Sauerkraut Salad Provencal Kvashennaya Kapusta Provansal Recipes
SAUERKRAUT SALAD PROVENCAL (KVASHENNAYA KAPUSTA PROVANSAL)
The sophistication and finesse of the western salad preparations have not yet penetrated into the Russian home, and the salads remain simple and down to earth. Because of the enormous premium placed on fresh vegetables, many people prefer to eat them without any dressing at all, or just lightly sprinkled with oil and vinegar. Or lemon juice. This salad is made with olive oil, which used to be called "oil of Provence", thus named Provencal.
Provided by Witch Doctor
Categories Russian
Time 12h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Drain the sauerkraut thoroughly.
- Rinse under cold running water and squeeze the sauerkraut to remove any excess liquid.
- In a large salad bowl, combine the sauerkraut with the apple, grapes, cranberries, plums, carrot, scallions, and dill and toss well.
- Sprinkle with the sugar and toss with the oil.
- Taste and add more sugar, if needed.
- Cover and refrigerate overnight.
Nutrition Facts : Calories 179.7, Fat 13.8, SaturatedFat 1.9, Sodium 759, Carbohydrate 14.6, Fiber 4.4, Sugar 9.2, Protein 1.7
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).
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