Weinkraut Recipes

WEINKRAUT (SAUERKRAUT WITH WINE AND APPLES)

Steps:

• Drain sauerkraut slightly.
• Cook onion in butter or drippings until transparent and very lightly browned;
• Add sauerkraut and stir; cook slowly.
• Wash, peel, and core apples (I usually leave the peel on one of them for color); dice fruit and add to sauerkraut.
• Add wine and enough stock or bouillon to cover. Cook slowly on the medium heat, uncovered, for 30 minutes.
• Add sugar, caraway if using and celery seeds; cover and finish cooking in moderate 325° oven 30 minutes longer until most of the liquid has cooked off but it is not dried out.

BAVARIAN SAUERKRAUT - WINE KRAUT

Steps:

• In a large skillet, heat the bacon drippings and saute the onion until soft (medium heat works well). Place sauerkraut (with juices) in a large bowl. Cover completely with water. Hand stir to mix water throughout the sauerkraut. Collect sauerkraut by handfuls and squeeze out "most" of the liquid and add the sauerkraut (one handful at a time) to the skillet. Then add the caraway seeds, sugar, chicken stock and sherry and combine thoroughly. Heat to a slow boil and then reduce the heat and simmer until just about all the liquid is evaporated. I cooked at very low heat, for about 30-40 minutes. Also make sure you stir occassionally to incorporate all of the ingredients. Serve immediately.
• Fantastic on hot dogs, and perfect used as a side dish with Roast Pork Shoulder and Mashed Potatoes.

WEINKRAUT

Steps:

• Drain kraut slightly.
• Cook onion in butter or drippings until transparent.
• Add sauerkraut and stir; cook slowly.
• Wash, peel, and core apples; dice fruit and add to sauerkraut.
• Add wine and enough stock or bouillon to cover.
• Cook slowly, uncovered, for 30 minutes.
• Add sugar and celery seeds; cover and finish cooking in moderate 325° oven 30 minutes longer.

BAVARIAN WHITE WINE KRAUT

Steps:

• 1. Saute onion in saucepan in butter until onions soften.
• 2. Add apples and garlic to the onions. Then add the Unwashed sauerkraut to this and saute for a few more minutes.
• 3. Add white wine and juniper berries, salt and pepper and simmer for about 30 to 40 minutes.

DAD'S WEINERS AND SAUERKRAUT

Steps:

• Bake the wieners in a baking dish at 350° for 30 minutes, then slice into bite-size pieces.
• In an oven proof skillet, sauté the onion in the butter until translucent, then add remaining ingredients. Bring to a boil, then simmer, uncovered for 30 minutes.
• Add the cooked wieners and put in the oven covered for 30-40 minutes at 325°.

UNCLE BILL'S SAUERKRAUT WITH WINE

Steps:

• Break away any bad outside leaves and discard.
• Rinse cabbage under cold running water.
• Cut cabbage heads into quarters.
• Do not use cores, discard them after shredding.
• Finely shred cabbage or slice with a good sharp knife.
• In a large crock, layer with 2 inches of shredded cabbage.
• Sprinkle with 2 tablespoons of pickling salt.
• Place sliced pieces of one red pepper over.
• Repeat layering until all cabbage, salt and red pepper are used up.
• There should be about 4 layers.
• Pour water over cabbage.
• Now pour the wine over cabbage.
• Place a large plate to cover most of the top surface of the cabbage.
• Place a 4 to 5 pound clean rock (cleaned and washed and soaked in white vinegar) on top of the plate as a weight.
• If liquid does not come to the surface, just add a bit more cold water (or wine if you prefer.) Cover top with several layers of cheesecloth and tie with a good string so the cloth does not fall off.
• Leave cabbage to ferment for 2 to 3 weeks in a warm area (70 F to 75 F) or until it starts to foam around the edges of the plate.
• Move the crock to a cooler area (about 60 F to 65 F) and continue to ferment for another 2 weeks.
• At this time, taste to see if the sauerkraut is curing.
• When it suits your taste, pack the sauerkraut and some liquid into 12 sterilized quart size jars leaving a 1/2" head space.
• Wipe jar rims clean.
• Prepare and place lids according to manufacturers instructions.
• Place screw lids on just finger tight.
• Process in boiling water in a canner for 25 minutes.
• Remove jars and allow to cool for 12 hours.
• Check to see if all jars are sealed.
• Lids should be concave (curved down).
• Re-process jars that are not sealed, but remember to change with new lids.
• Store in a cool, dark place.

RIESLING-BRAISED SAUERKRAUT AND APPLES

Steps:

• Cover sauerkraut with cold water by 1 inch in a large bowl and soak 5 minutes, then drain in a colander. Repeat soaking and draining once more, pressing on sauerkraut.
• Preheat oven to 325°F.
• Peel and core apples and cut into 1/4-inch-thick slices.
• Cook shallot and onion in butter in a 4- to 5-quart pot over moderate heat, stirring, until softened, 8 to 10 minutes. Add apples, bacon, wine, broth, thyme, juniper berries, and bay leaf and bring to a simmer, then stir in sauerkraut. Cover pot with foil, then lid, and braise in middle of oven until tender, 1 to 1 1/2 hours. Discard bay leaf.
• Meanwhile, simmer cream and schnapps in a 2-quart saucepan until reduced to about 1 cup, about 40 minutes.
• Add cream mixture, salt, and pepper to sauerkraut and stir well.
• Available at many supermarkets and Penzeys Spices (800-741-7787).