WEINKRAUT
Make and share this Weinkraut recipe from Food.com.
Provided by Cynna
Categories German
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Drain kraut slightly.
- Cook onion in butter or drippings until transparent.
- Add sauerkraut and stir; cook slowly.
- Wash, peel, and core apples; dice fruit and add to sauerkraut.
- Add wine and enough stock or bouillon to cover.
- Cook slowly, uncovered, for 30 minutes.
- Add sugar and celery seeds; cover and finish cooking in moderate 325° oven 30 minutes longer.
Nutrition Facts : Calories 133.1, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 722.6, Carbohydrate 13.5, Fiber 3.6, Sugar 8.1, Protein 1.4
SAUERKRAUT WITH APPLES
Provided by Ian Knauer
Categories Side Christmas Thanksgiving Vegetarian Quick & Easy Dinner Apple White Wine Cabbage Christmas Eve Simmer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Cook onion in butter in a 4-to 5-quart heavy pot over medium-high heat, stirring occasionally, until golden, about 6 minutes. Stir in sauerkraut, apples, and wine and bring to a simmer.
- Cover pot and reduce heat, then simmer, stirring occasionally, until sauerkraut is very tender, about 2 hours.
- Stir in 1 tablespoon brown sugar and 1/2 teaspoon each of salt and pepper. Add more brown sugar, salt, and pepper to taste.
- What to drink:
- Josmeyer Les Folastries Gewürztraminer '05
POLISH KRAUT WITH APPLES
The combination of apples, sauerkraut and smoked sausage gives this hearty dinner an Old World flavor. I enjoy making it because it's so easy to make. —Caren Markee, Cary, Illinois
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 2 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 522 calories, Fat 30g fat (10g saturated fat), Cholesterol 81mg cholesterol, Sodium 1440mg sodium, Carbohydrate 49g carbohydrate (41g sugars, Fiber 3g fiber), Protein 15g protein.
SAUERKRAUT WITH APPLE AND CARAWAY
Make and share this Sauerkraut With Apple and Caraway recipe from Food.com.
Provided by lazyme
Categories Apple
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 82.8, Fat 0.4, SaturatedFat 0.1, Sodium 849.1, Carbohydrate 15.4, Fiber 3.7, Sugar 10.9, Protein 1.8
WEINKRAUT (SAUERKRAUT WITH WINE AND APPLES)
Posted for World Tour 2006, this is a comforting sort of a side dish; goes great with any pork dish of course. You can use either a sweet or a dry wine in this depending on what sort of flavor you are looking for.
Provided by JanetB-KY
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Drain sauerkraut slightly.
- Cook onion in butter or drippings until transparent and very lightly browned;
- Add sauerkraut and stir; cook slowly.
- Wash, peel, and core apples (I usually leave the peel on one of them for color); dice fruit and add to sauerkraut.
- Add wine and enough stock or bouillon to cover. Cook slowly on the medium heat, uncovered, for 30 minutes.
- Add sugar, caraway if using and celery seeds; cover and finish cooking in moderate 325° oven 30 minutes longer until most of the liquid has cooked off but it is not dried out.
Nutrition Facts : Calories 141.6, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 723.4, Carbohydrate 15.7, Fiber 3.7, Sugar 9.8, Protein 1.5
BAVARIAN SAUERKRAUT - WINE KRAUT
This recipe has to be the best tasting sauerkraut I've ever had. Traditionally, my family serves Pork and Sauerkraut every New Years Day for luck in the coming year. I love cabbage as a general rule and like most sauerkraut recipes, but they can be quite "sour" depending on how it is prepared. Sadly I don't remember who gave me this recipe and who deserves the credit (sorry), since it was pulled from a collection of hand written recipes I've kept for years. However, I made it as a side dish for this New Years Day dinner and it was a complete "hit"!! This is certainly not your typical "sour" sauerkraut recipe. Enjoy!
