Cola Sauerkraut Recipes
COLA SAUERKRAUT
Make and share this Cola Sauerkraut recipe from Food.com.
Provided by BLUE ROSE
Categories Vegetable
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter in a large skillet or Dutch oven over medium heat. Saute onions in butter until translucent. Stir in the sauerkraut and cola.
- Cover, reduce heat to low, and simmer for 1 hour, adding up to 1/2 cup of water if necessary to prevent sticking. Remove cover and increase heat to medium for at least 15 minutes, or until most of the juice cooks down, and the sauerkraut glistens.
CHERRY COLA-CHOCOLATE-MAYONNAISE-SAUERKRAUT CAKE
Shortly after World War II, when Rosie the Riveter was exiled to her suburban kitchen, a conspiracy of processed-food suppliers unleashed a fusillade of bizarre concoctions -- like dumping tomato soup, sauerkraut and mayonnaise into cakes -- that masqueraded as fine cooking. Proceed, if you dare.
Provided by Rozanne Gold
Categories dessert
Time 1h30m
Yield 12 to 16 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease and flour 10-inch tube pan.
- In medium bowl, sift flour, cocoa, baking soda and baking powder.
- In large bowl with mixer on high speed, beat eggs, sugar and vanilla for 3 minutes. Reduce speed to low, and beat in mayonnaise.
- Add flour and cola alternately. Mix in drained sauerkraut.
- Pour into pan, and bake for 50 to 55 minutes. Cool.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 12 grams, Carbohydrate 42 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 297 milligrams, Sugar 26 grams, TransFat 0 grams
FRIED SAUERKRAUT
Make and share this Fried Sauerkraut recipe from Food.com.
Provided by mmlwjr
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Melt margarine in frying pan.
- Add drained sauerkraut.
- Sprinkle with salt and pepper.
- Saute until browned.
- Add the bacon or weiners.
Nutrition Facts : Calories 91.7, Fat 8.5, SaturatedFat 2.1, Cholesterol 4.1, Sodium 585.8, Carbohydrate 3.1, Fiber 2.1, Sugar 1.3, Protein 1.4
SLOW-COOKER SAUERKRAUT
The recipe was made by a special someone in my life. I was never a fan of sauerkraut until I tried this and fell in love. It's terrific as a side dish or on reuben sandwiches. -Karen Tringali, Minooka, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook bacon and onions over medium heat until bacon is crisp and onions are just tender, 5-7 minutes. Add vinegar and sugar to skillet; cook and stir 5 minutes. Add sauerkraut and caraway seeds to skillet; stir to combine. Transfer mixture to 4-qt. slow cooker. Cover and cook on low to allow flavors to blend, 1-2 hours.
Nutrition Facts : Calories 173 calories, Fat 9g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 675mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.
EASY HOMEMADE SAUERKRAUT
Sauerkraut has been a staple for hundreds of years. This is great on its own or as a topper for a variety of foods. Refrigerate or freeze sauerkraut once it is fermented.
Provided by Ellie
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT25m
Yield 24
Number Of Ingredients 5
Steps:
- Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.
- Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.
- Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).
Nutrition Facts : Calories 28 calories, Carbohydrate 6.5 g, Fat 0.1 g, Fiber 2.5 g, Protein 1.3 g, Sodium 677.8 mg, Sugar 3.4 g
HOMEMADE SAUERKRAUT
This is a comfort food that reminds me of visiting my grandparents. They always had kielbasa and sauerkraut among the holiday feasts. Kielbasa tastes best when it is sliced thickly and placed on the bottom of the pot before you begin cooking.
Provided by onenickol
Categories Side Dish Vegetables
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Combine water, 1/2 of the vinegar, and onion in a pot over high heat; add cabbage, sea salt, celery seed, onion powder, garlic powder, and black pepper. Pour the remaining vinegar over cabbage mixture. Cover pot and bring water to a boil; cook mixture for about 3 minutes.
- Stir cabbage mixture and return lid to pot; cook, stirring occasionally, until cabbage is tender and wilted, 10 to 15 minutes more.
Nutrition Facts : Calories 45 calories, Carbohydrate 10.2 g, Fat 0.2 g, Fiber 4 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 193.4 mg, Sugar 5.4 g
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