Polish Kraut And Apples Recipes

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POLISH SAUERKRAUT AND CARROT SALAD



Polish Sauerkraut and Carrot Salad image

This is a tart and fresh salad, eaten in Poland during the winter months, when fresh vegetables used to be scarce and home cooks would mainly rely on fermented or tinned vegetables.

Provided by apfel

Categories     Salad

Time 45m

Yield 4

Number Of Ingredients 8

4 cups sauerkraut, drained
1 onion, chopped
1 apple - peeled, cored, and grated
2 carrots, grated
¼ cup canola oil
3 tablespoons sugar
1 teaspoon caraway seeds, or more to taste
salt and ground black pepper to taste

Steps:

  • Place sauerkraut in a colander and squeeze out all excess liquid using your hands; chop well.
  • Combine sauerkraut, onion, apple, and carrots in a large bowl and mix. Add oil and sugar and toss to combine. Season with caraway seeds, salt, and pepper. Refrigerate 30 minutes before serving.

Nutrition Facts : Calories 235.2 calories, Carbohydrate 27.1 g, Fat 14.4 g, Fiber 6.2 g, Protein 2.2 g, SaturatedFat 1.1 g, Sodium 989.9 mg, Sugar 18.3 g

SAUERKRAUT AND APPLES



Sauerkraut and Apples image

In the Chesapeake, seafood often finds its way onto the Thanksgiving menu. But in Baltimore, which has a strong eastern European and German immigrant history, the holiday table demands something else. "The absence of sauerkraut when turkey is present, Thanksgiving included, is unthinkable, comparable to potatoes without gravy or crisp French fries without ketchup," wrote John Shields, the chef and owner of Gertrude's restaurant in Baltimore, in his cookbook "Chesapeake Bay Cooking." (Sauerkraut is a mainstay well beyond Thanksgiving; Gertrude's hosts an annual Krautfest in January.) Traditionally, homemakers fermented the cabbage in earthenware crocks in their cellars, but these days the fresh stuff is available to buy. On Thanksgiving, it's often simply served as a side, or incorporated into dishes like this, in which the sauerkraut is braised in beer with bacon and apples.

Provided by Jennifer Steinhauer

Categories     side dish

Time 55m

Yield 8 servings

Number Of Ingredients 8

6 tablespoons butter
4 slices bacon, cut into 1/2-inch pieces
1 small onion, thinly sliced
3 tart apples, such as Stayman, Pippin, Granny Smith or Jonagold, peeled, cored, and thinly sliced
2 pounds sauerkraut, drained and rinsed
1 bottle (12 ounces) beer (you may substitute apple cider)
Black pepper, to taste
1/2 teaspoon caraway seeds

Steps:

  • Melt butter in a large heavy pot over medium-high heat. Add bacon and cook, stirring often, until fat has started to render, about 5 minutes.
  • Toss onion and apples in the fat and cook, stirring occasionally, until onions begin to soften, about 3 minutes. Stir in sauerkraut.
  • Add beer and season with pepper and caraway seeds. Bring mixture to a boil, then cover the pot. Reduce heat so mixture is just simmering and cook for 45 minutes. Or transfer the covered pot to a 350-degree oven and bake for 1 hour. Stir and serve hot.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 850 milligrams, Sugar 9 grams, TransFat 0 grams

POLISH KRAUT AND APPLES



Polish Kraut and Apples image

My family loves this hearty, heartwarming meal on cold winter nights. The tender apples, brown sugar and smoked sausage gave this dish fantastic flavor. I like making it because the prep time is very short. #151;Caren Markee, Crystal Lake, Illinois

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 4 servings.

Number Of Ingredients 7

1 can (14 ounces) sauerkraut, rinsed and well drained
1 pound smoked Polish sausage or kielbasa, cut up
3 medium tart apples, peeled and cut into eighths
1/2 cup packed brown sugar
1/2 teaspoon caraway seeds, optional
1/8 teaspoon pepper
3/4 cup apple juice

Steps:

  • Place half of the sauerkraut in an ungreased 3-qt. slow cooker. Top with sausage, apples, brown sugar, caraway seeds if desired and pepper. Top with remaining sauerkraut. Pour apple juice over all., Cover and cook on low until apples are tender, 4-5 hours.

