EASY SAUERKRAUT RECIPE
My grandmother's easy sauerkraut recipe requires just 3 ingredients and 15 minutes!
Provided by Blair Lonergan
Categories Side Dish
Time 15m
Number Of Ingredients 4
Steps:
- Heat a large pot over medium-high heat. Cook bacon until crispy (about 5-10 minutes).
- Drain off most of the bacon grease, leaving about 1 teaspoon in the bottom of the pot.
- Drain sauerkraut, but reserve the liquid from the can.
- Place drained sauerkraut and brown sugar in the pot with the bacon. Heat over low heat until warmed through and sugar is dissolved, stirring occasionally. Add enough of the reserved liquid from the sauerkraut until the dish reaches the desired consistency. Serve right away, or cover and store in the refrigerator for up to 1 week.
Nutrition Facts : Calories 59 kcal, Carbohydrate 7.8 g, Protein 2.9 g, Fat 2.6 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 815.3 mg, Fiber 2.5 g, Sugar 5.3 g, ServingSize 1 /8 of the recipe, UnsaturatedFat 0.1 g
SAUERKRAUT SALAD
Simple salad goes great with pork chops or hot dogs. Submitted per request. Adapted loosely from Bon Appetit.
Provided by ellie_
Categories Vegetable
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a small saucepan combine sugar, vinegar and oil. Bring to a boil over med heat. Reduce to low and simmer dressing for 5 minutes, stirring occasionally. Remove from heat.
- Stir in celery seed and dill seed.
- Let cool.
- In a large salad bowl, combine remaining ingredients (except for tomatoes and bacon). Toss. Pour dressing over. Toss.
- Cover and chill.
- Drain salad before serving and add tomatoes and bacon.
- Toss.
Nutrition Facts : Calories 305.6, Fat 17.8, SaturatedFat 3.2, Cholesterol 5.8, Sodium 847.7, Carbohydrate 36.3, Fiber 4.9, Sugar 30.1, Protein 3.3
SAUERKRAUT AND BACON SALAD
Try something different with our Sauerkraut and Bacon Salad. The veggies in our Sauerkraut and Bacon Salad are marinated and then topped with bacon.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Mix sauerkraut, carrots, celery, onions and peppers in large bowl; set aside. Beat sugar and oil with wire whisk until well blended. Pour over sauerkraut mixture; mix lightly. Cover.
- Refrigerate several hours to marinate.
- Cook bacon in large skillet on medium heat until crisp, turning occasionally. Drain. Sprinkle over salad just before serving.
Nutrition Facts : Calories 270, Fat 17 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 430 mg, Carbohydrate 25 g, Fiber 3 g, Sugar 21 g, Protein 5 g
HAM, BEAN AND BACON SOUP WITH SAUERKRAUT
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the oil in soup pot or Dutch oven. Add the bacon and brown. Remove the bacon, and reserve. Add the ham and brown, then remove and reserve. Melt in the butter, and add the garlic, onions, potatoes, carrots and bay leaf. Partially cover and cook to soften, 10 minutes. Add the stock, 2 cups water, the reserved ham and bacon, the sauerkraut and beans, and simmer until potatoes are cooked and soup flavor combines, 15 minutes more. Season with salt and pepper.
- Cool completely and store for a make-ahead meal.
- To serve, reheat over medium heat. Add the parsley just before serving and pass bread at the table.
SAUERKRAUT SALAD
I got this tangy recipe from my sister-in-law in Michigan. It always gets raves at potlucks. It's easy to prepare and can be made a day or two before the get-together.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10-12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, mix sauerkraut, carrots, celery, green pepper, onion and pimientos. In a jar or small bowl, combine sugar and oil. Pour over vegetables and mix well. Cover and refrigerate for at least 8 hours.
Nutrition Facts :
SAUERKRAUT SALAD
Great-Grandma Maida Dixon made this salad for family gatherings. I think of her every time I make. It's sooo good. It needs to be placed in the refrigerator to allow the flavors to meld. It really is worth the wait.
