SAUSAGE AND SAUERKRAUT
This is a recipe from a sweet old German lady I used to attend church with. Allow for plenty of time to prepare and cook this dish. It is definitely worth the time and effort! Serve with hot German potato salad and red cabbage.
Provided by DOEMARK
Categories World Cuisine Recipes European German
Time 3h35m
Yield 5
Number Of Ingredients 7
Steps:
- Place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- Place the bacon and onion into a skillet over medium heat, and cook until the bacon is almost crisp and the onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut. In the same skillet, brown the kielbasa sausage in the remaining bacon grease until the sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture. Spoon the sauerkraut and sausage mixture into the prepared baking dish.
- Bake in the preheated oven until bubbling, about 1 hour.
Nutrition Facts : Calories 777.2 calories, Carbohydrate 28.6 g, Cholesterol 128.2 mg, Fat 62.3 g, Fiber 6.5 g, Protein 24.6 g, SaturatedFat 26.4 g, Sodium 2702.1 mg, Sugar 20.2 g
TRADITIONAL SAUERKRAUT WITH CARAWAY
Cabbage is perfect for fermenting because the cell walls are easily broken down with salt, and the juices that are released quite easily make the brine. While you are chopping and grating your cabbage, eat a piece raw. It will be crunchy and sweet. After fermentation it will be pretty crunchy still, shiny and alive-looking; the sugars will have been eaten by the lactobacillus bacteria (et al); and the sauer that you taste is the lactic acid cleverly produced by the lactobacillus. I'm salivating just writing this.
Provided by Sharon Flynn
Categories Cabbage Caraway Side
Number Of Ingredients 5
Steps:
- Weigh the shredded cabbage (as cabbages vary in size and weight) to ensure the salt to cabbage ratio is correct. The amount of salt you use should come to about 1.5-2.5%, but no more than 3%, of the cabbage weight.
- In a large bowl, mix and massage the salt through the cabbage thoroughly, making sure to distribute the salt evenly.
- Let it sit to sweat a bit-maybe 10 minutes. This is simply to make the next step easier. This is a good time to get your vessel cleaned and to rest up for the next stage.
- With your pounder, pound quite energetically for about 5-10 minutes, until the cabbage is dripping with its own salty water when you pick up a handful. This part is important as you need this liquid-it's your brine.
- You can also use the dough hook of a stand mixer to do the pounding part, which can speed things up somewhat. Don't let it run for too long though, only a few minutes. Using a mixer is easy and great for people who are doing this a lot and in large batches, but it takes quite a bit of the emotional release and fun out of it.
- Next, mix in the caraway seeds (if using).
- Put the mixture into the jar, packing it down tightly as you go using the pounder. Push down well, particularly at the end to coax out any more brine. You need the brine to cover the cabbage.
- Don't pack the cabbage all the way to the top; leave some headroom at the top of the jar to allow for a bit of growth and movement and, of course, the weight. You don't want the liquid touching the top of the lid, as it will end up spewing out of your air-lock or up out of your lid.
- Cover with a cabbage leaf (the follower), the weight and then your chosen lid or system.
- Depending on your ferment, you can start trying it as soon as you'd like, but the less you fiddle with it in the first 2 weeks, the better. It is ready when you think it is delicious. With the right system and temperature, you can leave it to ferment for months before refrigeration.
- If you used a crock, you'll need to decant the kraut to smaller jars before you refrigerate, unless you have a walk-in cool room, or large cellar. (Lucky you.) It will keep in the fridge for 12 months or more. Use your senses.
CARAWAY SAUERKRAUT
Over the year, I've found that learning to cook with herbs and spices is fun and rewarding. With sauerkraut, bacon and caraway, this side dish really reflects my German heritage.-Trudi Johnson, Hixson, Tennessee
Provided by Taste of Home
Time 2h10m
Yield 18-20 servings.
Number Of Ingredients 6
Steps:
- In a 5-qt. Dutch oven, cook bacon and onion for 8-19 minutes or until onion is golden brown. Stir in sauerkraut and caraway. Add water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally. Add potato. Cook for 20 minutes or until potato is tender.
Nutrition Facts : Calories 57 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 350mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 1g protein.
SAUERKRAUT WITH BACON, POTATO AND CARAWAY
I have been making this for years. I got the idea from a recipe in the old Joy of Cooking and just modified from there. This is great comfort food
Provided by Brenda.
