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
SAUERKRAUT WITH APPLE AND CARAWAY
Make and share this Sauerkraut With Apple and Caraway recipe from Food.com.
Provided by lazyme
Categories Apple
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large heavy saucepan combine the sauerkraut, the apples, the wine, the broth, the brown sugar, and the caraway seeds and simmer the mixture, covered, stirring occasionally, for 1 hour.
- The sauerkraut may be made 1 day in advance, kept covered and chilled, and reheated.
Nutrition Facts : Calories 82.8, Fat 0.4, SaturatedFat 0.1, Sodium 849.1, Carbohydrate 15.4, Fiber 3.7, Sugar 10.9, Protein 1.8
SAUERKRAUT WITH APPLE AND CARAWAY
Categories Vegetable Side Thanksgiving Apple Oktoberfest Chill Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- In a large heavy saucepan combine the sauerkraut, the apples, peeled and chopped, the wine, the broth, the brown sugar, and the caraway seeds and simmer the mixture, covered, stirring occasionally, for 1 hour. The sauerkraut may be made 1 day in advance, kept covered and chilled, and reheated.
KIELBASA WITH APPLE CARAWAY SAUERKRAUT
Steps:
- Preheat oven to 425 degrees. In a large oven-proof skillet over medium heat, saute kielbasa until browned, about 4 minutes on each side. Remove kielbasa to a plate and keep warm. In the same pan, saute the onion and the apple for 1 minute. Drain and rinse the sauerkraut and add it to the apples and onion in the skillet. Add the chicken stock and caraway seeds to the pan and stir. Return the kielbasa to the skillet and cover. Put covered skillet in hot oven and cook for 15 to 20 minutes.
TRADITIONAL SAUERKRAUT WITH CARAWAY
Cabbage is perfect for fermenting because the cell walls are easily broken down with salt, and the juices that are released quite easily make the brine. While you are chopping and grating your cabbage, eat a piece raw. It will be crunchy and sweet. After fermentation it will be pretty crunchy still, shiny and alive-looking; the sugars will have been eaten by the lactobacillus bacteria (et al); and the sauer that you taste is the lactic acid cleverly produced by the lactobacillus. I'm salivating just writing this.
Provided by Sharon Flynn
Categories Cabbage Caraway Side
Number Of Ingredients 5
Steps:
- Weigh the shredded cabbage (as cabbages vary in size and weight) to ensure the salt to cabbage ratio is correct. The amount of salt you use should come to about 1.5-2.5%, but no more than 3%, of the cabbage weight.
- In a large bowl, mix and massage the salt through the cabbage thoroughly, making sure to distribute the salt evenly.
- Let it sit to sweat a bit-maybe 10 minutes. This is simply to make the next step easier. This is a good time to get your vessel cleaned and to rest up for the next stage.
- With your pounder, pound quite energetically for about 5-10 minutes, until the cabbage is dripping with its own salty water when you pick up a handful. This part is important as you need this liquid-it's your brine.
- You can also use the dough hook of a stand mixer to do the pounding part, which can speed things up somewhat. Don't let it run for too long though, only a few minutes. Using a mixer is easy and great for people who are doing this a lot and in large batches, but it takes quite a bit of the emotional release and fun out of it.
- Next, mix in the caraway seeds (if using).
- Put the mixture into the jar, packing it down tightly as you go using the pounder. Push down well, particularly at the end to coax out any more brine. You need the brine to cover the cabbage.
- Don't pack the cabbage all the way to the top; leave some headroom at the top of the jar to allow for a bit of growth and movement and, of course, the weight. You don't want the liquid touching the top of the lid, as it will end up spewing out of your air-lock or up out of your lid.
- Cover with a cabbage leaf (the follower), the weight and then your chosen lid or system.
- Depending on your ferment, you can start trying it as soon as you'd like, but the less you fiddle with it in the first 2 weeks, the better. It is ready when you think it is delicious. With the right system and temperature, you can leave it to ferment for months before refrigeration.
- If you used a crock, you'll need to decant the kraut to smaller jars before you refrigerate, unless you have a walk-in cool room, or large cellar. (Lucky you.) It will keep in the fridge for 12 months or more. Use your senses.
CARAWAY SAUERKRAUT
Over the year, I've found that learning to cook with herbs and spices is fun and rewarding. With sauerkraut, bacon and caraway, this side dish really reflects my German heritage.-Trudi Johnson, Hixson, Tennessee
Provided by Taste of Home
Time 2h10m
Yield 18-20 servings.
Number Of Ingredients 6
Steps:
- In a 5-qt. Dutch oven, cook bacon and onion for 8-19 minutes or until onion is golden brown. Stir in sauerkraut and caraway. Add water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally. Add potato. Cook for 20 minutes or until potato is tender.
