Bavarian Kraut Salad Recipes

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.

BAVARIAN SAUERKRAUT

Steps:

• Heat bacon drippings in a large skillet over medium heat; cook and stir onion until soft and translucent, about 5 minutes.
• Place sauerkraut with juice into a large bowl and cover with water. Stir and use your hands to squeeze out as much of the water and juice as possible. Add squeezed sauerkraut to onion.
• Stir brown sugar, caraway seeds, chicken stock, and cooking sherry into the sauerkraut mixture. Reduce heat to low and simmer until almost all the liquid has evaporated, 30 to 40 minutes, stirring occasionally.

TRADITIONAL KRAUTSALAT (GERMAN COLESLAW /CABBAGE SALAD)

Steps:

• 1. Shred the cabbage and place in a heat proof bowl. 2. Combine vegetable stock (or water), vinegar, sugar and caraway seeds in a small saucepan and bring to boil. Remove from heat, stir to make sure the sugar has dissolved and pour over the cabbage. Allow 15 minutes of soaking time, occasionally turning the cabbage around using kitchen tongs. 3. Optional step. While the cabbage is soaking cut the bacon into thin strips and cook in pan over medium heat to render the fat, until crispy. Place over paper towel lined plate to absorb extra fat, 4. After 15 minutes transfer the cabbage from the bowl with the vinegar liquid to a serving bowl. Be sure to drain it and discard the vinegar liquid. Add the olive oil, season with salt and pepper to taste and toss. 5. Optional step. Sprinkle with a few extra caraway seeds, chopped parsley and bacon. Serve.

SAUERKRAUT SALAD

Steps:

• 1. Drain sauerkraut well. Bring sugar and vinegar to boil; add salt, pepper and celery seed. Pour over first 5 ingredients, mixed. Store in refrigerator 24 hours. Keeps a long while in the refrigerator.

BAVARIAN SAUERKRAUT SALAD

Steps:

• 1. Combine sugar, vinegar,and salt and pepper in a small saucepan. Heat on medium and bring just to a boil. Remove from heat and stir until sugar has dissolved. Add water and oil, mix to combine. Set aside to cool while preparing vegetables.
• 2. Prepare and combine all vegetable in a large bowl, pour cooled vinegar mixture over vegetables, stir to coat all the ingredients. cover and place in refrigerator overnight.

BAVARIAN SAUERKRAUT

Steps:

• Prepare: Drain the sauerkraut. Finely chop the onions and cut the bacon into small cubes. Peel and dice the apple.
• Heat the fat in a saucepan. Cook the onions and the bacon for about 3 minutes on medium-low heat. Add the apple and stir for another 3 minutes.
• Caramelize: Sprinkle the sugar on top, stir and let caramelize slightly for about 1-2 minutes.
• Simmer: Add sauerkraut, salt, pepper, caraway seeds, cider/white wine/ apple juice. Stir well, cover, and cook on low heat for about 30 minutes.
• Serve immediately or reheat.

BAVARIAN KRAUT SALAD

Steps:

• Mix kraut and vegetables in a 1 quart Corning Ware dish.
• Boil sugar and vinegar until syrupy. Pour onto kraut mixture while hot and stir.
• Let cool to room temperature. Then refrigerate for 24 hours before serving.

GERMAN SAUERKRAUT SALAD

Steps:

• Combine the sauerkraut, apples, onion and chives in a large bowl. Whisk together the oil, honey and salt. Pour over the salad and stir to combine. Add more salt as needed. Cover and refrigerate for at least one hour before serving. Can be served cold or at room temperature.