Recipes for "sauerkraut"

Rub the ribs with garlic, caraway seeds, and cracked black pepper. Wrap in plastic wrap and refrigerate for up to 24 hours (if you have time, otherwise skip).

Heat oven to 400°F. Unwrap spare ribs from plastic wrap. Season the ribs with salt and pepper. Wrap the ribs with aluminum foil and place them on a roasting pan. Roast at 400°F for 1 hour 15 minutes, or until tender. Remove from oven and set aside.

Place sauerkraut, onion, caraway seed, brown sugar, and cabbage in a Dutch oven. Stir in beer, water, and chicken stock. Add pepper to taste. Reduce the oven temperature to 375°F. Bake the sauerkraut cabbage mixture, covered, for 3 hours.

Lower the oven temperature to 325°F. Place ribs over sauerkraut, cover, and cook for an additional hour. Add more liquid if needed.

Serve the ribs with the sauerkraut. Good with boiled potatoes.

Heat the grill to medium heat.

Place sausages on the heated grill and allow them to brown well. Be patient; do not be tempted to grill the links over high heat or they will break open and the juices and fat will drain into the grill. (They may break open anyway, but they'll break less if you cook them slowly.)

While the sausages are cooking, put an aluminum grilling pan on a cooler part of the grill and pour in the beer. Stir in the celery and caraway seeds and salt. Bring to a simmer. (This may require covering the grill.)

Once the sausages are browned add the sausages, sauerkraut, and sauerkraut juices to the pan with the beer.

Paint the sliced onion with the vegetable oil and grill on direct heat. If your grates are too wide, and you think you will lose too much onion through the grates, you can either skip the grilling part and put the onions directly into the beer bath.

Or, you can cut the onions in halves or quarters and grill them that way. Then slice them and add them to the beer.

Simmer (not boil) for 30 minutes to 2 hours before serving. Cut the sausages into serving sized pieces before serving.

Serve as is in a bowl or on a plate, or in a sandwich roll. Serve with mustard on the side.

Did you love the recipe? Give us some stars and leave a comment below!

Heat a large thick-bottomed pan or Dutch oven on medium heat. Melt the butter, add the onion, garlic, and paprika, cook until the onion is soft, about 5 minutes.

Add the franks, dill, caraway, and broth. Bring to a boil, reduce heat and simmer for 15 minutes.

Add the sauerkraut, simmer, covered, 15 minutes longer.

Remove from heat, stir in the sour cream (do not let the mixture boil after you've added the sour cream).

Serve plain, or with boiled or mashed potatoes.

Separate the ribs, and sprinkle them with salt. Heat vegetable oil in a large heavy pot on medium high heat. Add the ribs and brown them.

Remove the ribs from the pot and add the chopped onion to the pot. Sauté the onions for 3 minutes. Then add the minced garlic for a minute more. Return the ribs to the pot.

Add the sauerkraut and wine to the pot. Add just enough water to cover the ribs. Add 10 juniper berries and a sprinkle of caraway seed to taste.

Bring to boil and reduce heat to simmer. Simmer until the meat falls off of the bones, anywhere from one to two hours. Remove the bones and juniper berries. Add salt and pepper to taste.

Serve with boiled potatoes. Delicious with ketchup which creates a sweet contrast to the sour sauerkraut, or you can use whole grain mustard.

Heat butter or beef fat in a large sauté pan on medium high heat. Pat dry the cubed veal. Sprinkle with salt and add to pan. Working in batches, sauté the meat until the meat is just beginning to brown.

Add the onions to the pan with the veal, cook for another 5 minutes. Add the garlic and cook for another minute.

to just barely cover the meat, about 2 cups or so, depending on the size and shape of your pan.

Increase the heat to bring the mixture to a simmer, then lower the heat to maintain a low simmer, uncovered. Cook until the meat is almost cooked through, about 30 minutes.

