Sweet Sauerkraut Recipe With Brown Sugar

SANDY'S SWEET SLOW COOKER SAUERKRAUT

Sandy's Sweet Slow Cooker Sauerkraut image

Every New Year's Day, my mom would make her 'famous' sauerkraut. It is more than a traditional meal to ensure a prosperous new year; it is simply delicious (and easy)! Even for those who do not usually enjoy sauerkraut, this recipe's sweet flavor is hard to resist!

Provided by MellieLynn

Categories Side Dish

Time 8h20m

Yield 8

Number Of Ingredients 9

Ingredients

1 quart sauerkraut, drained and rinsed
1 ½ cups water
¾ cup diced carrot
¾ cup brown sugar
⅔ cup chopped apple
½ sweet onion, minced
1 teaspoon caraway seeds
salt and ground black pepper to taste
1 pound fully cooked kielbasa, cut into 1-inch pieces

Steps:

Place sauerkraut, water, carrot, brown sugar, apple, sweet onion, caraway seeds, salt, and black pepper in a slow cooker. Cook on Low for about 7 hours; add kielbasa. Cook for one more hour.

Nutrition Facts : Calories 264.3 calories, Carbohydrate 23.5 g, Cholesterol 37.5 mg, Fat 15.7 g, Fiber 4 g, Protein 8.3 g, SaturatedFat 5.3 g, Sodium 1302 mg, Sugar 18.1 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

SWEET-AND-SOUR KRAUT

Sweet-And-Sour Kraut image

Folks who aren't fond of the "sour" in sauerkraut will enjoy this vacation sweetened with brown sugar and priced at 29 cents a serving. "This side dish sounds strange, but it's really good-even cold," assures Margery Bryan of Moses Lake, Washington.

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 10 servings.

Number Of Ingredients 5

Ingredients

4 bacon strips, diced
1 medium onion, chopped
1 can (27 ounces) sauerkraut, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup packed brown sugar

Steps:

In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. Saute onion in the drippings until tender. , Stir in sauerkraut, tomatoes, brown sugar and bacon. Bring to a boil. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Nutrition Facts :

SWEET-AND-SOUR SAUERKRAUT

Sweet-and-Sour Sauerkraut image

Categories Tomato Vegetable Side Vegetarian Quick & Easy Spice Oktoberfest Vegan Cabbage Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 servings

Number Of Ingredients 10

Ingredients

1 large onion, halved lengthwise and thinly sliced crosswise (2 cups)
2 large garlic cloves, finely chopped
3 tablespoons vegetable oil
1 teaspoon cumin seeds, toasted
10 whole allspice, crushed
1 (28-ounce) can whole tomatoes in juice
1/2 cup packed dark brown sugar
1 1/2 teaspoons salt
1/4 teaspoon black pepper
3 pound packaged sauerkraut, rinsed well and drained

Steps:

Cook onion and garlic in oil in a 3 1/2- to 4-quart heavy saucepan over moderately low heat, stirring occasionally (stir more frequently toward end of cooking), until golden brown, about 30 minutes. Increase heat to moderate, then add cumin and allspice and cook, stirring, 30 seconds. Add tomatoes (including juice), brown sugar, salt, and pepper and simmer, stirring occasionally and breaking up tomatoes, 10 minutes. Stir in sauerkraut and bring to a boil, then reduce heat and simmer, partially covered, stirring occasionally, until most of liquid is absorbed, about 30 minutes.

SWEET AND SOUR SAUERKRAUT

Sweet and Sour Sauerkraut image

A wonderful twist on sauerkraut. A great side dish that goes with so many dishes. I do cut back on the brown sugar. I think it's a little too sweet with the whole cup.

Provided by cookin-ez

Categories Low Protein

Time 50m

Yield 10 serving(s)

Number Of Ingredients 5

Ingredients

4 slices bacon, diced
1 medium onion, chopped
1 (27 ounce) can sauerkraut, drained
1 (14 ounce) can diced tomatoes, drained
1 cup brown sugar, packed

Steps:

In a large skillet cook the bacon until crisp. Remove to paper towels and saute the onion in the drippings.
Stir in the sauerkraut, tomatoes, brown sugar and the bacon. Bring to a boil. Transfer to a greased casserole dish. Bake, uncovered at 350 for 30-35 minutes or until bubbly.

Nutrition Facts : Calories 154.7, Fat 4.3, SaturatedFat 1.4, Cholesterol 6.2, Sodium 702.8, Carbohydrate 28.5, Fiber 2.7, Sugar 24.6, Protein 2.2

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.

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