Sunnys Simple Red Cabbage Kraut Recipes

SUNNY'S EASY SLOW COOKER SAUERBRATEN

Sunny's Easy Slow Cooker Sauerbraten image

Provided by Sunny Anderson

Time P2DT9h30m

Yield 8 to 10 servings

Number Of Ingredients 21

Ingredients

One 3-pound beef rump roast
Kosher salt
1 pound frozen chopped onions
3/4 cup red wine vinegar
2 tablespoons pickling spice blend
1 tablespoon honey
8 to 10 whole black peppercorns
3 tablespoons all-purpose flour
3 tablespoons vegetable oil
1 cup red wine, whatever type you like
1 pound boiled peeled small potatoes, for serving
Sunny's Simple Red Cabbage Kraut, recipe follows
4 cups beer (your favorite beer, as long as it's not too chocolatey dark)
3/4 cup sugar
3/4 cup apple cider vinegar
2 teaspoons red pepper flakes
1 teaspoon mesquite liquid smoke
4 cloves garlic, grated on a rasp grater or finely minced
4 whole black peppercorns
1/2 cup thinly sliced Vidalia onions
1 head red cabbage, thinly sliced

Steps:

For the marinade: Season the beef on all sides with salt. Place in a large plastic bag (turkey bag!) and add the onions, red wine vinegar, pickling spice blend, honey, peppercorns and 1 cup water. Marinate, refrigerated, for 2 days.
For the sauerbraten: Remove the beef from the marinade and reserve the marinade. Pat the beef dry. Sprinkle the flour on all sides of the beef. In a large pan on high heat, add the oil. When it begins to swirl and smoke, add the beef. Sear on all sides to a deep golden brown, 6 to 8 minutes; don't forget the ends!
Add the beef to a slow cooker and pour in the reserved marinade and red wine. Cook on low for 8 hours, until the meat is tender but not falling apart.
Remove the beef, tent loosely with foil and rest for 10 minutes. Turn the slow cooker to high and reduce the liquid slightly, 10 to 15 minutes.
Slice the beef and serve with the sauce, boiled potatoes and Sunny's Simple Red Cabbage Kraut.
To a large pan with straight sides or a stockpot, add the beer, sugar, vinegar, red pepper flakes, liquid smoke, garlic and peppercorns. Turn the heat to medium high and stir to dissolve the sugar. Stir in the onions and cabbage and bring the mixture to a boil. Turn down the heat and simmer, stirring occasionally, until the cabbage is tender, 35 to 45 minutes. Serve warm or chilled.

BLAUKRAUT (GERMAN RED CABBAGE)

Blaukraut (German Red Cabbage) image

Red cabbage with apples is a traditional German side dish for pork roast and other roasts, Christmas goose, turkey, and game. It tastes even better when reheated so I usually make it the day before. It is a staple on most people's home for Christmas dinner.

Provided by Lisa

Categories Side Dish Vegetables

Time 1h

Yield 4

Number Of Ingredients 10

Ingredients

3 tablespoons unsalted butter
1 tablespoon sugar
1 onion, finely chopped
1 large apple - peeled, cored and diced
2 pounds red cabbage, cored and thinly sliced
½ cup vegetable broth
4 tablespoons cider vinegar
salt to taste
fresh-ground black pepper
2 tablespoons lingonberry jam

Steps:

Melt butter in a large pan. Add sugar and stir until it has a light caramel color, about 5 minutes. Add onion and apples; cook and stir until the onions start to soften, about 5 minutes. Add cabbage and cook until heated through, about 5 minutes.
Stir in broth, apple cider vinegar, and salt. Cover and simmer until flavors are well combined, about 30 minutes. Season with salt and pepper and stir in lingonberry jam towards the end of the cooking time if desired.

Nutrition Facts : Calories 241.8 calories, Carbohydrate 39.8 g, Cholesterol 22.9 mg, Fat 9.2 g, Fiber 7.2 g, Protein 4.2 g, SaturatedFat 5.6 g, Sodium 140.6 mg, Sugar 26.4 g

SUNNY SAUER-CABBAGE

Sunny Sauer-Cabbage image

This started out as leftovers, but looked so pretty cooking up, and tasted so nice, that I had to post it here. The ribboned carrot turns plain old cabbage beautifully golden, hence the "Sunny" part of the recipe. Sauerkraut gives this a bit of vinegary bite that is a great match for main dishes with sweet sauces or marinades.

Provided by Kitty Z

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1/2 small cabbage
4 large carrots, peeled
1 -2 tablespoon olive oil
2 teaspoons caraway seeds
2 -4 garlic cloves, minced
2 cups sauerkraut, mostly drained

Steps:

Core cabbage and cut into 1 cm wide ribbons.
Use a vegetable peeler to make long ribbons from the carrots (the cores will be difficult to ribbon; reserve for other use).
Heat olive oil in a large frying pan. Add caraway seeds and cook for a few seconds, until their color starts to change.
Add garlic and cook for 30 seconds, then add cabbage. Cover and cook 5 minutes, until cabbage is slightly softened (but still crisp).
Mix in carrots and sauerkraut, re-cover, and cook until carrot ribbons are tender (one to two minutes). If there is excess liquid, cook uncovered in this step, until liquid is evaporated.

Nutrition Facts : Calories 100.9, Fat 3.9, SaturatedFat 0.6, Sodium 535.6, Carbohydrate 16.1, Fiber 6.7, Sugar 7.5, Protein 2.8

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