Nutrition Facts : Calories 57 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 350mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 1g protein.
POLISH KRAUT AND APPLES
My family loves this hearty, heartwarming meal on cold winter nights. The tender apples, brown sugar and smoked sausage gave this dish fantastic flavor. I like making it because the prep time is very short. #151;Caren Markee, Crystal Lake, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place half of the sauerkraut in an ungreased 3-qt. slow cooker. Top with sausage, apples, brown sugar, caraway seeds if desired and pepper. Top with remaining sauerkraut. Pour apple juice over all., Cover and cook on low until apples are tender, 4-5 hours.
Nutrition Facts : Calories 546 calories, Fat 31g fat (12g saturated fat), Cholesterol 81mg cholesterol, Sodium 1630mg sodium, Carbohydrate 52g carbohydrate (43g sugars, Fiber 4g fiber), Protein 15g protein.
PORK LOIN, APPLES, AND SAUERKRAUT
Pork and sauerkraut is the traditional New Year's Day meal here in Pennsylvania Dutch Land. This is my rendition of that holiday meal. I usually serve it with mashed potatoes and applesauce.
Provided by Kehl Berry
Categories Meat and Poultry Recipes Pork
Time 2h45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.
- Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl; rub onto the top and bottom of the roast.
- Make an indentation in the center of the sauerkraut mixture and place the seasoned roast in the indentation. Pour the remaining apple cider around the roast.
- Bake in the preheated oven for 1 hour; baste roast with juices. Continue baking roast, basting every 30 minutes, until cooked through, 2 1/2 to 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 371.7 calories, Carbohydrate 32.1 g, Cholesterol 99.2 mg, Fat 11.7 g, Fiber 10.2 g, Protein 36.4 g, SaturatedFat 3.6 g, Sodium 2606.8 mg, Sugar 19.8 g
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
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HOMEMADE SAUERKRAUT WITH CARAWAY AND APPLES RECIPE
From foodandwine.com
3/5 (1)Total Time 5 hrsServings 2
- Combine all of the ingredients in a very large bowl. Squeeze the cabbage to release some liquid. Press a heavy plate on the cabbage to weigh it down and let stand at room temperature, tossing and squeezing the cabbage 4 or 5 more times, until it has released enough liquid to cover, about 4 hours.
- Pour the cabbage and its liquid into a clean ceramic crock or tall glass container. Top the cabbage with a clean plate that just fits inside the crock. Place a glass or ceramic bowl on the plate and put a heavy can in the bowl; the cabbage should be completely submerged in its brine by at least a 1/2 inch. Cover the crock with a clean kitchen towel and set it in a cool, dark place to ferment for about 6 weeks.
- Every 3 days, clean and replace the plate that sits on the cabbage, carefully skimming any foam or mold that forms on the surface of the liquid. Discard the cabbage and its liquid if it's foul-smelling, or if anything brown, moldy or slimy has penetrated below what can easily be scraped off the surface. If too much liquid evaporates before the sauerkraut is sufficiently fermented, dissolve 1/2 teaspoon of sea salt in 1 cup of spring water and add it to the crock. When the sauerkraut is ready, it should have a light crunch and a bright, pleasantly tangy taste, with an acidity similar to that of a lemon.
FERMENTED APPLE-CARAWAY SAUERKRAUT | BETTER HOMES
From bhg.com
Servings 1Calories 15 per servingTotal Time 15 mins
- In a large bowl combine the cabbage, apple, the 1 Tbsp. salt, and the caraway seeds. Using clean hands, massage the mixture for 1 to 2 minutes. Cover and let stand 2 hours, massaging it once or twice during this time.
- Using clean hands, transfer the cabbage to a wide-mouth 1-qt. jar, packing it down using a muddler or wooden spoon. Pour any liquid remaining in the bowl into the jar over the cabbage.
- For brine, combine the 1 cup water and the 1 tsp. salt. Pour enough of the brine into the jar so the cabbage mixture is covered by 1/2 to 1 inch. Use a cabbage leaf slightly bigger than the jar opening to place over the shredded cabbage, to keep it submerged under the brine. Cover jar using a recap airlock lid or other airlock lid. Reserve remaining brine to add, if needed, during fermentation.
- Let stand at room temperature (no warmer than 75°F) for 3 to 4 weeks. In temperatures between 60°F and 65°F, fermentation will take 5 to 6 weeks. The sauerkraut is ready when it has a slightly crunchy texture and pleasantly tangy flavor. Place a plastic lid on the jar and transfer to the refrigerator. Chill 1 week before serving. Store in the refrigerator up to 2 months.
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