Wine Sauerkraut Food

UNCLE BILL'S SAUERKRAUT WITH WINE

Uncle Bill's Sauerkraut With Wine image

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

Ingredients

4 medium green cabbage, about 2 1/2 pounds each
8 tablespoons coarse pickling salt
3 large sweet red peppers, seeded and sliced, about 1/4 inch thick
4 cups cold water
2 cups dry white wine

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

WINE SAUERKRAUT

Wine Sauerkraut image

This is a mild variation of Sauerkraut, Fresh sauerkraut can be used. Follow the directions but simmer for an hour. This a Betty Crocker recipe

Provided by robbin.oakley

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 3

Ingredients

2 tablespoons margarine or 2 tablespoons butter
2 (16 ounce) cans sauerkraut, drained
1 1/3 cups dry white wine

Steps:

Melt margarine or butter in a 10-inch skillet over low heat; add sauerkraut.
Cover and cook, stirring occasionally, 30 minutes; add wine. Heat to boiling; reduce heat.
Cover and simmer until liquid is absorbed, about 45 minutes.

Nutrition Facts : Calories 107.4, Fat 4, SaturatedFat 0.7, Sodium 1098.2, Carbohydrate 8.2, Fiber 4, Sugar 3.3, Protein 1.5

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Source of beneficial nutrients. Sauerkraut is a good source of fibre as well as vitamins and minerals and being a fermented food it promotes the growth of beneficial probiotics which are important for digestive health.
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