Ukrainian Braised Sauerkraut With Bacon And Wild Mushrooms Recipes

SAUERKRAUT WITH BACON

Sauerkraut With Bacon image

Provided by Mark Bittman

Time 1h

Number Of Ingredients 6

Ingredients

smoked chopped slab bacon
sauerkraut
bay leaves
thyme
dry white wine
greens or sausages

Steps:

Cook smoked chopped slab bacon until fat begins to render. Add sauerkraut, thyme, bay leaves and a splash of dry white wine. Cook, stirring occasionally, for up to an hour. Discard bay leaves, and serve with greens or sausages. (And beer.)

UKRAINIAN BRAISED SAUERKRAUT WITH BACON AND WILD MUSHROOMS

Ukrainian Braised Sauerkraut With Bacon and Wild Mushrooms image

In this recipe the cabbage is skillfully combined with smoky bacon, wild mushrooms, Madeira, and tomato paste; it will make one of the best accompaniments to a pork dish that you have ever tasted. Use the packaged sauerkraut or bottled, not canned, it has a funny canny taste.

Provided by Olha7397

Categories Pork

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 ounce dried wild mushrooms, well rinsed (such as Polish, porcini, or cepes)
6 ounces smoked bacon, diced
3/4 cup chopped onion
2 cups shredded green cabbage
2 lbs sauerkraut, thoroughly rinsed and drained
1/2 cup chicken stock or 1/2 cup beef broth
2 tablespoons madeira wine
2 teaspoons caraway seeds (optional)
2 tablespoons tomato paste
1/2 teaspoon sugar (to taste)
fresh ground black pepper, to taste

Steps:

Soak the mushrooms in 1 cup water for 1 hour. Drain the mushrooms and pat them dry with paper towels. Chop the mushrooms medium fine. Strain the soaking liquid through a coffee filter and set aside. You must do this or you will get sandy liquid.
In a large Dutch oven, sauté the bacon over medium heat for 10 minutes.
Drain off all but 3 tablespoons of the bacon fat. Add the onion and mushrooms to the pot and sauté, stirring frequently, over medium heat until the onion begins to turn golden, about 10 minutes.
Add to cabbage, toss well, and continue to sauté until the cabbage wilts and begins to color, 10 minutes.
Do not use sauerkraut in a can. It is best to use packaged or in a glass bottle.
Add the sauerkraut and sauté, stirring, for 5 minutes. Add the reserved soaking liquid, the chicken or beef broth, Madeira, caraway seeds (if desired), and tomato paste. Stir and bring to a low boil, then reduce the heat to low. Add the sugar and pepper, stir well, and simmer, covered, for 45 to 60 minutes. Serve hot. Serves 4-6.

Nutrition Facts : Calories 340.8, Fat 18.6, SaturatedFat 6.1, Cholesterol 47.7, Sodium 2597.6, Carbohydrate 23.9, Fiber 8.1, Sugar 10.2, Protein 20.4

ROASTED SAUERKRAUT AND BACON

Roasted Sauerkraut And Bacon image

Provided by Nancy Harmon Jenkins

Categories dinner, casseroles, side dish

Time 4h

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon black peppercorns
6 juniper berries
2 sprigs fresh rosemary, leaves only
1 teaspoon fresh winter savory leaves, chopped
1 teaspoon fresh thyme leaves
6 fennel seeds
1 12-ounce slab smoked meaty bacon, preferably nitrate-free, rind removed
1/4 cup sweet apple cider
2 pounds naturally fermented sauerkraut (see note)
1 1/2 pounds small Yukon Gold or other yellow-fleshed potatoes
Sea salt and ground black pepper

Steps:

Heat oven to 275 degrees. Place peppercorns in a small skillet over medium-high heat. Toast until they are crisp and give off a nutty aroma. Transfer to a mortar and grind to a coarse powder, gradually adding and pounding in juniper berries, rosemary, savory, thyme and fennel seeds.
Rub bacon well with mixture, shaking off excess. Place bacon in a small ovenproof dish. Add cider and enough water to come halfway up sides of bacon. Cover lightly with foil and bake 3 hours, turning bacon halfway during cooking. Check occasionally and add boiling water as necessary to maintain level of liquid in dish. Remove dish from oven and cool until warm; bacon should be very tender but intact. Place a heavy plate on bacon to weight it as it cools. Place dish in refrigerator for 2 hours.
Heat oven to 350 degrees. Drain sauerkraut and place in a ceramic baking dish. Break bacon slab into large irregular pieces or cut into 1 1/2-inch cubes, and scatter over kraut. Remove 2 tablespoons of solidified fat from bacon dish, and reserve. Stir remaining jelled liquid and fat in dish, adding enough water so there is about 1/2 cup in dish. Spoon about 1/3 cup over bacon and kraut, cover, and bake for 30 minutes.
While bacon and kraut bake, prepare potatoes: If potatoes have smooth skins, they need not be peeled. Cut in two lengthwise. Melt reserved fat in a medium skillet, and add potatoes cut-side down. Season to taste with salt and pepper. Sauté over medium heat until browned on bottoms, about 5 minutes. Turn and continue to cook for a few minutes, then add remaining braising liquid and remove from heat.
When kraut has cooked for 30 minutes, remove from oven and push kraut to one side of dish. Add potatoes and their liquid to other side, and return to oven until potatoes are tender, 15 to 20 minutes. Serve

Nutrition Facts : @context http, Calories 559, UnsaturatedFat 21 grams, Carbohydrate 47 grams, Fat 35 grams, Fiber 13 grams, Protein 17 grams, SaturatedFat 12 grams, Sodium 2077 milligrams, Sugar 8 grams, TransFat 0 grams

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