Best Caraway Sauerkraut Recipes

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TRADITIONAL SAUERKRAUT WITH CARAWAY



Traditional Sauerkraut with Caraway image

Cabbage is perfect for fermenting because the cell walls are easily broken down with salt, and the juices that are released quite easily make the brine. While you are chopping and grating your cabbage, eat a piece raw. It will be crunchy and sweet. After fermentation it will be pretty crunchy still, shiny and alive-looking; the sugars will have been eaten by the lactobacillus bacteria (et al); and the sauer that you taste is the lactic acid cleverly produced by the lactobacillus. I'm salivating just writing this.

Provided by Sharon Flynn

Categories     Cabbage     Caraway     Side

Number Of Ingredients 5

2 green cabbages (about 2 kg/4 lb 6 oz), shredded
50 g (1 3/4 oz) fine ground salt (about 2.5%)
15 g (1/2 oz) caraway seeds (optional)
Special Equipment
2 L (68 fl oz) jar, pounder (a heavy implement like the end of a rolling pin, potato masher, or cocktail muddler), follower (a whole cabbage leaf or small plate), weight (see note)

Steps:

  • Weigh the shredded cabbage (as cabbages vary in size and weight) to ensure the salt to cabbage ratio is correct. The amount of salt you use should come to about 1.5-2.5%, but no more than 3%, of the cabbage weight.
  • In a large bowl, mix and massage the salt through the cabbage thoroughly, making sure to distribute the salt evenly.
  • Let it sit to sweat a bit-maybe 10 minutes. This is simply to make the next step easier. This is a good time to get your vessel cleaned and to rest up for the next stage.
  • With your pounder, pound quite energetically for about 5-10 minutes, until the cabbage is dripping with its own salty water when you pick up a handful. This part is important as you need this liquid-it's your brine.
  • You can also use the dough hook of a stand mixer to do the pounding part, which can speed things up somewhat. Don't let it run for too long though, only a few minutes. Using a mixer is easy and great for people who are doing this a lot and in large batches, but it takes quite a bit of the emotional release and fun out of it.
  • Next, mix in the caraway seeds (if using).
  • Put the mixture into the jar, packing it down tightly as you go using the pounder. Push down well, particularly at the end to coax out any more brine. You need the brine to cover the cabbage.
  • Don't pack the cabbage all the way to the top; leave some headroom at the top of the jar to allow for a bit of growth and movement and, of course, the weight. You don't want the liquid touching the top of the lid, as it will end up spewing out of your air-lock or up out of your lid.
  • Cover with a cabbage leaf (the follower), the weight and then your chosen lid or system.
  • Depending on your ferment, you can start trying it as soon as you'd like, but the less you fiddle with it in the first 2 weeks, the better. It is ready when you think it is delicious. With the right system and temperature, you can leave it to ferment for months before refrigeration.
  • If you used a crock, you'll need to decant the kraut to smaller jars before you refrigerate, unless you have a walk-in cool room, or large cellar. (Lucky you.) It will keep in the fridge for 12 months or more. Use your senses.

KIELBASA WITH APPLE CARAWAY SAUERKRAUT



Kielbasa with Apple Caraway Sauerkraut image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 6

1 ring kielbasa, about 2 pounds
1 medium onions, chopped
1 tart green apple, cored, pealed and chopped into cubes
1 package sauerkraut
1 tablespoon caraway seeds
1 cup chicken stock

Steps:

  • Preheat oven to 425 degrees. In a large oven-proof skillet over medium heat, saute kielbasa until browned, about 4 minutes on each side. Remove kielbasa to a plate and keep warm. In the same pan, saute the onion and the apple for 1 minute. Drain and rinse the sauerkraut and add it to the apples and onion in the skillet. Add the chicken stock and caraway seeds to the pan and stir. Return the kielbasa to the skillet and cover. Put covered skillet in hot oven and cook for 15 to 20 minutes.

CARAWAY SAUERKRAUT



Caraway Sauerkraut image

Over the year, I've found that learning to cook with herbs and spices is fun and rewarding. With sauerkraut, bacon and caraway, this side dish really reflects my German heritage.-Trudi Johnson, Hixson, Tennessee

Provided by Taste of Home

Time 2h10m

Yield 18-20 servings.

