Homemade Sauerkraut With Cranberries Recipes

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CRAN-APPLE SAUERKRAUT



Cran-Apple Sauerkraut image

Linda Riederer of Hamburg, New York shares this change-of-pace autumn side dish. "It's delicious with pork, and the cranberries add a lovely dash of color," she notes.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 6

1 can (8 ounces) sauerkraut, rinsed and squeezed dry
2 tablespoons chopped onion
2 teaspoons canola oil
1/2 cup chopped peeled tart apple
1/4 cup dried cranberries
1/4 cup chicken broth, divided

Steps:

  • In a large nonstick skillet, saute the sauerkraut and onion in oil for 3-4 minutes or until sauerkraut is lightly browned. Stir in the apple, cranberries and 2 tablespoons broth. Cover and cook over low heat for 4-5 minutes, stirring occasionally. , Stir in the remaining broth; cover and cook 3-4 minutes longer or until heated through, stirring occasionally.

Nutrition Facts : Calories 130 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 866mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges

SAUERKRAUT RUSSIAN-STYLE



Sauerkraut Russian-Style image

This is how sauerkraut is made in our home in Russia. It only takes 5 days and keeps well in the refrigerator. Serve it with some mild-tasting oil and chopped onion. Sometimes cranberries and caraway seeds are added for additional flavor.

Provided by Anonymous

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P5DT20m

Yield 16

Number Of Ingredients 5

2 pounds shredded cabbage
2 carrots, grated
2 tablespoons kosher salt
1 (1 liter) bottle spring water
3 tablespoons white sugar

Steps:

  • Mix cabbage and carrots in a large ceramic or glass jar at least 1 gallon in volume.
  • Stir salt into spring water in a large bowl until dissolved; pour over cabbage mixture which should be completely submerged. Use an inverted small saucer to keep pressure on cabbage to keep it submerged in the liquid.
  • Cover container with a clean kitchen towel. Poking holes through the cabbage mixture to the bottom of the container with the handle of a wooden spoon to help gas escape once a day, keep on counter at room temperature for 3 days.
  • Pour a small amount of the liquid from the container into a small bowl; stir sugar into the liquid until dissolved. Return the liquid to the container.
  • Cover container, again assuring the vegetables are submerged in liquid. Keep on counter for 2 days more, again poking holes into the mixture to help trapped gasses escape daily.
  • Transfer vegetables and liquid to jars, seal, and refrigerate between uses.

Nutrition Facts : Calories 26.9 calories, Carbohydrate 6.5 g, Fat 0.1 g, Fiber 1.7 g, Protein 0.8 g, Sodium 738.3 mg, Sugar 4.6 g

EASY HOMEMADE SAUERKRAUT



Easy Homemade Sauerkraut image

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

5 pounds cabbage, thinly sliced
1 onion, thinly sliced
3 tablespoons sea salt
3 cloves garlic, minced, or more to taste
water to cover

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



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.

HOMEMADE SAUERKRAUT WITH CRANBERRIES!



Homemade Sauerkraut With Cranberries! image

I bet you bought sauerkraut in the closest supermarket to make hot dogs. It is sour...mmm, very sour, with lots of liquid in a bag...generally sauerkraut sold in stores aren't to my taste, I guess you noticed it. And maybe there's nothing wrong with, just I love sauerkraut with cranberries and onion and sunflower/or olive oil. It's the best winter dish for the family. It's great for Christmas too. It is light and goes great with meats and mashed potatoes or fish. All in all you'll love it at first bite because this is the best one you will ever eat!

Provided by helenscooking

Categories     Vegetable

Time P3DT10m

Yield 1 plate, 4 serving(s)

Number Of Ingredients 8

3 lbs cabbage, shredded (it is one big white cabbage, normallyà )
1 cup of shredded carrot (normally it is one big carrot)
1/2 teaspoon bay leaf, grinded
10 -15 black peppercorns
33 7/8 ounces water
2 tablespoons salt
1 1/2 tablespoons sugar
1 cup cranberries

Steps:

