Sauerkraut Apple Salad Recipes

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GERMAN SAUERKRAUT SALAD



German Sauerkraut Salad image

Cool, crisp, tangy and sweet, this quick and easy German Sauerkraut Salad is not only wonderfully healthy, it's superbly delicious!

Provided by Kimberly Killebrew

Categories     Salad     Side Dish

Time 15m

Number Of Ingredients 8

18 ounces (approx. 3 cups) raw sauerkraut
How to Make Sauerkraut ((it's easy! Click link for recipe tutorial))
2 medium sweet apples (, diced)
1/2 cup finely chopped yellow onion
1 1/2 tablespoons chopped chives
2 tablespoon sunflower oil ((the sunflower oil flavor is an important element, do not substitute with another oil))
1-2 teaspoons honey or cane sugar
salt to taste

Steps:

  • Combine the sauerkraut, apples, onion and chives in a large bowl. Whisk together the oil, honey and salt. Pour over the salad and stir to combine. Add more salt as needed. Cover and refrigerate for at least one hour before serving. Can be served cold or at room temperature.

Nutrition Facts : Calories 67 kcal, Carbohydrate 6 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 563 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

SAUERKRAUT APPLE SALAD



Sauerkraut Apple Salad image

Guests say this salad is crisp, delicious, different and surprising! That's because of the unusual combination of ingredients, including sauerkraut, apple, onion and dill pickles. See if you agree. -Debbie Terenzini, Lusby, Maryland

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 11

1 can (27 ounces) sauerkraut, rinsed and drained
1 medium tart apple, peeled and chopped
1 small onion, chopped
3/4 cup chopped dill pickle
3 tablespoons lemon juice
1 tablespoon sugar
1 tablespoon dried basil
1 tablespoon dill weed
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 cup vegetable oil

Steps:

  • In a bowl, combine the first 10 ingredients. Drizzle with oil; toss to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 102 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1101mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein.

SAUERKRAUT AND APPLES



Sauerkraut and Apples image

Goes great with sausages steamed in beer. My husband is always after me to make kraut, and this is one of the many ways I do.

Provided by PalatablePastime

Categories     Apple

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs sauerkraut
2 tablespoons margarine
1 cup chopped onion
1 teaspoon minced garlic
1 cup apple cider
1 cup chicken broth
3 large tart apples, peeled,cored,and chopped
6 juniper berries, crushed
salt and pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Rinse sauerkraut and wring dry.
  • Heat margarine in a large skillet; saute onion and garlic until onion is tender.
  • Add kraut, cider, stock, apples, and juniper; season to taste with salt and pepper; bring to a boil.
  • Transfer to casserole dish; cover with lid or foil and bake at 350 degrees F.
  • for 35-40 minutes.

POLISH SAUERKRAUT AND CARROT SALAD



Polish Sauerkraut and Carrot Salad image

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

4 cups sauerkraut, drained
1 onion, chopped
1 apple - peeled, cored, and grated
2 carrots, grated
¼ cup canola oil
3 tablespoons sugar
1 teaspoon caraway seeds, or more to taste
salt and ground black pepper to taste

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

SAUERKRAUT SALAD



Sauerkraut Salad image

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

1 quart sauerkraut, drained
1 onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 large carrots, chopped
1 (4 ounce) jar diced pimento peppers, drained
1 teaspoon mustard seed
1 ½ cups white sugar
1 cup vegetable oil
½ cup cider vinegar

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 AND APPLES



Sauerkraut and Apples image

In the Chesapeake, seafood often finds its way onto the Thanksgiving menu. But in Baltimore, which has a strong eastern European and German immigrant history, the holiday table demands something else. "The absence of sauerkraut when turkey is present, Thanksgiving included, is unthinkable, comparable to potatoes without gravy or crisp French fries without ketchup," wrote John Shields, the chef and owner of Gertrude's restaurant in Baltimore, in his cookbook "Chesapeake Bay Cooking." (Sauerkraut is a mainstay well beyond Thanksgiving; Gertrude's hosts an annual Krautfest in January.) Traditionally, homemakers fermented the cabbage in earthenware crocks in their cellars, but these days the fresh stuff is available to buy. On Thanksgiving, it's often simply served as a side, or incorporated into dishes like this, in which the sauerkraut is braised in beer with bacon and apples.