Provided by Joan Long Dixon
Categories Salad Vegetable Salad Recipes
Yield 6
Number Of Ingredients 10
Steps:
- In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.
- In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat.
- Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.
Nutrition Facts : Calories 577.1 calories, Carbohydrate 62.2 g, Fat 37.2 g, Fiber 5.8 g, Protein 2.4 g, SaturatedFat 4.8 g, Sodium 1057.3 mg, Sugar 55.2 g
SAUERKRAUT WITH BACON
Steps:
- Cook smoked chopped slab bacon until fat begins to render. Add sauerkraut, thyme, bay leaves and a splash of dry white wine. Cook, stirring occasionally, for up to an hour. Discard bay leaves, and serve with greens or sausages. (And beer.)
SAUERKRAUT, BACON, AND PASTA CASSEROLE
This recipe was given to me by my Aunt V, and I found it so easy and it was just full of flavor and so different-tasting than what we were used to. It was something new to my family and we love it! It is pretty versatile; you can add more or less of an ingredient to your taste.
Provided by Monica73
Categories Meat and Poultry Recipes Pork
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in noodles and return to a boil. Cook, uncovered, stirring occasionally, until barely tender and firm to the bite, about 6 minutes.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until barely crispy and fat is rendered, 6 to 7 minutes. Reserve 3 tablespoons fat in the pan; drain bacon slices on paper towels.
- Drain noodles. Cook onion in the skillet until softened, 4 to 5 minutes. Mix in noodles to coat.
- Transfer noodle mixture to a casserole dish. Toss in sauerkraut, bacon, and mushroom soup. Measure milk into the soup can, shake, and pour into the dish. Mix to combine; season with salt and pepper.
- Bake in the preheated oven until heated through and bubbling, 20 to 30 minutes.
Nutrition Facts : Calories 291.8 calories, Carbohydrate 34.6 g, Cholesterol 49 mg, Fat 11.4 g, Fiber 3.2 g, Protein 12.9 g, SaturatedFat 3.4 g, Sodium 1157.6 mg, Sugar 3.5 g
EASY SAUERKRAUT SALAD
-Diane Hays, Morris, Minnesota
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the first four ingredients. Pour sugar over and mix well. Cover and refrigerate overnight. Serve chilled.
Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 518mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 3g fiber), Protein 1g protein.
SAUERKRAUT WITH BACON, POTATO AND CARAWAY
I have been making this for years. I got the idea from a recipe in the old Joy of Cooking and just modified from there. This is great comfort food
Provided by Brenda.
Categories Pork
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Saute bacon until crisp.
- remove bacon to drain, reserving fat in pan.
- saute onion in bacon fat until browned.
- add sauerkraut and saute for 5 minutes; add potato, chicken stock, reserved bacon, black pepper and caraway.
- Bring to a boil and simmer on lowest heat for 20 minutes- stirring frequently, then cover and simmer for an additional 30 minutes- stirring every 10 minutes.
Nutrition Facts : Calories 142.9, Fat 7.3, SaturatedFat 2.4, Cholesterol 9.6, Sodium 941.1, Carbohydrate 13.9, Fiber 3.8, Sugar 2.8, Protein 5.9
CHICKEN AND BACON CHOUCROUTE WITH POTATO SALAD RECIPE
This chicken-meets-bacon-meets-sausage-meets-sauerkraut showstopper takes only 25 minutes in the oven. And there's no carving needed: once this hearty main goes into the oven, your work is done and you can enjoy the party too.
Provided by Chris Morocco
Yield 8 servings
Number Of Ingredients 19
Steps:
- Place potatoes in a small pot and pour in water to cover by 2"; season generously with salt. Bring to a boil, then immediately reduce heat so water is at an active simmer. Cook potatoes until fork-tender, 22-25 minutes. Drain; let sit 5 minutes to dry.