Number Of Ingredients 6

6 bacon strips, chopped
1 medium onion, chopped
2 bags or jars (32 ounces each) sauerkraut, rinsed and drained
1 tablespoon caraway seeds
2 cups water
1 large potato, peeled and shredded

Steps:

  • In a 5-qt. Dutch oven, cook bacon and onion for 8-19 minutes or until onion is golden brown. Stir in sauerkraut and caraway. Add water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally. Add potato. Cook for 20 minutes or until potato is tender.

Nutrition Facts : Calories 57 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 350mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 1g protein.

SAUERKRAUT WITH BACON, POTATO AND CARAWAY



Sauerkraut With Bacon, Potato and Caraway image

I have been making this for years. I got the idea from a recipe in the old Joy of Cooking and just modified from there. This is great comfort food

Provided by Brenda.

Categories     Pork

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 7

1 quart sauerkraut, drained
1/4 lb bacon, diced
1 large onion, chopped
1 large russet potato, raw and grated
1/2 teaspoon black pepper
1 tablespoon caraway seed
2 (15 ounce) cans chicken broth

Steps:

  • Saute bacon until crisp.
  • remove bacon to drain, reserving fat in pan.
  • saute onion in bacon fat until browned.
  • add sauerkraut and saute for 5 minutes; add potato, chicken stock, reserved bacon, black pepper and caraway.
  • Bring to a boil and simmer on lowest heat for 20 minutes- stirring frequently, then cover and simmer for an additional 30 minutes- stirring every 10 minutes.

Nutrition Facts : Calories 142.9, Fat 7.3, SaturatedFat 2.4, Cholesterol 9.6, Sodium 941.1, Carbohydrate 13.9, Fiber 3.8, Sugar 2.8, Protein 5.9

GRILLED SPLIT KIELBASA REUBENS WITH WARM MUSTARD-CARAWAY SAUERKRAUT



Grilled Split Kielbasa Reubens with Warm Mustard-Caraway Sauerkraut image

Provided by Rachael Ray : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 teaspoon caraway seeds
1 pound sack sauerkraut, drained
1 cup beer or apple cider
1/4 cup spicy brown grainy mustard
2 sticks or 1 long folded link kielbasa or turkey kielbasa, 1 1/4 pounds
1/4 stick butter, softened
8 slices marble rye bread
8 slices Emmentaler or other Swiss cheese, deli sliced
1/2 cup sweet red pepper relish

Steps:

  • Preheat a griddle pan to medium-high.heat.
  • Heat a small skillet over medium heat. Toast the seeds a couple of minutes then stir in sauerkraut, beer or cider, and mustard and simmer 10 minutes.
  • Cut kielbasa into 4 portions and split the sausage pieces in half across, opening them up. Grill the sausages on the hot griddle until crispy on both sides, about 7 to 8 minutes total. Wipe some of the grease off the griddle and drop heat to low.
  • Lightly butter 1 side of each slice of bread. Build butter-side-out sandwiches of grilled kielbasa, sauerkraut, and 2 slices of cheese; spread the top of each sandwich with red pepper relish before setting in place.
  • Grill the sandwiches on the griddle until crispy. Cut and serve.

SAUERKRAUT WITH APPLE AND CARAWAY



Sauerkraut with Apple and Caraway image

Categories     Vegetable     Side     Thanksgiving     Apple     Oktoberfest     Chill     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 6

2 1-pound packages or jars of sauerkraut, rinsed and drained well
2 Granny Smith apples
3/4 cup dry white wine
1 cup chicken broth
3 tablespoons firmly packed brown sugar, or to taste
3/4 teaspoon caraway seeds

Steps:

  • In a large heavy saucepan combine the sauerkraut, the apples, peeled and chopped, the wine, the broth, the brown sugar, and the caraway seeds and simmer the mixture, covered, stirring occasionally, for 1 hour. The sauerkraut may be made 1 day in advance, kept covered and chilled, and reheated.