Categories Pork
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Saute bacon until crisp.
- remove bacon to drain, reserving fat in pan.
- saute onion in bacon fat until browned.
- add sauerkraut and saute for 5 minutes; add potato, chicken stock, reserved bacon, black pepper and caraway.
- Bring to a boil and simmer on lowest heat for 20 minutes- stirring frequently, then cover and simmer for an additional 30 minutes- stirring every 10 minutes.
Nutrition Facts : Calories 142.9, Fat 7.3, SaturatedFat 2.4, Cholesterol 9.6, Sodium 941.1, Carbohydrate 13.9, Fiber 3.8, Sugar 2.8, Protein 5.9
BAVARIAN SAUERKRAUT
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
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
SAUERKRAUT WITH GIN AND CARAWAY
Provided by Molly Wizenberg
Categories Gin Vegetarian Quick & Easy Low Cal Healthy Caraway Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 4
Steps:
- Combine sauerkraut, gin, and caraway seeds in heavy large saucepan. Bring to simmer over medium heat. Reduce heat to medium-low and simmer gently, uncovered, until gin is reduced by slightly more than half, stirring occasionally (sauerkraut will still be crunchy and gin and caraway flavors will be absorbed), about 30 minutes. Add butter and stir until melted. Serve warm.
KIELBASA WITH APPLE CARAWAY SAUERKRAUT
Steps:
- Preheat oven to 425 degrees. In a large oven-proof skillet over medium heat, saute kielbasa until browned, about 4 minutes on each side. Remove kielbasa to a plate and keep warm. In the same pan, saute the onion and the apple for 1 minute. Drain and rinse the sauerkraut and add it to the apples and onion in the skillet. Add the chicken stock and caraway seeds to the pan and stir. Return the kielbasa to the skillet and cover. Put covered skillet in hot oven and cook for 15 to 20 minutes.
KIELBASA SAUSAGE WITH CARAWAY SAUERKRAUT
A simple and quick one-dish meal.
Provided by Vicki Butts (lazyme)
Categories Beef
Time 40m
Number Of Ingredients 7
Steps:
- 1. Combine onion, sauerkraut, wine, bay leaves, caraway seeds and pepper in heavy large saucepan.
- 2. Cover and simmer mixture for 30 minutes.
- 3. Add sausage and simmer 20 minutes.
- 4. Discard bay leaves and serve.
- 5. Note: I've also made this in the crock pot on low for about 6 hours.
More about "caraway sauerkraut recipes"
BEET CARAWAY SAUERKRAUT RECIPE | NOURISHING TIME
From nourishingtime.com
Estimated Reading Time 5 mins
- In a large mixing bowl, mix approximately 1 3/4lb shredded cabbage, 1/2lb shredded beets, 2 tsp caraway seeds and 12.5 grams salt. Mix well!
- Stuff into jar and press down as much as you can. Leave a few inches of head space. My general rule of thumb is to fill only to the shoulder of a Fido jar, which leaves about 3 inches of headspace.
CARAWAY SAUERKRAUT RECIPE -SUNSET MAGAZINE
From sunset.com
Estimated Reading Time 2 mins
- In a 4-qt. pot, heat oil over medium-high heat. Add onions and cook, stirring occasionally, until softened, about 3 minutes. Add caraway seeds and cook, stirring, until combined, about 1 minute. Stir in sauerkraut and ale. Reduce heat to medium-low and cook, stirring once in a while, until the mixture is hot and flavors are blended, about 30 minutes. Serve warm or at room temperature.
HOMEMADE EUROPEAN SAUERKRAUT WITH CARAWAY - ACTIVE VEGETARIAN
From activevegetarian.com
Estimated Reading Time 6 mins
- Put the shredded cabbage into a large bowl. Sprinkle salt and caraway over the cabbage and massage it with your hands until liquid starts to release. Set it aside.
- While the cabbage is marinating, peel and slice the apple. Add the sliced apple to the bowl with the cabbage. Use your hands to work the apple through the cabbage evenly, then once again massage the cabbage until it releases plenty of liquid when squeezed in your hands.
- Transfer the cabbage to a wide mouth quart-sized Mason jar or Fermentation Crock, packing it down tightly with each handful added to the jar. When the cabbage is tightly packed down, take the cabbage leaf you saved earlier and gently fold it until it is about the same width and proportion as the jar. Place the leaf into the jar, on top of the packed cabbage and make sure it covers it completely.