Use a slotted spoon to remove the veal from the pan to a bowl to temporarily set aside. Increase the heat to high and let the liquid boil until it is reduced by half. Lower the heat to medium.

Add the meat back to the pan.

and simmer uncovered for another 20 minutes.

on medium heat until hot.

To serve, strain the sauerkraut. Place the sauerkraut in a serving dish and top with the goulash.

Lay the slices of bacon down at the bottom of a large, thick-bottomed pot and heat on medium heat. Cook until the bacon has browned and most of the bacon fat has been rendered, 5 to 10 minutes.

Remove the bacon from the pot and set on paper towels to drain. Remove all but 1 Tbsp of the fat in the pot. (Do not pour down the sink, bacon fat will clog your drain!) Chop the bacon and set aside.

Add the chopped onions and apples to the pot and cook until the onions are translucent, about 6-7 minutes. Add the garlic and caraway and cook for a minute more.

Add the apple juice and the white vinegar to the pot. Increase the heat to high. Bring to a boil and boil vigorously until the liquid is reduced to a syrup, about 5 minutes.

to the pot and stir to coat with the sauce. Reduce the heat to low and cook until the sauerkraut has been heated through and is tender, about 10 minutes. Season to taste with salt and pepper.

Heat a frying pan to medium high heat. For each slice of bread, butter one side and place slice butter side down on the hot pan.

Add a layer of cheese to one of the slices. As the bread begins to toast just slightly, and the cheese begins to soften, spread the heated sauerkraut over the slice of bread with cheese. Using a spatula, flip the cheese-less bread slice over on top of the slice with cheese and sauerkraut.

After 30 sec or so, check to see if the cheese is just beginning to melt. If it is, flip the whole sandwich over onto the other side. Toast a minute more or less on that side until the cheese has melted, but isn't runny. Remove the sandwich from the pan. Slice in half.

Gather all ingredients.

Place whole pork tenderloin into a slow cooker. Arrange potatoes around pork; pour sauerkraut and juice over pork and potatoes. Add 1 cup water, butter cubes, salt, and black pepper.

Cook on Low until pork is tender, 8 to 10 hours. Add more water after 8 hours if mixture seems dry.

Gather the ingredients.

Place sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. Place bacon and onion into a skillet over medium heat, and cook until bacon is almost crisp and onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut.

Brown kielbasa sausage in remaining bacon grease in the same skillet until sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture.

Spoon the sauerkraut and sausage mixture into the prepared baking dish. Bake in the preheated oven until bubbling, about 1 hour.

Heat oil in a large skillet over medium heat. Add pork chops and brown on all sides. Remove from the pan.

Add sauerkraut, onion, apple juice, garlic, and caraway seeds to the hot skillet; season with salt and pepper and sauté for 3 to 4 minutes. Place browned pork chops on top of sauerkraut mixture. Cover, reduce the heat to low, and cook until pork is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Mix sauerkraut and brown sugar together in a medium bowl.

Pour sauerkraut mixture into a slow cooker; arrange sausages and onion over top. Cook on High for 2 hours. Check for dryness, adding water as necessary.

Reduce the heat to Low and cook for 2 more hours.

Preheat the oven broiler. Place the roast in a roasting pan, brush with olive oil, sprinkle with thyme leaves, and season with salt and pepper. Place under the broiler for 10 minutes, until lightly browned in several places.

Place 2 pounds sauerkraut in a slow cooker. Arrange kielbasa pieces around the edges of the slow cooker pot, and place the roast in the center. Cover with remaining sauerkraut.

Cover slow cooker, and cook roast 6 hours on High.

Preheat the oven to 350 degrees F (175 degrees C).

Heat a large nonstick skillet over medium-high heat. Brown pork chops on both sides, about 5 minutes per side. Place chops into a 9x13-inch baking dish.

Mix sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with aluminum foil.

