POLISH SAUERKRAUT AND CARROT SALAD
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
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
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
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
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
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
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
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
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
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
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)
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
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
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
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
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
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
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
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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- In a large sauce pan or Dutch oven, combine the sauerkraut, diced apples, caraway seeds, brown sugar, apple cider and salt over medium heat. Bring to a simmer, then cover and reduce heat to medium-low. Simmer, covered, for 90 minutes, stirring periodically. Remove to the bowl of a slow cooker and turn on to low heat.
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- To prepare the sauerkraut place it in a strainer, gently press to remove excess moisture then chop roughly.
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- Heat a large skillet over medium-high with a glug of olive oil. Pierce sausages several times and then brown on all sides in skillet, about 10 minutes. Remove and set aside.
- Add a little more olive oil and a knob of butter to skillet. Toss in onions, add a pinch of salt, and sauté until lightly browned and starting to soften. If needed, add a little more butter and then the apple slices, toss gently and cook with the onions for a couple of minutes. Lastly, add the potatoes and toss with onion-apple mixture and cook, stirring frequently for a few more minutes. Season lightly with salt.
- Add the drained sauerkraut, apple juice and brown sugar, and, if desired, more caraway seed. Stir to combine and bring to a simmer.
- Nestle sausages in apple-sauerkraut-potato mixture, cover and simmer for 20-25 minutes, stirring occasionally. Remove lid and simmer another 20-25 minutes until sausage is cooked through, potatoes are tender and most of the liquid has evaporated, stirring occasionally.
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