Nutrition Facts : Calories 546 calories, Fat 31g fat (12g saturated fat), Cholesterol 81mg cholesterol, Sodium 1630mg sodium, Carbohydrate 52g carbohydrate (43g sugars, Fiber 4g fiber), Protein 15g protein.

CREAMY AMSTERDAM MASHED POTATOES WITH SAUERKRAUT



Creamy Amsterdam Mashed Potatoes With Sauerkraut image

Potatoes and sauerkraut are a perfect culinary match. Learn how to make creamy Dutch mashed potatoes with sauerkraut at home with this easy recipe.

Provided by Peggy Trowbridge Filippone

Categories     Side Dish     Dinner

Time 55m

Yield 6

Number Of Ingredients 9

6 medium potatoes (about 2 pounds, peeled and halved)
1 1/2 teaspoons salt
5 tablespoons butter (unsalted, divided)
1/2 cup heavy cream (approximately)
1 medium onion (minced)
1 (1 pound) can sauerkraut (well drained)
1 cup of water
Optional: salt (to taste)
Optional: black pepper (freshly ground, to taste)

Steps:

  • In a large saucepan or stockpot, bring enough water to cover the potatoes to a boil. Add 1 1/2 teaspoons salt to the boiling water.
  • Cook the potato halves in boiling water until tender. Drain well, return to heat, and dry well, being careful not to burn them.
  • Put the potatoes through a ricer and into a bowl. Beat in 3 tablespoons of butter and enough of the cream to make the potatoes creamy and fluffy.
  • In a saucepan, melt the remaining butter and cook the onion over medium heat until soft. Do not brown.
  • Blend in the drained sauerkraut and water. Cover and simmer 35 minutes, stirring occasionally so the sauerkraut does not burn. Add small amounts of water if necessary.
  • When all the water has cooked off and the sauerkraut is tender, blend the sauerkraut well with the mashed potatoes.
  • Season with salt and pepper, if desired, and serve the potato-kraut very hot.

Nutrition Facts : Calories 314 kcal, Carbohydrate 37 g, Cholesterol 48 mg, Fiber 6 g, Protein 5 g, SaturatedFat 11 g, Sodium 1052 mg, Sugar 4 g, Fat 17 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g

SAUSAGE, SAUERKRAUT & APPLES



Sausage, Sauerkraut & Apples image

Make and share this Sausage, Sauerkraut & Apples recipe from Food.com.

Provided by Corbin Lee

Categories     One Dish Meal

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb fresh sauerkraut or 1 lb canned sauerkraut
1 lb smoked sausage (for a low-fat version) or 1 lb smoked turkey sausage (for a low-fat version)
3 tart cooking apples, thinly sliced
1/2 cup packed brown sugar
3/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup apple juice or 3/4 cup cider

Steps:

  • Rinse sauerkraut and squeeze dry.
  • Cut sausage into 2-inch pieces.
  • Put 1/2 the sauerkraut in the slow cooker.
  • Add the sausage pieces on top.
  • Continue to layer remaining ingredients in slow cooker in the order listed.
  • Top with remaining sauerkraut.
  • Do not stir the layers.
  • Cover.
  • Cook on high 4 hours, or low 6-7 hours.
  • Stir before serving.

POLISH SAUERKRAUT AND APPLES



Polish Sauerkraut and Apples image

Make and share this Polish Sauerkraut and Apples recipe from Food.com.

Provided by SusieQusie

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 (14 ounce) can sauerkraut, drained & rinsed
1 lb fully cooked Polish sausage or 1 lb kielbasa, cut into 2 inch pieces
3 medium tart apples, peeled, cored and cut into 8ths
1/2 cup brown sugar, packed
1/2 teaspoon caraway seed
1/4 teaspoon black pepper
3/4 cup apple juice

Steps:

  • Place 1/2 of the sauerkraut in the bottom of your slow cooker.
  • Top with sausage & apples then remainder of sauerkraut.
  • Mix together the brown sugar, caraway seeds & pepper and sprinkle evenly on top.
  • Pour apple juice all over.
  • Cover & cook on low for 4-5 hours or until apples are tender.

