Warm Krautsalat Food

GERMAN RED CABBAGE SALAD (ROTKRAUTSALAT)

Steps:

• Fry bacon in medium-size fry pan until crisp.
• Remove and set aside.
• Add sugar, vinegar, and wine to bacon fat.
• Stir and cook until sugar is dissolved.
• Pour this hot mixture over the cabbage.
• Toss with vegetable oil, salt, pepper, and caraway seeds.
• Sprinkle crumbled bacon over mixture.
• Serve at room temperature.

CRUNCHY KRAUT SALAD

Steps:

• In a large serving bowl, combine the sauerkraut, celery, green pepper and onion; set aside. In a small saucepan, bring sugar and vinegar to a boil; cook and stir for 1 minute or until sugar is dissolved. Remove from the heat; cool slightly. Pour over sauerkraut mixture; sprinkle with celery seed. Toss to coat. Refrigerate for at least 1 hour. Serve with a slotted spoon.

WARM KRAUTSALAT

Steps:

• The cabbage into quarters and rub on a small grater. grate as for cole slaw using large grate side.
• chop onion completely in pinky nail size pieces.
• in large sauce pot warm oil. vinegar and sugar. toss in cabbage and onion add lemon juice and salt and pepper. cook for 10 min on med heat
• till cabbage is tender. remove from heat serve warm.

SAUERKRAUT SALAD

Steps:

• In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.
• In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat.
• Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.