Chris Sauerkraut Recipes

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CHRIS' KRAUT



Chris' Kraut image

A great Polish side dish that goes well with any meat or poultry. Especially good with pork roast.

Provided by ANITA G.

Categories     Side Dish     Vegetables

Time 30m

Yield 5

Number Of Ingredients 4

½ pound bacon
1 (16 ounce) can sauerkraut, drained and rinsed
½ cup white sugar
salt and pepper to taste

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
  • In a medium saucepan heat sauerkraut with a little water over medium heat. Stir in crumbled bacon, sugar and 3 to 4 tablespoons of bacon drippings. Cook for 20 minutes, or until heated through. Season with salt and pepper to taste.

Nutrition Facts : Calories 302.4 calories, Carbohydrate 24.1 g, Cholesterol 30.9 mg, Fat 20.6 g, Fiber 2.4 g, Protein 6.1 g, SaturatedFat 6.8 g, Sodium 970.4 mg, Sugar 21.4 g

30 WAYS TO USE SAUERKRAUT



30 Ways to Use Sauerkraut image

These sauerkraut recipes are easy, healthy, and delicious! From soup to casserole to sandwiches, these dishes are guaranteed to please.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 30

Sauerkraut Soup
Sauerkraut Casserole
German Meatballs with Sauerkraut
Bratwurst and Sauerkraut
Reuben Sandwich
Reuben Meatballs
10-Minute Sausage and Sauerkraut Skillet
Vegan Cabbage Rolls with Sauerkraut
Sauerkraut Stew
Potato and Sauerkraut Latkes
Sauerkraut Chocolate Cake
Best Ever Pork Roast with Sauerkraut
Reuben Casserole
Sauerkraut Pizza
Hot German Potato Salad
Hot Dogs and Sauerkraut
Sauerkraut Strudel
Slow Cooker Corned Beef and Sauerkraut
Sauerkraut Salad
Chicken and Red Cabbage Sauerkraut Tacos
Pork and Sauerkraut Bake
Hot Reuben Dip
Polish Sauerkraut Bread
Slovak Christmas Eve Mushroom Soup
Polish Sauerkraut Pierogi
German Sauerkraut Beef Goulash
Sauerkraut Frittata
Corned Beef and Sauerkraut Quiche
Dijon Shrimp Over Sauerkraut
Grandma's Kielbasa and Sauerkraut

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a sauerkraut recipe in 30 minutes or less!

Nutrition Facts :

HOMEMADE SAUERKRAUT



Homemade Sauerkraut image

You only need two ingredients (and a little patience) to make fresh, zippy homemade sauerkraut at home. Put down that jar and get those brats ready! -Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Time 45m

Yield 40 servings (about 10 cups).

Number Of Ingredients 3

6 pounds cabbage (about 2 heads)
3 tablespoons canning salt
Optional: 2 peeled and thinly sliced Granny Smith apples, 2 thinly sliced sweet onions, 2 teaspoons caraway seeds and 1 teaspoon ground coriander

Steps:

  • Quarter cabbages and remove cores; slice 1/8 in. thick. In an extra-large bowl, combine salt and cabbage. With clean hands, squeeze cabbage until it wilts and releases liquid, about 10 minutes. If desired, add optional ingredients., Firmly pack cabbage mixture into 4-quart fermenting crock or large glass container, removing as many air bubbles as possible. If cabbage mixture is not covered by 1-2 inches of liquid, make enough brine to cover by 1-2 inches. To make brine, combine 4-1/2 teaspoons canning salt per 1 quart of water in a saucepan; bring to a boil until salt is dissolved. Cool brine before adding to crock., Place crock weight over cabbage; the weight should be submerged in the brine. Or, place an inverted dinner plate or glass pie plate over cabbage. The plate should be slightly smaller than the container opening, but large enough to cover most of the shredded cabbage mixture. Weigh down the plate with 2 or 3 sealed quart jars filled with water. If using a glass container with a lid, cover the opening loosely so any gas produced by the fermenting cabbage can escape. Alternately, you can cover the opening with a clean, heavy towel. If using a crock, seal according to manufacturer's instructions. , Store crock, undisturbed, at 70°-75° for 3-4 weeks (bubbles will form and aroma will change). Cabbage must be kept submerged below surface of the fermenting liquid throughout fermentation. Check crock 2-3 times each week; skim and remove any scum that may form on top of liquid. Fermentation is complete when bubbling stops. Transfer to individual containers. Cover and store in the refrigerator for up to 3 months.

Nutrition Facts : Calories 11 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 344mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

TENDER SPARERIBS & SAUERKRAUT



Tender Spareribs & Sauerkraut image

My grandpa introduced me to sauerkraut and spareribs and told me how to make it. The brown sugar gives this a distinctively different taste than most sauerkraut and sparerib recipes.

Provided by Chris R.

Categories     Pork

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (20 ounce) jar sauerkraut, well drained
4 lbs spareribs (I prefer boneless, country-style)
1/4 cup firmly packed brown sugar (more if desired)
1/4 onion, finely chopped
salt
pepper

Steps:

  • Season the spareribs with salt and pepper.
  • Place on a broiler and broil in oven, turning once, until brown on all sides.
  • Spread the sauerkraut over the bottom of a 9"x13" pan.
  • Sprinkle onions over sauerkraut.
  • Sprinkle brown sugar over this.
  • Lay the spareribs over the top.
  • Cover with foil and bake at 350 degrees for one hour.

Nutrition Facts : Calories 1882.8, Fat 137.6, SaturatedFat 50.5, Cholesterol 548.5, Sodium 1412.7, Carbohydrate 20.5, Fiber 3.8, Sugar 16.2, Protein 133.2

CHRIS SCHLESINGER'S PULLED PORK



Chris Schlesinger's Pulled Pork image

Mr. Schlesinger is the chef and an owner of the East Coast Grill in Cambridge, Mass., which he opened in 1985. He is also the author, with John Willoughby, of six cookbooks that relate somehow to the pleasures of fire. This is an adaptation of his recipe that calls for slowly cooking the pork over coals for almost 14 hours, but that's largely unattended, and your patience will be rewarded.

Provided by Sam Sifton

Categories     dinner, barbecues, main course

Time 14h

Yield 10 to 12 servings

Number Of Ingredients 11

4 tablespoons paprika
4 tablespoons brown sugar
2 tablespoons kosher salt
2 tablespoons cracked black pepper
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons dry mustard
2 tablespoons ground coriander
1 tablespoon cayenne pepper
1 pork butt, 5 to 6 pounds
Barbecue sauce (see recipe)

Steps:

  • In a grill with a cover, build a small fire to one side, making sure all the wood or charcoal becomes engulfed in flame. (This dish should not be attempted on a gas grill.)
  • Mix dry ingredients together in bowl, using a fork to break down hunks of brown sugar. Apply this rub to pork butt with your hands, covering meat entirely.
  • When flames begin to die down, leaving flickering coals, place meat on grill on the side without fire. Do not let flames touch meat at any time.
  • Cover grill, vent slightly and cook, checking fire every 30 minutes or so, and adding a bit more fuel as necessary, for about 14 hours, until meat is soft to the touch.
  • Remove meat from grill with tongs, let rest 10 minutes, and pull meat apart with tongs. Serve on hamburger buns, drizzled with sauce.

Nutrition Facts : @context http, Calories 331, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 21 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 7 grams, Sodium 509 milligrams, Sugar 3 grams, TransFat 0 grams

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