Bake in the preheated oven until the pork is no longer pink inside, about 45 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

Cut pork loin, if necessary, to fit in the slow cooker. Season with caraway seeds, and salt and pepper to taste. Pour sauerkraut over the roast.

Cook on High for 1 hour, then cook on Low for 5 to 6 hours. Internal temperature of the roast should be at least 145 degrees F (63 degrees C).

Place potatoes, garlic, salt, and pepper in a slow cooker; stir to coat. Season pork roast with salt and pepper; lay over potatoes. Pour sauerkraut over roast and sprinkle with caraway seeds.

Cook on Low for 8 to 10 hours.

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.

Meanwhile, heat olive oil in a large skillet over medium heat. Cook onion and bell pepper in oil, stirring frequently, until onion is tender. Stir in garlic and kielbasa and cook until kielbasa begins to brown, about 8 minutes. Stir in sauerkraut, mustard, and cayenne; cook about 4 minutes more. Stir in wine and parsley and heat through.

Toss ziti with kielbasa and sauerkraut mixture and serve immediately.

Heat a skillet over medium-high heat and coat with cooking spray. Quickly brown the pork chops on each side. Set aside.

Arrange sweet potato slices in the bottom of a 3 to 4 quart slow cooker. Cover with the onion slices, then the apple slices. Sprinkle brown sugar, nutmeg and salt over the apples, and grind a little pepper. Place the pork chops on top of the pile, and cover with sauerkraut. Cover, and cook on Low for about 5 hours. It can go an extra hour without drying out though.

Serve pork and vegetables with juice from the slow cooker spooned over them.

Crush celery seeds and caraway seeds with a mortar and pestle until ground.

Mix beer, brown sugar, dry mustard, onion powder, pepper, dill, and crushed seeds together in a bowl until brown sugar is dissolved.

Place brats into a large nonstick skillet over medium heat. Pour beer mixture over top and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.

Uncover and increase the heat to medium. Boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes. Tilt the skillet to roll brats in the sticky sauce until thoroughly coated. Transfer brats to a plate and cover to keep warm.

Add sauerkraut to the skillet and stir to combine with any leftover sauce; cook for 5 to 8 minutes. Transfer sauerkraut to a serving platter and top with warm brats.

Blend cream of mushroom soup, cream of chicken soup, water, and chicken broth in a 4- to 6-quart slow cooker. Stir in sauerkraut, onion, carrots, potatoes, and sausage. Season with dill and garlic.

Cover and cook on Low for up to 8 hours or High for 4 hours. Season with salt and pepper.

Heat a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until sausage is crumbly and browned, about 10 minutes. Drain grease and allow to cool slightly.

Transfer sausage mixture into a large bowl. Stir in drained sauerkraut, 2 tablespoons bread crumbs, mustard, garlic salt, and pepper. Combine cream cheese and parsley in a small bowl; mix into sauerkraut mixture. Cover and refrigerate for 1 hour.

Place flour into a shallow bowl. Whisk together egg and milk in another bowl. Place 3/4 cup bread crumbs in a third bowl.

Heat oil in a deep fryer to 375 degrees F (190 degrees C).

Shape sauerkraut mixture into 3/4-inch balls. Coat balls in flour, then dip in egg mixture and roll in bread crumbs to thoroughly coat.

Working in batches, fry balls in hot oil until golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate and serve hot.

Cook sausage in a large skillet over medium high heat for 3 minutes, turning occasionally. Remove sausage and set aside.

Add oil and potatoes to skillet and cook until golden brown.

Add ale, sauerkraut and mustard to skillet, mixing with potatoes until blended. Cook over medium-high heat for 2 minutes.

Return the sausage to the skillet, continue cooking for 10 minutes or until potatoes are tender.

Gather all ingredients.

In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.

In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat.

Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.

Serve and enjoy!

Preheat the oven to 325 degrees F (165 degrees C).

Make the apples and sauerkraut: Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.

Make the pork: Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl. Rub seasoning mixture all over the top and bottom of the roast.

