POLISH SAUERKRAUT AND CARROT SALAD
This is a tart and fresh salad, eaten in Poland during the winter months, when fresh vegetables used to be scarce and home cooks would mainly rely on fermented or tinned vegetables.
Provided by apfel
Categories Salad
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Place sauerkraut in a colander and squeeze out all excess liquid using your hands; chop well.
- Combine sauerkraut, onion, apple, and carrots in a large bowl and mix. Add oil and sugar and toss to combine. Season with caraway seeds, salt, and pepper. Refrigerate 30 minutes before serving.
Nutrition Facts : Calories 235.2 calories, Carbohydrate 27.1 g, Fat 14.4 g, Fiber 6.2 g, Protein 2.2 g, SaturatedFat 1.1 g, Sodium 989.9 mg, Sugar 18.3 g
POLISH BRAISED SAUERKRAUT
In this classic recipe, sauerkraut gets braised slowly, getting more tender by the minute. Goes brilliantly with pork dishes.
Provided by Kasia
Categories Polish Side Dishes
Time 1h30m
Number Of Ingredients 16
Steps:
- Drain the sauerkraut, keeping the juice (we won't use it here, but feel free to drink it - it's very healthy!). Have a taste - if the sauerkraut is extremely sour, it's worth giving it a rinse under running water first, then squeeze it out.
- Roughly chop the sauerkraut, so that the strings of fermented cabbage aren't too long.
- Move the sauerkraut into a deep frying pan/skillet.
- Pour in enough hot water to nearly cover the sauerkraut.
- Add in 2 tablespoons of butter (don't worry, it will melt on its own), 2 bay leaves, 1 tablespoon of cumin, 5 black peppercorns and 2-3 allspice berries.
- Cover with a lid and braise until soft. Sauerkraut will become soft after around 40 to 50 minutes of cooking. Monitor the process from time to time, making sure nothing boils over or sticks to the pan. Add more water if necessary.
- [optional step: apple] After 25 minutes of braising (somewhere around the half-way mark), add an apple. Peel one small sweet apple (weighing roughly 3.5 oz / 100 g before peeling) and chop it finely. You can also grate it instead (using the largest holes). Add the apple pieces into the sauerkraut and continue braising.
- [optional step: bacon] As the braising is nearing the end, let's fry the bacon: Chop the smoked bacon into cubes (or small pieces) and fry them up on a separate frying pan until lightly golden. Usually bacon renders enough of its own fat, so no additional cooking fat is required - but if your bacon is very lean, feel free to grease the pan with some oil.
- Add fried bacon into the braised kraut, fold it in.
- Add chopped onions into the same frying pan (same one we used for cooking bacon). Sauté them for a few minutes until they turn translucent.
- Add 1-2 tablespoons of flour into the onions, and stir them in (with a pan-friendly spoon or a spatula).
- Add in half a cup of water and stir continuously. Increase the heat and bring into a near-boil (keep on stirring!).
- Move the contents of the frying pan (onions + roux) into the braising sauerkraut. Stir everything together.
- Have a little taste. Does it need some more salt and pepper? If so, season it a bit more, I usually do. If it tastes a bit too acidic for your liking, add a pinch of sugar. Stir everything together and switch off the heat.
- [optional step] Chop fresh dill finely and fold it into the sauerkraut. Serve hot.
Nutrition Facts : Calories 208 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 11 grams fat, Fiber 4 grams fiber, Protein 7 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 414 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
POLISH SAUSAGE KRAUT SKILLET
This is a good one for people that don't care for sauerkraut a whole lot. It doesn't have a strong flavor of sauerkraut, it is very creamy and tasty.
Provided by Amy P.
Categories Meat and Poultry Recipes Pork Sausage
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Heat the butter in a large skillet with a lid over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the water, potatoes, carrots, beef bouillon granules, sugar, and caraway seeds; bring to a boil. Reduce the heat to a simmer, and cook until the potatoes and carrots are tender, stirring occasionally, about 15 minutes.
- Place the sauerkraut on top of the vegetables in a layer, and place the sausages onto the sauerkraut. Cover, and cook until the sausages are heated through, about 15 minutes.
- Whisk the flour into the sour cream in a bowl, and stir into the sauerkraut mixture. Bring to a simmer to thicken the sour cream, sprinkle with salt and pepper, and serve hot.