BRAISED PORK BELLY CARAWAY SAUERKRAUT & POTATOES



BRAISED PORK BELLY CARAWAY SAUERKRAUT & POTATOES image

Categories     Pork

Yield 6 people

Number Of Ingredients 16

4 lb fresh pork belly
2 ½ cup kosher salt
1 cup granulated sugar
Handful of Italian parsley, washed and roughly chopped
5 cloves garlic, peeled and sliced
1 Tablespoon red pepper flakes
*** The pork belly should cure for 24 hours before you cook it.
For Braising the Pork
Vegetable oil
1 large white onion, quartered and sliced
1 Tablespoon caraway seeds
1 lb sauerkraut, rinsed and squeezed dry
2 branches fresh rosemary, bruised with the back of a chef's knife
3 cups white wine
4 large Yukon Gold potatoes, peeled and cut into thick rounds
High quality whole grain mustard

Steps:

  • To Cure the Pork Remove the skin from the pork belly (if the butcher hasn't done this for you). Using a sharp knife, score the fat side in a crisscross pattern, making cuts about ¼ inch deep. Stir together the salt, sugar, parsley, garlic, and red pepper flakes. Rub the mixture all over the pork, especially into the scored fat. Place half the remaining cure mixture in a large shallow pan or baking dish and press the pork into it, meat-side down. Press the remaining mixture over the pork, cover tightly with plastic and refrigerate for 24 hours. To Braise the Belly Brush as much of the cure mixture from the pork as possible. Pour just enough oil into a large, heavy sauté pan to cover the bottom and place the pan over low heat. Put the pork in the pan fat-side down and slowly render until golden brown, about10 minutes. Turn the pork and brown the side with the meat. Remove the pork to a platter and carefully pour off about half of the rendered fat from the pan. Add the onions and caraway seeds to the pan and cook for 5 minutes: The onions should be limp but not fully tender, and the caraway aromatic. Stir the sauerkraut into the pan and heat it through. Nestle the pork belly in the pan and tuck in the rosemary as well. Pour in the wine, cover the pan, and slowly braise the pork until fork-tender, about 2 ½ hours. Check about every 45 minutes to make sure there is enough liquid in the pan, adding water if necessary. About 20 minutes before the pork is done, add the potatoes; cook until they are fork-tender but still have the slightest touch of a bite to them. Slice the pork into thick slabs and serve on a platter over the potatoes and sauerkraut. Accompany the pork with a dish or a dollop of mustard.

MIDWESTERN GRILLED BRATWURST SANDWICHES WITH CARAWAY SAUERKRAUT



Midwestern Grilled Bratwurst Sandwiches with Caraway Sauerkraut image

Ask a Wisconsin purist -- tradition demands that these sausages be served on a toasted hard roll (not a hot dog bun), with butter, spicy mustard (not ketchup), sweet pickles (not lettuce), and sauerkraut.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 25m

Number Of Ingredients 12

Oil, for grates
1 tablespoon butter, plus more for rolls (optional)
1 small red onion, halved and thinly sliced
1 can (14 ounces) sauerkraut, well drained
1 teaspoon sugar
1/2 teaspoon caraway seeds
Coarse salt and ground pepper
4 precooked bratwurst sausages (3 ounces each)
4 hard rolls, halved horizontally
1/4 cup spicy brown mustard
1/2 cup bread-and-butter pickles
Potato chips, for serving

Steps:

  • Heat grill to medium-low; lightly oil grates. In a medium saucepan, heat butter over medium. Add onion, and cook, stirring occasionally, until soft, 4 to 5 minutes. Add sauerkraut, sugar, caraway seeds, and 1/2 cup water; season with salt and pepper. Simmer until sauerkraut is heated through, 3 to 5 minutes; set aside.
  • Grill sausages, turning frequently, until golden brown and warmed through, 10 to 12 minutes.
  • Grill rolls, cut side down, until warm, 1 to 2 minutes. Spread lightly with butter, if using, and mustard. Halve sausages lengthwise; fill each roll with 2 halves and pickles. Serve with sauerkraut and potato chips.

SAUERKRAUT SALAD WITH CARAWAY SEEDS



Sauerkraut Salad with Caraway Seeds image

This is an easy and tangy picnic salad.