Make an indentation in the center of the sauerkraut mixture and place seasoned roast into the indentation. Pour remaining 1/4 cup apple cider around roast.

Bake in the preheated oven, basting with the roast's juices after the first hour and then every 30 minutes, until cooked through, 2 1/2 to 3 hours. Add more apple cider if the roast becomes too dry. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Rub horseradish mustard all over pork loin. Layer onion and apple in a slow cooker and set pork loin on top. Pour in sauerkraut and its juices. Season with salt and pepper, then add chicken broth.

Cover and cook on Low until pork is very tender, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Whisk flour, baking soda, baking powder, 1/2 teaspoon salt, and sugar together in a large bowl; make a well in the center.

Pour 1 cup milk and eggs into well; stir to blend, adding more milk to make a moist, battery dough, unlike pancake batter. Beat dough for at least 200 strokes, using a sturdy wooden spoon, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface. Add bread cubes; stir into dough until they disappear.

Bring a large pot of water to a boil. Place dough onto a cheesecloth or white cotton cloth; form into a loaf shape. Wrap cloth around loaf; tie ends.

Place loaf into boiling water; cook 45 minutes, flipping loaf halfway. Remove loaf from water, unwrap, and cover with a tea towel; set aside for 10 minutes.

Cook bacon in a small skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Reserve drippings.

Add sauerkraut to a saucepan with enough water to cover surface; bring to a simmer over medium heat. Add bacon; season with caraway seeds, salt, and black pepper. Whisk water and cornstarch together in a small bowl; stir into sauerkraut. Simmer about 3 minutes.

Slice dumpling loaf. Drizzle servings with reserved drippings; serve with sauerkraut.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Whisk water, milk, flour, and bouillon granules together in a medium saucepan; bring to a boil, whisking continuously until thick, 1 to 2 minutes. Off heat, stir in sour cream. Set aside to cool.

Combine onion, Cheddar cheese, sauerkraut, salt, black pepper, and caraway seeds in a large bowl; stir in sour cream sauce and melted butter. Fold in hash browns; transfer mixture to the prepared baking dish, flattening into an even layer using a spatula.

Bake in the preheated oven until potatoes are tender and top is brown and bubbly, 60 to 70 minutes.

In a large skillet, melt butter over medium-low heat. Add onion and cook until softened. Stir in ham, corned beef, and garlic. Cook mixture, stirring constantly for 1 minute. Stir in 6 tablespoons flour and cook mixture over moderate heat, stirring occasionally, for 3 minutes.

Stir in sauerkraut, parsley, and broth; cook for 3 minutes or until thickened and paste-like. Spread mixture on a platter and chill for at least 3 hours.

Heat oil in a deep fryer to 375 degrees F (190 degrees C). In a bowl, whisk together egg, milk, and 2 1/2 cups flour. Shape sauerkraut mixture by leveling teaspoons into balls, dip them into egg mixture, and roll them in bread crumbs.

Fry balls in batches for 2 to 3 minutes or until golden brown. Transfer to paper towels to drain. Serve warm.

Stir undrained sauerkraut, pork cubes, beer, garlic, onion salt, dry mustard, and dill together in a slow cooker until well combined. Press apple half under other ingredients to submerge.

Cook on High for 1 hour. Reduce the heat to Low and continue cooking until pork is cooked through, about 5 more hours. Discard apple and serve.

Preheat the oven to 350 degrees F (175 degrees C). Grease a metal colander with 1 teaspoon oil.

Whisk flour and salt together in a bowl. Beat eggs and water together in a bowl; stir into flour mixture until forms a dough.

Bring a large pot of water to a boil. Place spaetzle dough into the oiled colander; set colander over the pot of water. Push dough into the boiling water through the colander holes using a flexible spatula. Stir spaetzle as they boil until they float to the top, about 5 minutes. Transfer spaetzle into an ungreased 9x9-inch baking dish using a slotted spoon.

