Sauerkraut With Apple And Caraway Food

SAUERKRAUT AND APPLES

Steps:

• Melt butter in a large heavy pot over medium-high heat. Add bacon and cook, stirring often, until fat has started to render, about 5 minutes.
• Toss onion and apples in the fat and cook, stirring occasionally, until onions begin to soften, about 3 minutes. Stir in sauerkraut.
• Add beer and season with pepper and caraway seeds. Bring mixture to a boil, then cover the pot. Reduce heat so mixture is just simmering and cook for 45 minutes. Or transfer the covered pot to a 350-degree oven and bake for 1 hour. Stir and serve hot.

TRADITIONAL SAUERKRAUT WITH CARAWAY

Steps:

• Weigh the shredded cabbage (as cabbages vary in size and weight) to ensure the salt to cabbage ratio is correct. The amount of salt you use should come to about 1.5-2.5%, but no more than 3%, of the cabbage weight.
• In a large bowl, mix and massage the salt through the cabbage thoroughly, making sure to distribute the salt evenly.
• Let it sit to sweat a bit-maybe 10 minutes. This is simply to make the next step easier. This is a good time to get your vessel cleaned and to rest up for the next stage.
• With your pounder, pound quite energetically for about 5-10 minutes, until the cabbage is dripping with its own salty water when you pick up a handful. This part is important as you need this liquid-it's your brine.
• You can also use the dough hook of a stand mixer to do the pounding part, which can speed things up somewhat. Don't let it run for too long though, only a few minutes. Using a mixer is easy and great for people who are doing this a lot and in large batches, but it takes quite a bit of the emotional release and fun out of it.
• Next, mix in the caraway seeds (if using).
• Put the mixture into the jar, packing it down tightly as you go using the pounder. Push down well, particularly at the end to coax out any more brine. You need the brine to cover the cabbage.
• Don't pack the cabbage all the way to the top; leave some headroom at the top of the jar to allow for a bit of growth and movement and, of course, the weight. You don't want the liquid touching the top of the lid, as it will end up spewing out of your air-lock or up out of your lid.
• Cover with a cabbage leaf (the follower), the weight and then your chosen lid or system.
• Depending on your ferment, you can start trying it as soon as you'd like, but the less you fiddle with it in the first 2 weeks, the better. It is ready when you think it is delicious. With the right system and temperature, you can leave it to ferment for months before refrigeration.
• If you used a crock, you'll need to decant the kraut to smaller jars before you refrigerate, unless you have a walk-in cool room, or large cellar. (Lucky you.) It will keep in the fridge for 12 months or more. Use your senses.

PORK LOIN, APPLES, AND SAUERKRAUT

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.
• Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl; rub onto the top and bottom of the roast.
• Make an indentation in the center of the sauerkraut mixture and place the seasoned roast in the indentation. Pour the remaining apple cider around the roast.
• Bake in the preheated oven for 1 hour; baste roast with juices. Continue baking roast, basting every 30 minutes, until cooked through, 2 1/2 to 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

SAUERKRAUT AND APPLES

Steps:

• Preheat oven to 350 degrees F.
• Rinse sauerkraut and wring dry.
• Heat margarine in a large skillet; saute onion and garlic until onion is tender.
• Add kraut, cider, stock, apples, and juniper; season to taste with salt and pepper; bring to a boil.
• Transfer to casserole dish; cover with lid or foil and bake at 350 degrees F.
• for 35-40 minutes.

SAUSAGE WITH APPLE SAUERKRAUT

Steps:

• In a large skillet, saute onion in butter for 15 minutes or until lightly browned. , In a large bowl, toss apples with lemon juice. Add the apples, sauerkraut, apple juice, caraway and fennel to the onion. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, heat sausage according to package directions; cut into slices. Serve with sauerkraut.

POLISH KRAUT WITH APPLES

Steps:

• Place half the sauerkraut in an ungreased 1-1/2-qt. slow cooker. Top with sausage, apples, brown sugar, caraway seeds if desired, and pepper. Top with remaining sauerkraut. Pour apple juice over all., Cover and cook on low until apples are tender, 3-4 hours.

