Fried Sauerkraut Recipes

FRIED SAUERKRAUT

Steps:

• Melt margarine in frying pan.
• Add drained sauerkraut.
• Sprinkle with salt and pepper.
• Saute until browned.
• Add the bacon or weiners.

FRIED SAUERKRAUT

Steps:

• Rinse sweet potatoes, peel and slice on a mandoline into long, very thin strips.
• Peel onions, halve and slice into strips.
• Drain sauerkraut in a colander. Toast almonds in a small dry pan until golden brown and let cool.
• Coat a large skillet or wok with oil, add onion strips and fry briefly.
• Add sweet potato and cook over low heat for 5 minutes, turning frequently. Gradually pour in vegetable broth.
• Add sauerkraut and raisins to the vegetables. Cook, turning occasionally, over low heat for 15 minutes.
• Meanwhile, rinse parsley, shake dry and pluck leaves. Put some aside and finely chop the rest.
• In a small bowl, combine quark with chopped parsley, then season with salt and cayenne pepper.
• Season sauerkraut with salt, cayenne pepper and a few drops of sweetener. Sprinkle with slivered almonds, garnish with remaining parsley and serve with parsley sauce.

PORK CHOPS AND SAUERKRAUT

Steps:

• Heat oil in a large skillet over medium heat. Brown chops on all sides and remove from pan.
• Add the garlic, onion, sauerkraut, caraway seed, apple juice, and salt and pepper to taste to the hot skillet. Saute for 3 to 4 minutes. Lay browned pork chops on top of sauerkraut mixture, cover, reduce heat to low and cook for 20 minutes, stirring occasionally.

FRIED SAUERKRAUT CAKES WITH KIELBASA

Steps:

• Preheat oven to 250°F.
• Pat sauerkraut dry between paper towels to remove as much moisture as possible, then transfer to a bowl and stir in eggs, flour, scallion greens, salt, and pepper until combined.
• Heat 1/4 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Fill a 1/4-cup measure three-fourths full with sauerkraut mixture, then turn out into oil, using a fork to release, and flatten to 3 1/2 inches in diameter with fork. Form 2 more cakes in skillet, then fry, turning over once, until golden, about 4 minutes total. Transfer cakes with a slotted spatula to paper towels to drain. Keep cakes warm on a rack set in a shallow baking pan in oven. Fry more cakes in same manner with remaining mixture.
• Brown kielbasa in 2 batches in oil remaining in skillet over moderate heat, turning, 2 minutes per batch, then transfer to paper towels to drain. Serve cakes topped with kielbasa.

FRIED SAUERKRAUT CAKES WITH KIELBASA

Steps:

• For Sauerkraut Cakes:.
• Preheat oven to 250 degrees Fahrenheit.
• Pat sauerkraut dry between paper towels to remove as much moisture as possible.
• Transfer well drained sauerkraut into a bowl and stir in eggs, flour, onions, salt and pepper; stir until combined.
• Heat 1/2 inch of oil in a 12 inch heavy skillet over medium-high heat until hot but not smoking.
• Fill a 1/4 cup measure 3/4 full with the sauerkraut mixture.
• Turn out into hot oil using a fork.
• Release and flatten to 3-1/2 inch diameter with the fork.
• Form 2 more cakes in the skillet the same way; then fry, turning over once, until golden (about 4 minutes).
• Transfer the cakes with a slotted spatula to a paper towel to drain; transfer to a baking sheet once drained.
• To keep warm, place cakes in the pre-heated oven in a shallow baking pan.
• Fry more cakes in the same manner with remaining ingredients.
• For Kielbasa:.
• Brown keilbasa in 2 batches in oil remaining in skillet over medium heat and turn occasionally until browned.
• Transfer to paper towel to drain; serve with sauerkraut cakes and noodles or mashed potatoes.

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.