkraut, ham, egg yolks, 1/4 cup of mustard and chopped green onions. Mix well. Season with salt and pepper. Form the mixture into small balls, about a tablespoon each. Place on a parchment lined baking sheet. Place in the freezer and freeze for 30 minutes.
  • Preheat the fryer. Season the flour, egg wash, and bread crumbs, with salt and pepper. Roll each sauerkraut ball in the flour, coating completely. Dip each in the egg wash, letting the excess drip off. Finally roll each in the bread crumbs. Fry the sauerkraut balls in batches until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with salt.
  • In small mixing bowl, combine the remaining 1/2 cup of the mustard and sour cream. Season with salt and pepper. Mix well. Serve the sauerkraut balls on a large platter with the mustard dipping sauce. Garnish with parsley.

PAP'S PORK AND SAUERKRAUT



Pap's Pork and Sauerkraut image

"I learned how to make this dish from my grandfather Pap. When I was a kid, we ate it on New Year's Day, but now I make it all the time," says Michael.

Provided by Michael Symon : Food Network

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons unsalted butter
1 yellow onion, diced
1 head green cabbage, diced
Kosher salt
1 quart apple cider
1 12-ounce can or bottle IPA
1 tablespoon red pepper flakes
1 tablespoon coriander seeds
1 cup sauerkraut, pureed
1 ham hock
1/2 rack bone-in smoked pork loin (about 3 1/2 pounds)
2 pounds garlic sausage or kielbasa
1 bunch parsley leaves, roughly chopped or torn
1/4 cup hot mustard
Freshly cracked black pepper

Steps:

  • Melt the butter in a large Dutch oven over medium-high heat. Add the onion and cabbage, season with a large pinch of salt and cook until the vegetables begin to melt and break down, 10 to 12 minutes. Stir in the cider, beer, red pepper flakes, coriander, pureed sauerkraut and ham hock. Bring to a simmer and cook for 30 minutes to let the flavors meld.
  • Nestle the pork and sausage in the Dutch oven and continue to simmer for 45 minutes, until all of the meat is cooked through and tender. After 45 minutes, remove the ham hock, pork and sausage to a cutting board. Slice all of the meat and add it back into the pot. Mix in the parsley and mustard and additional salt and pepper, if needed.

THE ROOT CAFE SAUERKRAUT



The Root Cafe Sauerkraut image

Provided by Food Network

Time P28DT35m

Yield 3 to 4 quarts finished sauerkraut

Number Of Ingredients 3

1 large head cabbage (4 to 5 pounds)
Kosher salt, for seasoning
Whole caraway seeds, for seasoning

Steps:

  • Remove papery outer leaves of the cabbage, then cut head into quarters and remove core. Set each quarter on a flat side and slice thinly crosswise with a sharp chef's knife. To every 2 pounds 3 ounces of sliced cabbage, add 1 1/2 tablespoons salt and 1 1/2 teaspoons caraway in a 2-gallon glass or ceramic crock, then smash and stir with a wooden meat tenderizer (the goal is to break cell walls so that water will come out) and tamp down to get air out. Continue until all cabbage is chopped, seasoned and gently smashed. Mixture will produce its own brine from salting and smashing.
  • Brine should completely cover cabbage by about 1/2 inch; if not, add necessary amount of brine made of 1/3 cup salt to 1 gallon water. Place a plate down inside crock on top of cabbage; weigh down with a clear plastic bag or two filled with brine.
  • Put a breathable cloth on top that is big enough to cover the surface of the crock and tie gently with twine, tight enough to hold the cloth in place but loose enough to be slipped on and off. Check kraut daily, skimming any white mold from the top and making sure brine is high enough, adding more brine if necessary. (See Cook's Note.) After 1 week, begin tasting kraut for doneness. If more salt is needed, dissolve some in water and add to kraut.
  • Kraut should be ready after about 2 to 4 weeks, depending on temperature. When the kraut is ready, transfer kraut to containers, then pour or ladle brine over kraut to cover. Put lids on containers and store in the fridge. (Once the sauerkraut is stored in the fridge fermentation and flavor development will stop.)

QUICK SAUERKRAUT WITH GRILLED BRATS AND MUSTARD BAR



Quick Sauerkraut with Grilled Brats and Mustard Bar image

Provided by Valerie Bertinelli

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1/2 head green cabbage, cored and very thinly sliced
1 small shallot, thinly sliced
3/4 cup apple cider vinegar
2 tablespoons light brown sugar
Kosher salt
1 pound bratwursts (not precooked)
2 tablespoons unsalted butter
1/2 teaspoon caraway seeds
2 tablespoons chopped dill, optional
Assorted mustards for serving, such as whole grain, Dijon, honey mustard and brown

Steps:

  • Preheat a grill for direct and indirect cooking.
  • Toss the cabbage with the shallots, vinegar, brown sugar and 1 tablespoon salt in a large microwave-safe bowl. Cover the bowl with plastic wrap and microwave on high for 5 minutes. Stir well and let stand for 15 minutes.
  • Meanwhile, place the brats on the indirect heat portion of the grill and grill, turning occasionally, until the internal temperature reaches 160 degrees F, 15 to 18 minutes. Move the brats over to the direct side of the grill and cook, turning occasionally, until lightly browned on all sides, about 5 minutes.
  • While the brats finish grilling, melt the butter in a large skillet placed directly on the grill. Add the caraway seeds and cook, stirring, until fragrant, about 1 minute. Add the sauerkraut and stir until well coated. Stir in the dill if using.
  • Serve the bratwursts with the sauerkraut and assorted mustards on the side.

KIELBASA WITH SAUERKRAUT



Kielbasa with Sauerkraut image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 5

6 pounds kielbasa
3 cans beer
2 Granny Smith apples, sliced
3 pounds sauerkraut
Caraway seeds, optional

Steps:

  • Brown kielbasa on grill or in pan. Combine sauerkraut, kielbasa, apples and caraway seeds, if using, and enough beer to cover. Bring to a boil and reduce heat to simmer and let cook for 15 to 20 minutes or until cooked through. Serve with bread.

SAUERKRAUT



Sauerkraut image

Provided by Alton Brown

Categories     side-dish

Yield 12 cups

Number Of Ingredients 5

5 pounds green cabbage, shredded
3 tablespoons pickling salt
1 tablespoon juniper berries
2 teaspoons caraway seeds
1 quart water, in a sanitized glass jar

Steps:

  • In large mixing bowl, mix cabbage thoroughly with salt, juniper berries, and caraway seeds, using hands or tongs. If using your hands, make sure that they are very clean prior to mixing. Let stand for 10 minutes.
  • Pack cabbage mixture down into a large plastic food container. Top with a lid smaller than the opening of the container and place a glass jar filled with the quart of water on top of the lid. Place in cool area overnight (65 to 70 degrees F). In a day, the cabbage should have given up enough liquid to be completely submerged. The jar serves as a weight to keep the cabbage submerged and away from air.
  • Check cabbage every other day for approximately 2 weeks and skim the surface of scum, if necessary. Let stand for 4 weeks. Transfer to an airtight container and store in the refrigerator for up to 6 months.

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