Nutrition Facts : Calories 588.3, Fat 33.1, SaturatedFat 11.8, Cholesterol 79.5, Sodium 1696, Carbohydrate 57.6, Fiber 6.5, Sugar 47.2, Protein 17.5

KIEłBASA SAUSAGE AND BRAISED SAUERKRAUT (QUICK BIGOS)



Kiełbasa Sausage and Braised Sauerkraut (Quick Bigos) image

This Kiełbasa and Sauerkraut dish is a quicker, simplified version of a classic bigos stew. It's the epitome of comfort food: crispy rounds of kiełbasa sausage are blanketed in a soft, braised sauerkraut.

Provided by Kasia

Categories     Polish Main Courses

Time 3h20m

Number Of Ingredients 13

2 tbsp butter
1 (7 oz, 200 g) large yellow onion
2 apples, hard & sweet *see notes
1 lb (450-500 g) kiełbasa sausage (Polish 'zwyczajna' or 'wiejska')
7 oz (200 g) strongly smoked kiełbasa sausage (e.g. 'jałowcowa') *see notes
3.5 oz (100 g) lean smoked bacon
1.5 lb (24.5 oz, 700 g) sauerkraut
4 bay leaves
5 allspice berries
5 juniper berries
Black pepper, freshly ground
Salt, for seasoning
2 cups (500 ml) chicken stock

Steps:

  • Have a little taste of the sauerkraut. If it's too sour, use a colander and rinse it in cold water, then drain it.
  • Roughly chop the sauerkraut, pieces shouldn't be longer than 1 inch (2.5 cm).
  • Peel the onion, chop it finely.
  • Peel the apples, cut into quarters and remove the core.
  • Slice both sausages into rounds, roughly 0.5 inch (around 1 cm) thick. Slice the bacon into thin slices.
  • Set up your oven to 356°F / 180°C, we'll need it soon.
  • Heat up 2 tablespoons of butter. Add chopped onion, season it lightly with salt, cook for a minute on medium heat, stirring from time to time.
  • Add in sausage and bacon slices. Fry for 2 to 3 minutes, stirring regularly, as the onions start to brown. Take it off the heat. If you're using a regular frying pan, move its contents into an oven-proof dish.
  • Add chopped sauerkraut, spices (4 bay leaves, 5 allspice berries, 5 juniper berries) and apples.
  • Generously season with freshly ground black pepper and optionally with salt as well (careful though - sauerkraut, kiełbasa and bacon are very salty already).
  • Pour in the chicken stock, enough to cover the sauerkraut. Cover the dish with a lid.
  • Place the dish in the oven for 90 minutes. After that time take the dish out and stir well. If it's too dry, add some more stock (or water).
  • Cover again and return to the oven for another 90 minutes.
  • Serve warm with some bread or potatoes on the side.

Nutrition Facts : Calories 273 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 14 grams fat, Fiber 8 grams fiber, Protein 9 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 609 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

POLISH BRAISED SAUERKRAUT



Polish Braised Sauerkraut image

In this classic recipe, sauerkraut gets braised slowly, getting more tender by the minute. Goes brilliantly with pork dishes.

Provided by Kasia

Categories     Polish Side Dishes

Time 1h30m

Number Of Ingredients 16

1 lb (450-500 g) sauerkraut
Hot water, enough to cover and top up
2 tbsp butter
2 bay leaves, dried or fresh
1 tsp cumin
5 black peppercorns, whole
2-3 allspice berries
1 small (3.5 oz,100 g) sweet apple, optional
3.5 oz (100 g) smoked bacon, in bits/pieces, optional
Pinch of salt, to season
Pinch of ground black pepper, to season
Pinch of sugar, to season
½ bunch fresh dill or parsley, optional
2 medium onions, finely chopped
1-2 tbsp flour
½ cup (100-120 ml) water or salt-free chicken stock

Steps:

  • Drain the sauerkraut, keeping the juice (we won't use it here, but feel free to drink it - it's very healthy!). Have a taste - if the sauerkraut is extremely sour, it's worth giving it a rinse under running water first, then squeeze it out.
  • Roughly chop the sauerkraut, so that the strings of fermented cabbage aren't too long.
  • Move the sauerkraut into a deep frying pan/skillet.
  • Pour in enough hot water to nearly cover the sauerkraut.
  • Add in 2 tablespoons of butter (don't worry, it will melt on its own), 2 bay leaves, 1 tablespoon of cumin, 5 black peppercorns and 2-3 allspice berries.
  • Cover with a lid and braise until soft. Sauerkraut will become soft after around 40 to 50 minutes of cooking. Monitor the process from time to time, making sure nothing boils over or sticks to the pan. Add more water if necessary.
  • [optional step: apple] After 25 minutes of braising (somewhere around the half-way mark), add an apple. Peel one small sweet apple (weighing roughly 3.5 oz / 100 g before peeling) and chop it finely. You can also grate it instead (using the largest holes). Add the apple pieces into the sauerkraut and continue braising.
  • [optional step: bacon] As the braising is nearing the end, let's fry the bacon: Chop the smoked bacon into cubes (or small pieces) and fry them up on a separate frying pan until lightly golden. Usually bacon renders enough of its own fat, so no additional cooking fat is required - but if your bacon is very lean, feel free to grease the pan with some oil.
  • Add fried bacon into the braised kraut, fold it in.
  • Add chopped onions into the same frying pan (same one we used for cooking bacon). Sauté them for a few minutes until they turn translucent.
  • Add 1-2 tablespoons of flour into the onions, and stir them in (with a pan-friendly spoon or a spatula).
  • Add in half a cup of water and stir continuously. Increase the heat and bring into a near-boil (keep on stirring!).
  • Move the contents of the frying pan (onions + roux) into the braising sauerkraut. Stir everything together.
  • Have a little taste. Does it need some more salt and pepper? If so, season it a bit more, I usually do. If it tastes a bit too acidic for your liking, add a pinch of sugar. Stir everything together and switch off the heat.
  • [optional step] Chop fresh dill finely and fold it into the sauerkraut. Serve hot.

Nutrition Facts : Calories 208 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 11 grams fat, Fiber 4 grams fiber, Protein 7 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 414 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

POLISH KRAUT WITH APPLES



Polish Kraut with Apples image

The combination of apples, sauerkraut and smoked sausage gives this hearty dinner an Old World flavor. I enjoy making it because it's so easy to make. —Caren Markee, Cary, Illinois

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 2 servings.

Number Of Ingredients 7

1 cup sauerkraut, rinsed and well drained
1/2 pound smoked Polish sausage or kielbasa, cut up
1 large tart apple, peeled and cut into eighths
1/4 cup packed brown sugar
1/4 teaspoon caraway seeds, optional
Dash pepper
1/3 cup apple juice

Steps:

  • Place half the sauerkraut in an ungreased 1-1/2-qt. slow cooker. Top with sausage, apples, brown sugar, caraway seeds if desired, and pepper. Top with remaining sauerkraut. Pour apple juice over all., Cover and cook on low until apples are tender, 3-4 hours.

Nutrition Facts : Calories 522 calories, Fat 30g fat (10g saturated fat), Cholesterol 81mg cholesterol, Sodium 1440mg sodium, Carbohydrate 49g carbohydrate (41g sugars, Fiber 3g fiber), Protein 15g protein.

RECIPE



Recipe image

Crockpot Polish Kraut 'n' Apples Recipe uses and interesting combination of ingredients including sauerkraut, Polish sausage, cooking apples, brown sugar, caraway seeds and apple juice to create this delicious dish.

Provided by by:    Brett Overton  

Categories     Pork

Time 3h12m

Yield Servings: 4

Number Of Ingredients 8

1 lb. fresh, or canned, sauerkraut, divided
1 lb. lean smoked Polish sausage
3 tart cooking apples, thinly sliced
1/2 cup packed brown sugar
3/4 tsp. salt
1/8 tsp. pepper
1/2 tsp. caraway seeds, optional
3/4 cup apple juice, or cider

Steps:

  • Rinse sauerkraut and squeeze dry. Place half in slow cooker.
  • Cut sausage into 2-inch lengths and add to cooker.
  • Continue to layer remaining ingredients in slow cooker in order given. Top with remaining sauerkraut. Do not stir.
  • Cover. Cook on High 3 - 3 1/2 hours, or on Low 6-7 hours. Stir before serving.

Nutrition Facts : Calories 657 per serving

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