Provided by mysophie
Categories Vegetable
Time 45m
Yield 1/2 cup, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, heat the bacon drippings and saute the onion until soft (medium heat works well). Place sauerkraut (with juices) in a large bowl. Cover completely with water. Hand stir to mix water throughout the sauerkraut. Collect sauerkraut by handfuls and squeeze out "most" of the liquid and add the sauerkraut (one handful at a time) to the skillet. Then add the caraway seeds, sugar, chicken stock and sherry and combine thoroughly. Heat to a slow boil and then reduce the heat and simmer until just about all the liquid is evaporated. I cooked at very low heat, for about 30-40 minutes. Also make sure you stir occassionally to incorporate all of the ingredients. Serve immediately.
- Fantastic on hot dogs, and perfect used as a side dish with Roast Pork Shoulder and Mashed Potatoes.
Nutrition Facts : Calories 159.2, Fat 2.7, SaturatedFat 1, Cholesterol 2.6, Sodium 1038.8, Carbohydrate 15, Fiber 4.3, Sugar 7.2, Protein 2.3
RIESLING-BRAISED SAUERKRAUT AND APPLES
Provided by Kay Rentschler
Categories Fruit Vegetable Side Braise Apple Bacon White Wine Fall Oktoberfest Cabbage Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 side-dish servings
Number Of Ingredients 16
Steps:
- Cover sauerkraut with cold water by 1 inch in a large bowl and soak 5 minutes, then drain in a colander. Repeat soaking and draining once more, pressing on sauerkraut.
- Preheat oven to 325°F.
- Peel and core apples and cut into 1/4-inch-thick slices.
- Cook shallot and onion in butter in a 4- to 5-quart pot over moderate heat, stirring, until softened, 8 to 10 minutes. Add apples, bacon, wine, broth, thyme, juniper berries, and bay leaf and bring to a simmer, then stir in sauerkraut. Cover pot with foil, then lid, and braise in middle of oven until tender, 1 to 1 1/2 hours. Discard bay leaf.
- Meanwhile, simmer cream and schnapps in a 2-quart saucepan until reduced to about 1 cup, about 40 minutes.
- Add cream mixture, salt, and pepper to sauerkraut and stir well.
- Available at many supermarkets and Penzeys Spices (800-741-7787).
SAUERKRAUT AND APPLES
In the Chesapeake, seafood often finds its way onto the Thanksgiving menu. But in Baltimore, which has a strong eastern European and German immigrant history, the holiday table demands something else. "The absence of sauerkraut when turkey is present, Thanksgiving included, is unthinkable, comparable to potatoes without gravy or crisp French fries without ketchup," wrote John Shields, the chef and owner of Gertrude's restaurant in Baltimore, in his cookbook "Chesapeake Bay Cooking." (Sauerkraut is a mainstay well beyond Thanksgiving; Gertrude's hosts an annual Krautfest in January.) Traditionally, homemakers fermented the cabbage in earthenware crocks in their cellars, but these days the fresh stuff is available to buy. On Thanksgiving, it's often simply served as a side, or incorporated into dishes like this, in which the sauerkraut is braised in beer with bacon and apples.
Provided by Jennifer Steinhauer
Categories side dish
Time 55m
Yield 8 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 850 milligrams, Sugar 9 grams, TransFat 0 grams
BAKED SAUERKRAUT WITH APPLES
This German recipe is borrowed (with a tweak) from Recipes4us.co.uk. The original recipe calls for 120ml beef stock, but I wanted a vegetarian version. You could revert to the beef stock or replace my suggested vegetable stock with a small amount (say ½ teaspoon) of Marmite or Vegemite dissolved in 120ml of very hot water. Recipe posted for Zaar World Tour 2005.
Provided by Mrs B
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter in a large oven proof lidded casserole dish, add the onions and sauté until soft and transparent.
- Add the sauerkraut, mix well and cook, uncovered, over a low heat for 5 minutes.