- Press the cabbage leaf down firmly, then pour enough brine from the mixing bowl to cover all of the cabbage and submerge it in the liquid. The cabbage must be below the water (brine) level, away from oxygen. Be sure to leave an inch of space between the top of the liquid and the top of the jar. Doing this allows for expansion. Do not leave too much room at the top of the jar as too much oxygen could cause your kraut to go bad.
GERMAN SAUERKRAUT WITH CARAWAY SEEDS | EASIEST RECIPE
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Estimated Reading Time 2 mins
OMA'S GERMAN RECIPE FOR SAUERKRAUT
From quick-german-recipes.com
HOW TO MAKE HAPPY GUT SAUERKRAUT WITH FENNEL & CARAWAY SEEDS
From nittygrittylife.com
Estimated Reading Time 6 mins
- Peel and discard some of the outer cabbage leaves, saving two clean and unblemished leaves to place on top of your ferment later. Rinse and pat dry the cabbage. Quarter and remove the core. Sliced each cabbage quarter into thin ribbons.
- Once all cabbage is prepared, place in a very large bowl and sprinkle with salt. With freshly washed and very clean hands start tossing, squeezing, and smashing. Continue these motions for approximately 30 mintues until a substantial about of liquid accumulates in the bottom of the bowl and the cabbage is wilted. Mix in fennel and caraway seeds.
- Back into a one-gallon jar or fermentation crock. Press firmly to release more liquid in order to cover the cabbage. Place optional grape leaves on top of the cabbage at this time if desired. If there is not enough brine produced naturally, you may add some of the optional brine indicated above to cover. Place the reserved cabbage leaves on top of the soon to be kraut. Weigh down with fermentation weights like these OR by placing a gallon size freezer bag filled with the optional brine on top of the cabbage leaves. If using a jar, place on a lid with an airlock, or if using a crock follow instructions from the manufacturer. If no instructions exist for your crock, place a clean cloth or lid over crock to prevent bugs and contamination (if no airlock for your jar lid, place lid on somewhat loosely to release pressure from ferment.
- You should see signs of fermentation such as bubbling within a few days. Allow your cabbage to ferment for 3-4-5 weeks, although it may be down sooner depending on the heat in your home. Start tasting the sauerkraut after about a week of active ferment with a clean utensil. The ferment is "done" when you are happy with the flavor.
CARAWAY SAUERKRAUT RECIPE: WHY ADD CARAWAY SEEDS ...
From nourishingtime.com
- Close jar and let ferment for 24 hours, then check brine level. If cabbage is not well-submerged, you may need to add more water.
CARAWAY SAUERKRAUT RECIPE | MYRECIPES
From myrecipes.com
- In a 4-qt. pot, heat oil over medium-high heat. Add onions and cook, stirring occasionally, until softened, about 3 minutes. Add caraway seeds and cook, stirring, until combined, about 1 minute. Stir in sauerkraut and ale. Reduce heat to medium-low and cook, stirring once in a while, until the mixture is hot and flavors are blended, about 30 minutes. Serve warm or at room temperature.
HOMEMADE SAUERKRAUT WITH CARAWAY AND APPLES RECIPE - ALEX ...
From foodandwine.com
- Combine all of the ingredients in a very large bowl. Squeeze the cabbage to release some liquid. Press a heavy plate on the cabbage to weigh it down and let stand at room temperature, tossing and squeezing the cabbage 4 or 5 more times, until it has released enough liquid to cover, about 4 hours.
- Pour the cabbage and its liquid into a clean ceramic crock or tall glass container. Top the cabbage with a clean plate that just fits inside the crock. Place a glass or ceramic bowl on the plate and put a heavy can in the bowl; the cabbage should be completely submerged in its brine by at least a 1/2 inch. Cover the crock with a clean kitchen towel and set it in a cool, dark place to ferment for about 6 weeks.
- Every 3 days, clean and replace the plate that sits on the cabbage, carefully skimming any foam or mold that forms on the surface of the liquid. Discard the cabbage and its liquid if it's foul-smelling, or if anything brown, moldy or slimy has penetrated below what can easily be scraped off the surface. If too much liquid evaporates before the sauerkraut is sufficiently fermented, dissolve 1/2 teaspoon of sea salt in 1 cup of spring water and add it to the crock. When the sauerkraut is ready, it should have a light crunch and a bright, pleasantly tangy taste, with an acidity similar to that of a lemon.
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