Sauerkraut Side Dish Recipes
HOW TO COOK SAUERKRAUT
Learn how to cook sauerkraut. A simple, quick German sauerkraut recipe, the perfect side dish for bratwurst or other sausages.
Provided by Adina
Categories Sides
Time 40m
Number Of Ingredients 11
Steps:
- Drain the sauerkraut. Finely slice the onion and the apple. Set aside.
- Heat the oil in a saucepan and cook the apple and onions for about 3-4 minutes, until the onions are translucent.
- In the meantime, finely grate the potato. Set aside.
- Sprinkle the sugar on top of the onion and apple slices, stir lightly and let the sugar caramelize for a couple of minutes. Keep an eye on it and don't let it become too dark, it should be only lightly caramelized.
- Add the peppercorns, cloves, juniper berries, bay leaves, sauerkraut, grated potato, and stock. Stir well.
- Simmer: Bring to a boil, turn the heat down to medium-low, cover and simmer for 30 minutes.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 186 kcal, Carbohydrate 34 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 932 mg, Fiber 8 g, Sugar 14 g, UnsaturatedFat 4 g
SAUERKRAUT SIDE DISH
Even those folks who say they don't like sauerkraut have told me that they like this recipe. I'm always on the lookout to add quick and easy recipes to my kitchen file, and that's one of the reasons why this dish is among my favorites.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion in butter until tender. Add the sauerkraut, apples, potato, broth, sugar, caraway and salt; mix well. Cover and simmer for 20 minutes or until the apples are tender. Sprinkle with additional brown sugar if desired.
Nutrition Facts : Calories 126 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 930mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 4g fiber), Protein 2g protein.
SAUERKRAUT AND APPLES
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
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
JANS POLISH SAUERKRAUT SIDE DISH
Make and share this Jans Polish Sauerkraut Side Dish recipe from Food.com.
Provided by Jan from Frankfort
Categories Pork
Time 1h20m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 3
Steps:
- Fry bacon until just about crisp.
- Place on a paper towel to drain fat.
- Discard fat from frying pan except for about 1 tablespoon.
- Chop onion into 1 inch pieces.
- Place in pan and saute until translucent.
- Place on same paper towel to drain fat.
- In a large pot, place sauerkraut,1 or 2 cans of water, bacon and onion.
- Cook sauerkraut at least one half hour.
- Add salt and pepper to taste.
- Serve.
- Tastes better the next day.
- Optional- You can cook a link (1 pound) of fresh Polish sausage for added flavor and use the meat as part of your meal.
Nutrition Facts : Calories 187.2, Fat 15.5, SaturatedFat 5.2, Cholesterol 23.1, Sodium 1121.5, Carbohydrate 7.4, Fiber 3.4, Sugar 3, Protein 5.3
EASY HOMEMADE SAUERKRAUT
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
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
SAUERKRAUT AS A SIDE DISH (CABBAGE)
Make and share this Sauerkraut As a Side Dish (Cabbage) recipe from Food.com.
Provided by Darkhunter
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a dutch oven over medium heat.
- Add onion, sugar and cumin and cook for 2 minutes, being sure it doesn't brown.
- Add the cabbage, salt and pepper, bay leaf, broth and wine. If liquid does not come to top of ingredients, add more liquid, making sure it does not cover them.
- Bring to a boil and reduce heat to medium. Cover and simmer 30 minutes.
- Cover the cabbage with bacon and continue cooking for 20 additional minutes.
Nutrition Facts : Calories 271.8, Fat 15.9, SaturatedFat 4.5, Cholesterol 32.1, Sodium 730.5, Carbohydrate 18.6, Fiber 4.5, Sugar 11.6, Protein 14.1
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