Warm Sauerkraut With Bacon And Apples Krautsafat Mit Speck Und Recipes

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SAUERKRAUT WITH APPLES



Sauerkraut with Apples image

Provided by Ian Knauer

Categories     Side     Christmas     Thanksgiving     Vegetarian     Quick & Easy     Dinner     Apple     White Wine     Cabbage     Christmas Eve     Simmer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

1 large onion, thinly sliced
2 tablespoons unsalted butter
4 pounds sauerkraut, rinsed and drained
2 Gala, Fuji, or Red Delicious apples, thinly sliced
1 cup dry white wine
1 to 2 tablespoons packed dark brown sugar

Steps:

  • Cook onion in butter in a 4-to 5-quart heavy pot over medium-high heat, stirring occasionally, until golden, about 6 minutes. Stir in sauerkraut, apples, and wine and bring to a simmer.
  • Cover pot and reduce heat, then simmer, stirring occasionally, until sauerkraut is very tender, about 2 hours.
  • Stir in 1 tablespoon brown sugar and 1/2 teaspoon each of salt and pepper. Add more brown sugar, salt, and pepper to taste.
  • What to drink:
  • Josmeyer Les Folastries Gewürztraminer '05

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

WARM SAUERKRAUT WITH BACON AND APPLES (KRAUTSAFAT MIT SPECK UND



Warm Sauerkraut With Bacon and Apples (Krautsafat Mit Speck Und image

Make and share this Warm Sauerkraut With Bacon and Apples (Krautsafat Mit Speck Und recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Pork

Time 40m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter
1 small onion, halved and sliced thin
10 whole juniper berries
3 medium bay leaves
salt
2 lbs sauerkraut, packaged well rinsed and drained
1 medium granny smith apple, peeled n grated on the large holes of a box grater
3 ounces bacon, about 3 slices
1 tablespoon brown sugar
1 3/4 cups low sodium chicken broth
ground black pepper

Steps:

  • Melt 1 tablespoon of the butter in a 12-inch skillet over medium-high heat. Add the onion, juniper berries, bay leaves, and 1/4 teaspoon salt and cook, stirring frequently, until onion is softened, 3 to 5 minutes. Stir in sauerkraut, apple, bacon, brown sugar, and broth, increase the heat to medium-high, and bring to a simmer. Reduce to medium-low and continue to simmer until the liquid is almost evaporated, about 20 minutes. Remove the bacon and bay leaves, stir in the remaining tablespoon of butter, and season with salt and pepper to taste.

Nutrition Facts : Calories 164.4, Fat 10.9, SaturatedFat 4.8, Cholesterol 19.8, Sodium 1141.4, Carbohydrate 14, Fiber 4.5, Sugar 7.9, Protein 4.6

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