Nutrition Facts : Calories 447.1 calories, Carbohydrate 25.1 g, Cholesterol 77.2 mg, Fat 33 g, Fiber 4.3 g, Protein 13.5 g, SaturatedFat 14.6 g, Sodium 1639.7 mg, Sugar 5.8 g
SAUERKRAUT WITH POLISH SAUSAGE
This is our favorite sausage and sauerkraut dish ever. It's very filling and smells wonderful while it's cooking. From the Orbit Restaurant (Polish) in Chicago.
Provided by lazyme
Categories Pork
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300ºF.
- Place bacon, onion and carrot in heavy large ovenproof Dutch oven over medium-high heat.
- Saute until onion is tender but not brown, about 5 minutes.
- Squeeze as much liquid as possible from sauerkraut.
- Add sauerkraut to Dutch oven.
- Add wine, stock, caraway seeds and juniper berries.
- Bring to simmer.
- Cover tightly, place in oven and bake 1 hour.
- Add kielbasa to Dutch oven, pushing into sauerkraut.
- Cover and bake 1 hour.
- Season to taste with salt and pepper.
- (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently).
HOMEMADE SAUERKRAUT
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
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.
KAPUSTA (SAUERKRAUT)
This is a traditional Polish sauerkraut recipe that my late sister Elizabeth and I developed together. This recipe was submitted to WNED TV for their ethnic cookbook and it was published in 2002. It freezes well and is great with sausages, kielbasa, stuffed pork chops, hot dogs, or breaded pork or chicken cutlets. Serve with boiled small new potatoes with melted butter and dill, some good rye bread, and dill pickles. The kapusta can be cooked entirely on top of the stove over low heat, stirring frequently. You can top it with wieners, thick ham slices, or precooked sausages for last 30 minutes of baking. Or top it with kielbasa for last 30 minutes or so, or slice the kielbasa and bury it in the kapusta at the beginning of baking. Brown pork chops both sides, bury them in the kapusta and bake for 1-1/2 hours until meat is done. The yield given is an estimate.
Provided by foodtvfan
Categories Vegetable
Time 1h30m
Yield 10 cups, 10-14 serving(s)
Number Of Ingredients 12
Steps:
- Sauté bacon bits until almost crispy. Add butter and onions and cook for about 5 minutes until onions are lightly golden.
- Rinse sauerkraut in a strainer under gently running cold water and squeeze out thoroughly to remove excess water; add to the bacon and onion mixture.
- Add the peeled, grated potato (or the carrots or apple).
- Add chicken broth, brown sugar, bay leaves, and seasonings. Stir to mix thoroughly.
- Cook, uncovered, stirring frequently, until everything is heated thoroughly. Transfer to a roasting pan.
- Cover and bake in 300 degree Fahrenheit oven for 30 minutes up to 1 hour until kapusta is browned slightly.
- Stir occasionally and add water or chicken broth if necessary (push kapusta aside and check bottom of roasting pan for liquid).
POLISH SAUERKRAUT BREAD
Hearty, chewy slices of this light rye bread are terrific by themselves or with a favorite meal.
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 slices).
Number Of Ingredients 9
Steps:
- In a large bowl, combine 3 cups all-purpose flour, rye flour, sugar, salt and yeast. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in sauerkraut and enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves, about 9 in. long. Grease two baking sheets or 9x5-in. loaf pans and sprinkle with cornmeal. Place loaves in prepared pans. Cover and let rise in a warm place until doubled, about 45 minutes., Lightly brush tops of loaves with water. With a very sharp knife, make four to five diagonal slashes across the top of each loaf. Bake at 400° for 20 minutes. Reduce heat to 350°; bake 10-15 minutes longer or until lightly browned. Remove from pans to wire racks to cool.
Nutrition Facts :
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POLISH SAUERKRAUT BREAD - POLISH HOUSEWIFE
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5/5 (3)Category BreadCuisine PolishTotal Time 2 hrs 45 mins
- To a food processor, add 4 1/2 cups flour, rye flour, salt, sugar, yeast, and sauerkraut. Process until everything is well combined.
- Through the feed tube, slowly add the water, processing until the mass comes together in a ball.
- The original recipe has you adding additional flour 1 tablespoon at a time until the dough no longer sticks to the side of the food processor bowl. I loved how quickly this came together in my food processor, but I worried about damaging the motor, so I dumped my sticky dough on the counter with 1/4 cup of flour and kneaded it for about 5 minutes. It may be that I used less flour than the full 5 1/2 cups because my kraut was well squeezed.
- Generously grease a large bowl, add the dough to the bowl and turn it upside down, so you have greased the top of the dough. Cover and leave in a warm spot until doubled in size which should take about an hour.
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