Kraut Kuchen Recipes

SAUERKRAUT KUCHEN (SAUERKRAUT CAKE)

Steps:

• Preheat oven to 325 degrees.
• Grease and flour three eight-inch cake pans.
• Cream butter and sugar until smooth.
• Add vanilla and eggs, one at a time. Sift dry ingredients together and add alternately with water to the butter and egg mixture. Mix well.
• Fold in drained sauerkraut.
• Turn into cake pans. Bake at 325 degrees for approximately 30 minutes or until cake springs back at the touch. Remove from pans immediately, cool on a rack then frost layers with fudge frosting (see recipe).

ALTDEUTSCHER SAUERKRAUT-KUCHEN (GERMAN SAUERKRAUT PIE)

Steps:

• Line a deep dish pie plate with enough pastry to make a crust on the bottom and sides and set aside.
• Cook diced Speck or bacon in a skillet; drain fat, reserving 1 tsp in which to saute the onions.
• Sprinkle diced bacon, caraway seeds, and sauteed onions in pie plate.
• Combine the remaining ingredients (sauerkraut, sour cream, eggs, and grated cheese) and pour into the pan as if you were filling a quiche.
• Bake at 325-350 F (or 175 C) for about 45 minutes or until a knife inserted near the center comes out clean, not gloppy.
• Let cool slightly before serving.

KRAUT BIEROCKS

Steps:

• To Make Sweet Dough: In a medium bowl combine the yeast, sugar and water and mix together; let stand 10 minutes. Stir in flour, dry milk, baking powder and shortening, then knead mixture for 10 minutes, adding as little flour as necessary. Cover bowl with a damp cloth and let rise in a warm place for 30 minutes, then knead again.
• To Make Filling: Meanwhile, brown beef, sausage and onion in a large skillet over medium high heat. Drain extra fat from skillet, then stir in cabbage, mustard, salt and pepper and cook for 5 minutes. Add cheese and cook, stirring, until cheese is melted.
• Preheat oven to 350 degrees F (175 degrees C).
• Flatten a piece of dough. Place large spoonful of meat filling onto dough and fold over to form a round bun. Lay folded-side-down in a lightly greased 9x13 inch baking dish. Repeat with remaining dough and filling.
• Bake in preheated oven for 20 minutes, or until golden brown.

SAUSAGE AND KRAUT

Steps:

• Soak the sauerkraut in a bowl of warm water. Cover the potatoes with water in a small saucepan and simmer over medium heat until tender, about 10 minutes. Drain and keep warm.
• Meanwhile, heat the vegetable oil in a large pot over medium-high heat. Prick the sausages with a fork and add to the pot along with the pork; cook until browned on one side, about 4 minutes. Turn the meats and add the onion, garlic, coriander, juniper berries, and salt and pepper to taste. Cook until the onion is golden brown, about 6 minutes. Add the apple and cook 2 more minutes.
• Drain the sauerkraut, then add to the pot along with the wine and 1 cup water. Cover and simmer 10 minutes, then uncover and cook until thickened, about 5 more minutes. Transfer the sauerkraut, meats and potatoes to a platter. Top with the parsley and serve with mustard.

KRAUT KUCHEN

Steps:

• Saute onion with ground chuck in one frying pan and the cabbage in another.
• Salt and pepper to your taste.
• Let simmer until done and then drain well.
• Prepare hot dough mix.
• Divide into 12 equal amounts and roll dough extremely thin.
• Place handful of meat-cabbage mixture in center and fold corners into center.
• Set folded side down on a greased cookie sheet and bake at 350 degrees F until brown, 20 25 minutes.

KRAUT KUCHEN

Steps:

• While bread dough is rising; In a large skillet with tall sides, or stock pot, Cook sausage and chopped onions until sausage is gray in color. Chop sausage into small grounds as it cooks. Drain and return to skillet. Add both bags of coleslaw mix, salt and pepper, and cover to steam cabbage. Stir mixture occasionally until cabbage is tender but not limp. Roll dough to 1/4 inch thickness and cut into 4 inch squares. Place scoop of mixture in center of square and bring all corners together, pinching closed. The pinch seams closed and place on prepared baking sheet, seams down. Bake at 375 for 15-20 min. until golden brown. Remove from oven and brush with milk to soften crust.

GERMAN KUCHEN

Steps:

• 1. Dough- Scald milk and add butter, sugar, and salt. Dissolve yeast in warm water in seperate bowl and then add to milk mixture. Beat in eggs and then flour. Cover and let rise until doubled. About an hour. Punch down and divide into 5 pieces. Roll out into desired shape and let rise 30 minutes. Then choose your topping. I used a 9" round cake pan for mine.
• 2. Cinnamon Topping: Use a pastry blender to mix butter and brown sugar and flour. Add cinnamon and sprinkle over dough after it rises the second time. Dot with Butter if desired. Bake at 375 for 20 minutes.
• 3. Cherry Topping: Heat can of dark cherry pie filling and spread on crust after it rises second time. Bake for 20 minutes at 375.
• 4. Cheese Topping; Mix cottage cheese, egg and sugar in blender intil creamy. Heat slowly until warm on stove. Pour on dough after rises second time. Bake at 375 for 25 minutes.
• 5. Butter Topping: Beat together sugar, eggs, and vanilla. Slowly beat in oil. Add oil too fast and it will curdle. Heat on top of stove until hot and pour on crust after second rising. Bake 25 minutes at 375.
• 6. Apple Topping: Peel and slice thinly 3 apples. Sprinkle with cinnamon and sugar and nutmeg to taste. Roll this dough out in a rectangle. Fill the center with apples and dot with butter. Bake 20 minutes at 375.

GRANDMA GELDNER'S APFEL KUCHEN (APPLE KUCHEN)

Steps:

• Preheat oven to 350°F.
• Mix 1 1/4 cup flour, baking powder, 2 tsp sugar, and salt and sift once.
• Cut 1/2 cup butter into dry mix with a pastry blender to pea size.
• In a small bowl, beat egg with 2 T milk and add to dry mix.
• Mix thoroughly and pat dough into a greased or oiled 9x13-inch baking dish.
• Pare and core apples.
• Cut into thin wedge slices and place on dough in rows until covered. We would cover the thin end of one apple with the thick end of the other.
• Dot apples with 2 T butter and mix 3/4 cup sugar, 1 1/2 Tbs flour and cinnamon together.
• Spread dry topping over dotted apples, and bake in oven for 30-45 minutes, until golden brown.

BAVARIAN SAUERKRAUT

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.