Provided by Jennifer Steinhauer

Categories     side dish

Time 55m

Yield 8 servings

Number Of Ingredients 8

6 tablespoons butter
4 slices bacon, cut into 1/2-inch pieces
1 small onion, thinly sliced
3 tart apples, such as Stayman, Pippin, Granny Smith or Jonagold, peeled, cored, and thinly sliced
2 pounds sauerkraut, drained and rinsed
1 bottle (12 ounces) beer (you may substitute apple cider)
Black pepper, to taste
1/2 teaspoon caraway seeds

Steps:

  • Melt butter in a large heavy pot over medium-high heat. Add bacon and cook, stirring often, until fat has started to render, about 5 minutes.
  • Toss onion and apples in the fat and cook, stirring occasionally, until onions begin to soften, about 3 minutes. Stir in sauerkraut.
  • Add beer and season with pepper and caraway seeds. Bring mixture to a boil, then cover the pot. Reduce heat so mixture is just simmering and cook for 45 minutes. Or transfer the covered pot to a 350-degree oven and bake for 1 hour. Stir and serve hot.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 850 milligrams, Sugar 9 grams, TransFat 0 grams

RUSSIAN SAUERKRAUT APPLE SALAD



Russian Sauerkraut Apple Salad image

I havent tried this yet, but it looks like a good addition to a salad buffet or any meat meal. Lemme know what you think. Adapted from www.russianfoods.com

Provided by Sarah Chana

Categories     Apple

Time 5m

Yield 8 serving(s)

Number Of Ingredients 5

1 lb sauerkraut
2 apples
1 tablespoon sugar
fresh dill, to taste
fresh parsley, to taste

Steps:

  • Cut apples into cubes and combine with sauerkraut, sugar.
  • Decorate with chopped herbs.

Nutrition Facts : Calories 34.8, Fat 0.1, Sodium 375.5, Carbohydrate 8.8, Fiber 2.2, Sugar 6.2, Protein 0.6

SAUERKRAUT WITH APPLES



Sauerkraut with Apples image

Provided by Ian Knauer

Categories     Side     Christmas     Thanksgiving     Vegetarian     Quick & Easy     Dinner     Apple     White Wine     Cabbage     Christmas Eve     Simmer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

1 large onion, thinly sliced
2 tablespoons unsalted butter
4 pounds sauerkraut, rinsed and drained
2 Gala, Fuji, or Red Delicious apples, thinly sliced
1 cup dry white wine
1 to 2 tablespoons packed dark brown sugar

Steps:

  • Cook onion in butter in a 4-to 5-quart heavy pot over medium-high heat, stirring occasionally, until golden, about 6 minutes. Stir in sauerkraut, apples, and wine and bring to a simmer.
  • Cover pot and reduce heat, then simmer, stirring occasionally, until sauerkraut is very tender, about 2 hours.
  • Stir in 1 tablespoon brown sugar and 1/2 teaspoon each of salt and pepper. Add more brown sugar, salt, and pepper to taste.
  • What to drink:
  • Josmeyer Les Folastries Gewürztraminer '05

EASY SAUERKRAUT SALAD



Easy Sauerkraut Salad image

-Diane Hays, Morris, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8-10 servings.

Number Of Ingredients 5

1 can (27 ounces) sauerkraut, rinsed and drained
1 cup finely chopped celery
1 cup finely chopped onion
1 jar (2 ounces) chopped pimientos, drained
1 cup sugar

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.

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