SAUERKRAUT WITH APPLE AND CARAWAY

Steps:

• In a large heavy saucepan combine the sauerkraut, the apples, the wine, the broth, the brown sugar, and the caraway seeds and simmer the mixture, covered, stirring occasionally, for 1 hour.
• The sauerkraut may be made 1 day in advance, kept covered and chilled, and reheated.

KIELBASA WITH APPLE CARAWAY SAUERKRAUT

Steps:

• Preheat oven to 425 degrees. In a large oven-proof skillet over medium heat, saute kielbasa until browned, about 4 minutes on each side. Remove kielbasa to a plate and keep warm. In the same pan, saute the onion and the apple for 1 minute. Drain and rinse the sauerkraut and add it to the apples and onion in the skillet. Add the chicken stock and caraway seeds to the pan and stir. Return the kielbasa to the skillet and cover. Put covered skillet in hot oven and cook for 15 to 20 minutes.

CARAWAY SAUERKRAUT

Steps:

• In a 5-qt. Dutch oven, cook bacon and onion for 8-19 minutes or until onion is golden brown. Stir in sauerkraut and caraway. Add water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally. Add potato. Cook for 20 minutes or until potato is tender.

SAUERKRAUT WITH CARAWAY

Steps:

• Put sauerkraut, beer, and caraway seeds into a small pot and cook over medium-low heat until bubbling hot.

MOTHER'S AUSTRIAN-STYLE WINE SAUERKRAUT

Steps:

• Chop peeled apple into roughly bite sized cubes; set aside.
• Chop onion; set aside.
• Measure out butter or margarine, sugar, caraway seed and wine and have ready in separate containers to add at appropriate time.
• In large, deep skillet, melt butter over medium heat. When heated add caraway seed and onion. Sauté three to four minutes until onion starts to get translucent.
• Add apple cubes in with onion and butter and caraway. Cover frying pan and with heat between medium and high, let the apple and onion caramelize for about five minutes or however long it takes to see the onion and apple start to brown. The heat will also bring out the flavor of the caraway seed.
• When onion and apple have become soft and starting to brown, add sugar and mix onion and apple and sugar until they are evenly
• mixed. Let sauté another minute to get the sugar into the other ingredients.
• Add the sauerkraut and with cooking tongs and a spoon, gently toss sauerkraut in the butter, fruit and onions and caraway seed mixture until it is evenly distributed and coated.
• Deglaze with white wine and again stir around until it is all mixed.
• Cover the skillet, reduce to simmer and let the sauerkraut steam for another 10-15 minutes on simmer, letting the flavors thoroughly blend.
• Adjust for balance between sweet and sour. If too sweet, add a bit of sauerkraut juice and stir it inches If too sour, add a bit more sugar to a ½ cup of hot water and dissolve, mixing that into kraut.
• Cover and let sauerkraut simmer a few minutes more to let it blend.
• **Note: if you want you can fry bacon in small strips until crisp. Retain 3;8 cup of bacon fat and use instead of margarine (as per recipe above). You can then cook the sauerkraut, onion, apples and caraway seed in bacon fat then follow the other steps of the recipe same as above.
• Crumble the bacon into the sauerkraut at the last minute before serving and toss.

SAUERKRAUT WITH APPLE AND CARAWAY

Steps:

• In a large heavy saucepan combine the sauerkraut, the apples, peeled and chopped, the wine, the broth, the brown sugar, and the caraway seeds and simmer the mixture, covered, stirring occasionally, for 1 hour. The sauerkraut may be made 1 day in advance, kept covered and chilled, and reheated.

SAUERKRAUT WITH BACON, POTATO AND CARAWAY

Steps:

• Saute bacon until crisp.
• remove bacon to drain, reserving fat in pan.
• saute onion in bacon fat until browned.
• add sauerkraut and saute for 5 minutes; add potato, chicken stock, reserved bacon, black pepper and caraway.
• Bring to a boil and simmer on lowest heat for 20 minutes- stirring frequently, then cover and simmer for an additional 30 minutes- stirring every 10 minutes.