Cook bacon in a large skillet over medium heat, stirring often, until crisp, about 8 minutes. Transfer bacon to a paper towel; leave drippings in the skillet. Cook onion in drippings until browned, about 10 minutes; transfer to a bowl.

Melt butter in the same skillet over medium heat until foamy; stir in apple and brown sugar. Cook and stir until apple is soft, about 5 minutes. Stir bacon, onion, and sauerkraut into apple mixture; cook, stirring often, until flavors have blended, about 5 minutes. Transfer sauerkraut mixture to the baking dish on top spaetzle.

Place kielbasa pieces in a microwave-safe dish; microwave on full power until sausage is hot and lost its pink color, 2 to 3 minutes. Transfer sausage to the baking dish.

Bake in the preheated oven until bubbling, about 15 minutes.

Preheat the oven to 250 degrees F (120 degrees C).

Place pork roast into a large baking dish and scatter sauerkraut around roast. Arrange apple and onion quarters around roast. Sprinkle sauerkraut, apples, and onions with brown sugar. Pour beer over roast and sauerkraut mixture. Cover the dish with aluminum foil and seal the foil to the edges of the dish.

Bake in the preheated oven until roast is tender and pan juices are reduced, 3 to 4 hours. If it seems dry, pour in 1 more can beer.

To serve, gently toss sauerkraut with apple and onion quarters and serve with sliced roast.

Remove outer leaves and any undesirable portions from firm mature cabbage heads. Cut heads into quarters and remove and discard cores, Cut cabbage into thin shreds about the thickness of a dime with a sharp knife, mandolin, or food processor.

Transfer 5 pounds cabbage to a large bowl. Sprinkle 3 tablespoons salt over top and mix thoroughly. Let stand until slightly wilted, about 5 minutes.

Pack salted cabbage firmly and evenly into a large, clean pickling container. Use a wooden spoon, tapper, or your hands to press down firmly until juice comes to the surface.

Repeat salting and packing of cabbage in 5-pound batches as directed in Step 2 until the container is filled to within 3 to 4 inches of the top. If juice does not cover cabbage, make and add brine (see Recipe Tip).

Cover cabbage with cheesecloth and tuck the edges down against the inside of the container. Place a weighted bowl on the cheesecloth to submerge cabbage. Let sit in a 70 to 75 degrees F (21 to 24 degrees C) room for 3 to 6 weeks; remove and discard scum formation daily. The presence of gas bubbles indicates fermentation is taking place.

When ready to can, inspect 36 pint-sized (or 18 quart-sized) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.

Transfer sauerkraut and brine to a very large pot. Heat mixture until simmering and 185 to 210 degrees F (85 to 99 degrees C); do not boil.

Pack sauerkraut into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Working in batches, place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process pints for 15 minutes or quarts for 20 minutes.

Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Crumble the yeast into a small bowl. Pour in the sugar and water, and stir with a fork until the yeast has dissolved. Allow to sit for 15 minutes, then stir in the salt and clarified butter.

Pour the flour into a large bowl and make a well in the center. Stir in the yeast mixture, then knead until the dough is smooth and elastic, about 12 minutes. Return dough to the bowl, cover with a cloth, and let rise in a warm place until doubled in bulk, about 1 hour.

While dough is rising, cook bacon in a skillet over medium heat until nearly crispy; drain off fat. Mix together the sour cream, eggs, caraway seed, nutmeg, salt, and pepper in a bowl until smooth. Set aside.

Preheat oven to 350 degrees F (175 degrees C).

Roll out the dough into a rectangle to fit a baking sheet. Place the dough onto the baking sheet and sprinkle with bacon. Evenly cover the dough with well drained sauerkraut, then drizzle the sour cream and egg mixture over the sauerkraut.

Bake on the middle rack of the preheated oven for 40 minutes, or until bread is browned on the top and underneath. Let cool slightly, then cut into squares to serve.