Cabbage And Sauerkraut For The Crock Pot Recipes

SLOW COOKER SAUERKRAUT AND SAUSAGE

Steps:

• In a medium bowl, combine the sauerkraut and brown sugar. then place in slow cooker. Arrange the sausage and onion over the sauerkraut.
• Cook on high for two hours, check for dryness, adding some water if necessary, then reduce to low setting, and cook on low for two more hours.

CROCK POT CABBAGE RECIPE

Steps:

• Place your cabbage in your crock pot
• Top with remaining ingredients
• Cover and cook on high for 4 -6 hours or until cabbage is tender.

CROCK POT KIELBASA & SAUERKRAUT

Steps:

• Slice 1 onion into thin strips and caramelize.
• Drain and rinse sauerkraut.
• Slice kielbasa into 1-inch lengths.
• Combine water, cider and brown sugar.
• Combine all ingredients well in crock pot.
• Cook on high 6 hours.

CABBAGE AND SAUERKRAUT FOR THE CROCK POT

Steps:

• Place chopped cabbage into crock pot. Place sauerkraut and onions over top.
• In a mixing bowl, combine all remaining ingredients and mix well. Pour into crock pot.
• Cover and cook on low for 4-6 hours, or until cabbage is as tender as you want.
• Stir well before serving.

QUICK SAUERKRAUT

Steps:

• In a medium saucepan, combine cabbage, vinegar, salt, and 1 1/4 cups water. Cover, and cook over medium, stirring occasionally, until cabbage is tender, 30 to 35 minutes (if bottom of pan starts to brown, add 1/4 cup more water). To store, refrigerate up to 2 weeks.

AUTHENTIC ROMANIAN SAUERKRAUT STUFFED CABBAGE ROLLS

Steps:

• Make the filling:
• In a large bowl place together ground meat, diced onions, rice, thyme, ground pepper and marjoram. Mix everything really well.
• Set aside.
• Make the cabbage rolls:
• Prepare the cabbage leaves by removing the core and the thickest part of each leaf. If the leaves are too big cut them in half.
• Grab a cabbage leaf and place 1 tablespoon of meat on it. Wrap the meat inside the cabbage leaf to obtain a neat roll.
• Place shredded cabbage on the bottom of the pot, then start adding the rolls.
• Optional, you can add a layer of bacon over each layer of rolls.
• Fill up the pot with cabbage rolls, then mix together the tomato juice and the paste and pour it over the rolls.
• Add water to cover the rolls.
• The final layer should be shredded cabbage.(use left over cabbage)
• Sprinkle more bacon, thyme and bay leaves and cover with a lid.
• Bake in the oven at 350F for about 2 hours.
• Remove the lid and allow the cabbage rolls to bake for another 30-45 minutes. You might notice the water evaporated, so you can add a little bit more, but do not fill up the pot again.
• Serve them warm with a dollop of sour cream on top, fresh bread or polenta and hot peppers.
• Crockpot: Follow the same method of making the rolls, but cook them in the crockpot on "Low" from 6-8 hours, or 4-5 hours on "high".
• Instant Pot: Follow the recipe as I describe it. Close the pot and press the "Pressure Cook"manual button setting the time for about 18-20 minutes. Do a natural pressure release.