- Meanwhile, whisk shallots, oil, vinegar, mustard, hot sauce, and honey in a large bowl; season dressing with salt.
- Add hot potatoes to dressing and let sit, tossing occasionally, until they are just warm and have soaked up some of the dressing, at least 15 minutes and up to 1 hour. Just before serving, add tarragon to potato salad and toss to evenly distribute.
- Place a rack in upper third of oven; preheat to 400°F. Drizzle oil in a large skillet. Season chicken generously with salt and arrange skin side down in a single layer in skillet. Set over medium heat and cook chicken, undisturbed, until skin is golden brown around the edges, 12-15 minutes. Using a stiff spatula, lift up chicken, then put it back down, still skin side down. Once chicken pieces have all released from skillet and slide around easily, continue to cook, shifting pieces as needed if browning unevenly, until skin is deeply browned, 6-8 minutes longer. Transfer chicken to a plate and turn skin side up. Pour off all but 1/4 cup fat from skillet.
- Add bacon to same skillet and cook, turning once, until lightly browned, about 5 minutes; transfer to a plate. Cook garlic in skillet, tossing occasionally, until golden brown, about 3 minutes. Add thyme sprigs and juniper berries and cook, tossing, just until fragrant, about 1 minute. Add sauerkraut and wine, increase heat to medium-high, and cook, stirring occasionally, until wine is almost completely evaporated, 6-8 minutes. Remove skillet from heat.
- Place sausages in a 3-qt. baking dish and pile sauerkraut over (sausages should be submerged). Arrange chicken thighs and bacon on top of sauerkraut. Pour in 3/4 cup water and bake choucroute until chicken is cooked through and liquid is bubbling throughout, 25-30 minutes. Let cool slightly. Serve with potato salad.
- Potato salad (without tarragon) can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
ROASTED SAUERKRAUT AND BACON
Provided by Nancy Harmon Jenkins
Categories dinner, casseroles, side dish
Time 4h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 275 degrees. Place peppercorns in a small skillet over medium-high heat. Toast until they are crisp and give off a nutty aroma. Transfer to a mortar and grind to a coarse powder, gradually adding and pounding in juniper berries, rosemary, savory, thyme and fennel seeds.
- Rub bacon well with mixture, shaking off excess. Place bacon in a small ovenproof dish. Add cider and enough water to come halfway up sides of bacon. Cover lightly with foil and bake 3 hours, turning bacon halfway during cooking. Check occasionally and add boiling water as necessary to maintain level of liquid in dish. Remove dish from oven and cool until warm; bacon should be very tender but intact. Place a heavy plate on bacon to weight it as it cools. Place dish in refrigerator for 2 hours.
- Heat oven to 350 degrees. Drain sauerkraut and place in a ceramic baking dish. Break bacon slab into large irregular pieces or cut into 1 1/2-inch cubes, and scatter over kraut. Remove 2 tablespoons of solidified fat from bacon dish, and reserve. Stir remaining jelled liquid and fat in dish, adding enough water so there is about 1/2 cup in dish. Spoon about 1/3 cup over bacon and kraut, cover, and bake for 30 minutes.
- While bacon and kraut bake, prepare potatoes: If potatoes have smooth skins, they need not be peeled. Cut in two lengthwise. Melt reserved fat in a medium skillet, and add potatoes cut-side down. Season to taste with salt and pepper. Sauté over medium heat until browned on bottoms, about 5 minutes. Turn and continue to cook for a few minutes, then add remaining braising liquid and remove from heat.
- When kraut has cooked for 30 minutes, remove from oven and push kraut to one side of dish. Add potatoes and their liquid to other side, and return to oven until potatoes are tender, 15 to 20 minutes. Serve
Nutrition Facts : @context http, Calories 559, UnsaturatedFat 21 grams, Carbohydrate 47 grams, Fat 35 grams, Fiber 13 grams, Protein 17 grams, SaturatedFat 12 grams, Sodium 2077 milligrams, Sugar 8 grams, TransFat 0 grams
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