- Add the apples to the sauerkraut mixture together with the wine and enough stock to cover; mix well then continue to cook over a low heat for 30 minutes; preheat the oven to 170C, 325F, gas mark 3 during this cooking time.
- Stir in the sugar and celery seeds then cover and transfer to the oven; bake for 30 minutes and serve hot.
Nutrition Facts : Calories 229, Fat 6.3, SaturatedFat 3.8, Cholesterol 15.3, Sodium 1205.1, Carbohydrate 28.2, Fiber 7.3, Sugar 17, Protein 2.3
UNCLE BILL'S SAUERKRAUT WITH WINE
I found that this sauerkraut is excellent to use in many dishes. The wine gives it a delicate flavor.
Provided by William Uncle Bill
Categories Vegetable
Time 1h20m
Yield 12 quart jars
Number Of Ingredients 5
Steps:
- Break away any bad outside leaves and discard.
- Rinse cabbage under cold running water.
- Cut cabbage heads into quarters.
- Do not use cores, discard them after shredding.
- Finely shred cabbage or slice with a good sharp knife.
- In a large crock, layer with 2 inches of shredded cabbage.
- Sprinkle with 2 tablespoons of pickling salt.
- Place sliced pieces of one red pepper over.
- Repeat layering until all cabbage, salt and red pepper are used up.
- There should be about 4 layers.
- Pour water over cabbage.
- Now pour the wine over cabbage.
- Place a large plate to cover most of the top surface of the cabbage.
- Place a 4 to 5 pound clean rock (cleaned and washed and soaked in white vinegar) on top of the plate as a weight.
- If liquid does not come to the surface, just add a bit more cold water (or wine if you prefer.) Cover top with several layers of cheesecloth and tie with a good string so the cloth does not fall off.
- Leave cabbage to ferment for 2 to 3 weeks in a warm area (70 F to 75 F) or until it starts to foam around the edges of the plate.
- Move the crock to a cooler area (about 60 F to 65 F) and continue to ferment for another 2 weeks.
- At this time, taste to see if the sauerkraut is curing.
- When it suits your taste, pack the sauerkraut and some liquid into 12 sterilized quart size jars leaving a 1/2" head space.
- Wipe jar rims clean.
- Prepare and place lids according to manufacturers instructions.
- Place screw lids on just finger tight.
- Process in boiling water in a canner for 25 minutes.
- Remove jars and allow to cool for 12 hours.
- Check to see if all jars are sealed.
- Lids should be concave (curved down).
- Re-process jars that are not sealed, but remember to change with new lids.
- Store in a cool, dark place.
Nutrition Facts : Calories 115.8, Fat 0.5, SaturatedFat 0.1, Sodium 4709.8, Carbohydrate 20.4, Fiber 7.8, Sugar 12.9, Protein 4.8
WARM SAUERKRAUT WITH BACON AND APPLES (KRAUTSAFAT MIT SPECK UND
Make and share this Warm Sauerkraut With Bacon and Apples (Krautsafat Mit Speck Und recipe from Food.com.
Provided by Boo Chef in West Te
Categories Pork
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon of the butter in a 12-inch skillet over medium-high heat. Add the onion, juniper berries, bay leaves, and 1/4 teaspoon salt and cook, stirring frequently, until onion is softened, 3 to 5 minutes. Stir in sauerkraut, apple, bacon, brown sugar, and broth, increase the heat to medium-high, and bring to a simmer. Reduce to medium-low and continue to simmer until the liquid is almost evaporated, about 20 minutes. Remove the bacon and bay leaves, stir in the remaining tablespoon of butter, and season with salt and pepper to taste.
Nutrition Facts : Calories 164.4, Fat 10.9, SaturatedFat 4.8, Cholesterol 19.8, Sodium 1141.4, Carbohydrate 14, Fiber 4.5, Sugar 7.9, Protein 4.6
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