  • Now you have to understand that pickling cabbage takes time, BUT! it comes out very delicious. A family of two will eat 1.5 lbs of cabbage in 3-4 days during family dinners.
  • I normally cook 1.5 lbs to 10lb. depending on the occasion that and mood.
  • Pickling cabbage by this recipe takes 3-4 days. In my house it takes 3 days, in you house it may be ready sooner or slower, everything depends on the place and the temperature in your house. The cabbage has to "sit"in the dark and warm place and you have to choose a container for pickling that will keep the cabbage pressed and warm during the process of pickling.
  • Shred the cabbage and the carrots. (carrots should be previously peeled and washed). Squeeze and mix carrots and cabbage, Put in a pickling container.
  • Prepare the pickling mixture: preheat the water, when it starts boiling add: salt, sugar and bay leaves. Wait until it will start boiling again and turn the gas off. Cool the mixture and pour it into container with cabbage.
  • Take the peppercorns and put it inside the cabbage as many as you wish. Press the cabbage and put into a dark warm place. (I put it on my fridge under a wok frying pan).
  • Stir every days so that the juices would spred evenly.
  • On day 3 or 4 check for readiness. The cabbage should have slight foam on top. Not a lot.
  • If the cabbage is ready, take the handful of it squeeze and put in another clean container. When you put all the cabbage into a new container, put washed cranberries on top and cover with lid.
  • Serving: To serve the homemade sauerkraut just finely chop the onion, take from your container as much cabbage as you need. add salt and pepper and 1 tablespoon of olive oil and mix everything very well.
  • Serve with mashed potatoes and with a bird.
  • Enjoy!
  • P.S. you can cook soup or bake a pie with this sauerkraut, as well as make a lot of salads. Just let me show you in my next posts.

Nutrition Facts : Calories 129, Fat 0.5, SaturatedFat 0.1, Sodium 3579.5, Carbohydrate 30.8, Fiber 10.7, Sugar 18.2, Protein 4.8

HOMEMADE SAUERKRAUT WITH CRANBERRIES!



HOMEMADE SAUERKRAUT WITH CRANBERRIES! image

Categories     Salad     Vegetable

Yield 4 plates

Number Of Ingredients 8

3 lb of cabbage shredded (it is one big white cabbage, normally )
1 cup of shredded carrots (normally it is one big carrot)
1/2 teaspoon of bay leaves grinded
10-15 black peppercorns
1 liter or 33.81 fluid ounces of water
2 tablespoons of salt
1.5 tablespoons of sugar
1 cup of cranberries

Steps:

  • Now you have to understand that pickling cabbage takes time, BUT! it comes out very delicious. A family of two will eat 1.5 lbs of cabbage in 3-4 days during family dinners. I normally cook 1.5 lbs to 10lb. depending on t he occasion that and mood. Pickling cabbage by this recipe takes 3-4 days. In my house it takes 3 days , in you house it may be ready sooner or slower, everything depends on the place and the temperature in your house. The cabbage has to "sit"in the dark and warm place and you have to choose a container for pickling that will keep the cabbage pressed and warm during the process of pickling. Step 1. Shred the cabbage and the carrots. (carots should be previously peeled and washed). Squeeze and mix carrots and cabbage, Put in a pickling container. Step 2.Prepare the pickling mixture: preheat the water, when it starts boiling add: salt, sugar and bay leaves. Wait until it will start boiling again and turn the gas off. Cool the mixture and pour it into container with cabbage. Step 3. Take the peppercorns and put it inside the cabbage as many as you wish. Press the cabbage and put into a dark warm place. (I put it on my fridge under a wok frying pan) Step 4: Stir every days so that the juices would spred evenly. Step 5. On day 3 or 4 check for readiness. The cabbage should have slight foam on top. Not a lot. If the cabbage is ready, take the handful of it squeeze and put in another clean container. When you put all the cabbage into a new container, put washed cranberries on top and coverwith lid. Serving: To serve the homemade sauerkraut just finely chop the onion, take from your container as much cabbage as you need. add salt and pepper and 1 tablespoon of olive oil and mix everything very well. Serve with mashed potatoes and with a bird. Enjoy! P.S. you can cook soup or bake a pie with this sauerkraut, as well as make a lot of salads. Just let me show you in my next posts. Helen. http://helenscooking,info

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