Sweet Latvian Sauerkraut Recipes

SWEET LATVIAN SAUERKRAUT

Sweet Latvian Sauerkraut image

This is the way my mother-in-law and other Latvian ladies prepare sauerkraut and after tasting it the first time, I have never prepared it any other way! It is so good and compliments roast pork or any German dish.

Provided by Irmgard

Categories Vegetable

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 (28 ounce) jar wine-cured sauerkraut
2 diced apples or 1/2 cup applesauce
1 bay leaf
1 onion, finely chopped (optional)
1/2 teaspoon caraway seed
1 pinch black pepper
3 -4 tablespoons brown sugar or 3 -4 tablespoons demerara sugar
1 tablespoon lard or 1 tablespoon bacon drippings

Steps:

Drain the sauerkraut only if it is too salty, otherwise use it with its own liquid.
Heat the lard in a large saucepan.
Take a handful of the sauerkraut and squeeze it dry.
Put it in the hot lard and fry it until the sauerkraut has brown edges.
Add the sauerkraut, apples, bay leaf, onion (if using), caraway seeds and 2 tablespoons of brown sugar.
Add water to just barely cover the sauerkraut.
Bring to a boil; lower the heat and simmer for about 2 hours, stirring occasionally.
Add more sugar, if needed, gradually while the sauerkraut is cooking, tasting often.
The sauerkraut should be pleasantly sweet-sour but not too sweet.

SWEET LATVIAN SAUERKRAUT RECIPE

Sweet Latvian Sauerkraut Recipe image

Provided by Delk

Number Of Ingredients 8

Ingredients

1 (28 ounce) jar wine-cured sauerkraut
2 diced apples or 1/2 cup applesauce
1 bay leaf
1 onion, finely chopped (optional)
1/2 teaspoon caraway seeds
1 pinch black pepper
3-4 tablespoons brown sugar or demerara sugar
1 tablespoon lard or bacon drippings

Steps:

Drain the sauerkraut only if it is too salty, otherwise use it with its own liquid. Heat the lard in a large saucepan. Take a handful of the sauerkraut and squeeze it dry. Put it in the hot lard and fry it until the sauerkraut has brown edges. Add the sauerkraut, apples, bay leaf, onion (if using), caraway seeds and 2 tablespoons of brown sugar. Add water to just barely cover the sauerkraut. Bring to a boil; lower the heat and simmer for about 2 hours, stirring occasionally. Add more sugar, if needed, gradually while the sauerkraut is cooking, tasting often. The sauerkraut should be pleasantly sweet-sour but not too sweet.

MICHELLE'S SWEETKRAUT

Michelle's Sweetkraut image

A New Year's family tradition. We eat it on New Year's to help us remember to temper the bitter with the sweet in the coming year! It is also kid-friendly; haven't met a kid yet that don't like it! If your kid hates sauerkraut, try this. Quick and easy to make but does have a longer cooking time to reduce the liquids and bring out the sweetness. You can use it as a meal or a side dish and some family members, believe it or not, get a bowlful for a late night snack!

Provided by waryr1

Categories Meat and Poultry Recipes Pork Sausage

Time 2h15m

Yield 8

Number Of Ingredients 8

Ingredients

3 (32 ounce) packages sauerkraut, drained
2 (15 ounce) cans turnip greens, drained
2 onions, quartered
salt and ground black pepper to taste
1 (12 fluid ounce) can frozen apple juice concentrate, thawed
1 (12 fluid ounce) can water
1 ½ cups brown sugar, or more to taste
3 pounds kielbasa sausage, cut into 3-inch pieces

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Empty sauerkraut and turnip greens into a colander and rinse lightly; drain. Spread sauerkraut, turnip greens, and onions in an even layer in a large baking dish and season with salt and black pepper.
Whisk apple juice concentrate, water, and brown sugar in a bowl, dissolving the sugar. Pour juice mixture over vegetables. Arrange pieces of kielbasa sausage into dish atop vegetables.
Bake in the preheated oven until most of the liquid has evaporated and the kielbasa is browned, about 2 hours, stirring every 20 minutes.

Nutrition Facts : Calories 865.7 calories, Carbohydrate 72.5 g, Cholesterol 121.6 mg, Fat 52.7 g, Fiber 12 g, Protein 26.7 g, SaturatedFat 24.6 g, Sodium 3969.1 mg, Sugar 56.6 g

BAVARIAN SAUERKRAUT

Bavarian Sauerkraut image

This recipe has to be the best tasting sauerkraut I've ever had. Traditionally, my family serves pork and sauerkraut every New Year's Day for luck in the coming year. I love cabbage as a general rule and like most sauerkraut recipes, but they can be quite sour depending on how it is prepared. Sadly I don't remember who gave me this recipe and who deserves the credit, since it was pulled from a collection of hand-written recipes I've kept for years. I made it as a side dish for New Year's Day dinner and it was a complete hit! This is certainly not your typical 'sour' sauerkraut recipe.

Provided by dutschd

Categories Side Dish

Time 50m

Yield 8

Number Of Ingredients 7

Ingredients

1 tablespoon bacon drippings
1 cup finely chopped onion
2 (16 ounce) packages sauerkraut, undrained
1 tablespoon packed brown sugar
1 teaspoon caraway seeds
½ cup chicken stock
½ cup cooking sherry

Steps:

Heat bacon drippings in a large skillet over medium heat; cook and stir onion until soft and translucent, about 5 minutes.
Place sauerkraut with juice into a large bowl and cover with water. Stir and use your hands to squeeze out as much of the water and juice as possible. Add squeezed sauerkraut to onion.
Stir brown sugar, caraway seeds, chicken stock, and cooking sherry into the sauerkraut mixture. Reduce heat to low and simmer until almost all the liquid has evaporated, 30 to 40 minutes, stirring occasionally.

Nutrition Facts : Calories 52.3 calories, Carbohydrate 10.9 g, Cholesterol 0.3 mg, Fat 0.2 g, Fiber 3.4 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 848.3 mg, Sugar 4.5 g

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