Sauerkraut A La France Recipes

SAUERKRAUT A LA FRANCE

Sauerkraut a la France image

My husband loves this recipe, which I got from my mother in law in the Netherlands. Serve with potatoes and a white wine (e.g., Gewurztraminer or Vin'd Alsace).

Provided by michellew

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

¼ cup margarine
1 onion, chopped
1 red bell pepper, chopped
1 clove garlic, chopped
1 teaspoon ground paprika
1 teaspoon caraway seed
1 teaspoon dried marjoram
½ pound pork tenderloin, cut into thin strips
1 cup water
1 (6 ounce) can tomato paste
½ cube beef bouillon, crumbled
1 (16 ounce) jar sauerkraut

Steps:

Heat the margarine in a skillet over medium heat, and saute the onion, red bell pepper, and garlic until tender. Season with paprika, caraway seed, and marjoram. Place pork strips into the skillet, and cook 5 minutes, until lightly browned. Stir in water and tomato paste, and sprinkle in the bouillon. Continue cooking 10 minutes.
Mix sauerkraut into the skillet, and continue cooking 10 minutes, until pork is done and sauerkraut is heated through.

Nutrition Facts : Calories 250.1 calories, Carbohydrate 18.4 g, Cholesterol 31.6 mg, Fat 14.6 g, Fiber 6.3 g, Protein 14 g, SaturatedFat 3.1 g, Sodium 1349.7 mg, Sugar 9.7 g

SAUERKRAUT A'LA 'ALSACIENNE

Sauerkraut A'la 'alsacienne image

This is an old recipe of my mother's - I have no idea where she got the name but this is what she always called it. When I make this now I put a farmer's sausage on top and bake it in a 350F oven for about 30 minutes covered 15 minutes uncovered. Serve with mashed potatoes. Preparation time includes the soaking time. If this is an extra side dish it will be for 4 people. My tastes have changed over the years and I still find this tasty but I like my veggies under cooked now. I have grown to love sauerkraut so I only barely rinse it but make sure that you squeeze it dry.

Provided by Bergy

Categories Pork

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 (19 ounce) can wine-cured sauerkraut
1/2 lb bacon, chopped
1 large carrot, thinly sliced
2 onions, thinly sliced
2 tablespoons parsley, chopped
1 bay leaf
2 tablespoons celery leaves, chopped
1 beef bouillon cubes, softened in boiling water or 1 tablespoon beef base, sprinkled in
1/2 cup dry white wine

Steps:

Soak the sauerkraut in cold water for 20 minutes, rinse again, drain and squeeze dry.
Meanwhile fry the chopped bacon til crisp.
Add the onions& carrot and saute for about 8 minutes.
Add Kraut, parsley, celery leaves bay leaf boullion cube and wine simmer, uncovered until the wine has almost evaporated
If you wish make it up to this point and serve or place it in a casserole, place a smoked sausage on top, cover and baked in a 350 oven for 30 minutes, uncover for a further 15 minutes.

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