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
ALSATIAN PORK AND SAUERKRAUT
This is a French recipe, very easy and a real comfort food. An all in one pot meal! I have gotten people who say they don't like sauerkraut to try this dish. They couldn't believe how good it is and asked for more.
Provided by 4Nancy
Categories World Cuisine Recipes European French
Time 1h45m
Yield 4
Number Of Ingredients 14
Steps:
- Place the bacon in a large, deep pot, and cook over medium-high heat, stirring to turn pieces occasionally, until evenly browned, about 10 minutes. Drain the bacon pieces on a paper towel-lined plate. With a paper towel, wipe the bacon grease out of the pot but keep as much of the brown bits as possible. Stir in the onion, sauerkraut, brown sugar, and chicken broth, stirring to dissolve the sugar. Add the potatoes and apple slices.
- Place the juniper berries, peppercorns, cloves, parsley, and bay leaf into a small cheesecloth square, and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). Place the spice bag into the pot, and add the pork chops and kielbasa sausage pieces. Add more chicken broth, if needed, to just cover the ingredients. Bring the pot to a boil, reduce heat, and simmer until the potatoes are very tender, about 1 hour.
- To serve, use a slotted spoon to remove the sauerkraut, potatoes, and apple slices to the center of a serving platter. Arrange bacon, pork chops, and kielbasa pieces around the outside of the platter.
Nutrition Facts : Calories 765.6 calories, Carbohydrate 51.9 g, Cholesterol 139.1 mg, Fat 41.8 g, Fiber 9.8 g, Protein 44 g, SaturatedFat 14.2 g, Sodium 2024.1 mg, Sugar 16.5 g
HOMEMADE SAUERKRAUT
You only need two ingredients (and a little patience) to make fresh, zippy homemade sauerkraut at home. Put down that jar and get those brats ready! -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Time 45m
Yield 40 servings (about 10 cups).
Number Of Ingredients 3
Steps:
- Quarter cabbages and remove cores; slice 1/8 in. thick. In an extra-large bowl, combine salt and cabbage. With clean hands, squeeze cabbage until it wilts and releases liquid, about 10 minutes. If desired, add optional ingredients., Firmly pack cabbage mixture into 4-quart fermenting crock or large glass container, removing as many air bubbles as possible. If cabbage mixture is not covered by 1-2 inches of liquid, make enough brine to cover by 1-2 inches. To make brine, combine 4-1/2 teaspoons canning salt per 1 quart of water in a saucepan; bring to a boil until salt is dissolved. Cool brine before adding to crock., Place crock weight over cabbage; the weight should be submerged in the brine. Or, place an inverted dinner plate or glass pie plate over cabbage. The plate should be slightly smaller than the container opening, but large enough to cover most of the shredded cabbage mixture. Weigh down the plate with 2 or 3 sealed quart jars filled with water. If using a glass container with a lid, cover the opening loosely so any gas produced by the fermenting cabbage can escape. Alternately, you can cover the opening with a clean, heavy towel. If using a crock, seal according to manufacturer's instructions. , Store crock, undisturbed, at 70°-75° for 3-4 weeks (bubbles will form and aroma will change). Cabbage must be kept submerged below surface of the fermenting liquid throughout fermentation. Check crock 2-3 times each week; skim and remove any scum that may form on top of liquid. Fermentation is complete when bubbling stops. Transfer to individual containers. Cover and store in the refrigerator for up to 3 months.
Nutrition Facts : Calories 11 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 344mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
SAUERKRAUT LASAGNA
So everybody in Germany likes Sauerkraut? Yes, you are right! ;-) Give it a try and you will know why. *g*
Provided by Clara12
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Put the butter into a pan and heat, then add the onions and pepper and saute about 5 minutes.
- Add tomato paste.
- Add sauerkraut an wine.
- Cover pan and simmer for 20-25 minutes.
- Stir now and then.
- Add sugar, pepper, salt, sour cream and creme fraiche.
- Stir well.
- In a 9x13-inch dish layer noodles and sauerkraut.
- Repeat layers, until the last layer= sauerkraut.
- Put layer of cheese on top of sauce.
- Bake at 350 degrees for about 30-40 minutes.
Nutrition Facts : Calories 772.4, Fat 35.7, SaturatedFat 21.7, Cholesterol 101.6, Sodium 883.4, Carbohydrate 75.3, Fiber 5.7, Sugar 9.2, Protein 18.2
SAUERKRAUT A'LA 'ALSACIENNE
This is an old recipe of my mother's - I have no idea where she got the name but this is what she always called it. When I make this now I put a farmer's sausage on top and bake it in a 350F oven for about 30 minutes covered 15 minutes uncovered. Serve with mashed potatoes. Preparation time includes the soaking time. If this is an extra side dish it will be for 4 people. My tastes have changed over the years and I still find this tasty but I like my veggies under cooked now. I have grown to love sauerkraut so I only barely rinse it but make sure that you squeeze it dry.
Provided by Bergy
Categories Pork
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Soak the sauerkraut in cold water for 20 minutes, rinse again, drain and squeeze dry.
- Meanwhile fry the chopped bacon til crisp.
- Add the onions& carrot and saute for about 8 minutes.
- Add Kraut, parsley, celery leaves bay leaf boullion cube and wine simmer, uncovered until the wine has almost evaporated
- If you wish make it up to this point and serve or place it in a casserole, place a smoked sausage on top, cover and baked in a 350 oven for 30 minutes, uncover for a further 15 minutes.
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