Provided by mama_wolfe

Categories     Salad     Coleslaw Recipes     No Mayo

Time 13h40m

Yield 4

Number Of Ingredients 8

¼ cup cider vinegar
1 teaspoon caraway seeds
1 cup white sugar
1 (20 ounce) can sauerkraut
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
2 ounces pimento

Steps:

  • In a saucepan combine the salt, vinegar, caraway seeds and sugar. Bring to a boil over medium heat. Stir in the sauerkraut, onion, celery, pepper and pimento. Remove from heat and let marinate overnight before serving.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 63.5 g, Fat 0.5 g, Fiber 5.9 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 954.9 mg, Sugar 55.7 g

SAUERKRAUT WITH CARAWAY



Sauerkraut With Caraway image

Make and share this Sauerkraut With Caraway recipe from Food.com.

Provided by Rita1652

Categories     Vegetable

Time 20m

Yield 3 cups, 12 serving(s)

Number Of Ingredients 3

1 lb sauerkraut
1 cup beer
1/2 teaspoon caraway seed

Steps:

  • Put sauerkraut, beer, and caraway seeds into a small pot and cook over medium-low heat until bubbling hot.

Nutrition Facts : Calories 16, Fat 0.1, Sodium 250.9, Carbohydrate 2.4, Fiber 1.1, Sugar 0.7, Protein 0.5

SAUERKRAUT WITH GIN AND CARAWAY



Sauerkraut with Gin and Caraway image

Provided by Molly Wizenberg

Categories     Gin     Vegetarian     Quick & Easy     Low Cal     Healthy     Caraway     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 4

1 2-pound jar sauerkraut, drained
1 1/2 cups London dry gin (such as Gordon's, Beefeater, Tanqueray, or Plymouth)
1 teaspoon caraway seeds
1/4 cup (1/2 stick) chilled unsalted butter, diced

Steps:

  • Combine sauerkraut, gin, and caraway seeds in heavy large saucepan. Bring to simmer over medium heat. Reduce heat to medium-low and simmer gently, uncovered, until gin is reduced by slightly more than half, stirring occasionally (sauerkraut will still be crunchy and gin and caraway flavors will be absorbed), about 30 minutes. Add butter and stir until melted. Serve warm.

BEER-BRAISED SAUERKRAUT WITH CARAWAY SEEDS



Beer-Braised Sauerkraut With Caraway Seeds image

I found this recipe in the October 1990 Bon Appetit magazine years ago. It's simple to make and can be made 3 days ahead. Any beer can be used, but the darker it is, the more intense the flavor.

Provided by lazyme

Categories     Low Protein

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 7

4 lbs sauerkraut
6 tablespoons unsalted butter
3 cups onions, finely chopped
1 carrot, finely chopped
2 teaspoons caraway seeds
3 cups chicken broth
1 cup beer

Steps:

  • Drain sauerkraut in colander.
  • Rinse briefly under running water.
  • Drain well.
  • Melt butter in heavy large nonaluminum saucepan over low heat.
  • Mix in onion, carrot and caraway.
  • Cover and cook until vegetables are very tender, stirring occasionally, about 15 minutes.
  • Mix in sauerkraut, stock and beer and bring to boil.
  • Reduce heat.
  • Simmer uncovered until almost all liquid evaporates and sauerkraut is very tender, stirring occasionally, about 1 hour.
  • (Can be prepared 3 days ahead. Cover and refrigerate. Rewarm before serving).

Nutrition Facts : Calories 141.4, Fat 7.7, SaturatedFat 4.6, Cholesterol 18.3, Sodium 1436.9, Carbohydrate 14.5, Fiber 5.5, Sugar 5.8, Protein 3.9

KIELBASA SAUSAGE WITH CARAWAY SAUERKRAUT



Kielbasa Sausage With Caraway Sauerkraut image

A simple and quick one-dish meal.

Provided by Vicki Butts (lazyme)

Categories     Beef

Time 40m

Number Of Ingredients 7

1 large onion, chopped
16 oz sauerkraut
1 c dry white wine
2 bay leaves
1/2 tsp caraway seed
pepper, to taste
1 lb kielbasa, sliced diagonally

Steps:

  • 1. Combine onion, sauerkraut, wine, bay leaves, caraway seeds and pepper in heavy large saucepan.
  • 2. Cover and simmer mixture for 30 minutes.
  • 3. Add sausage and simmer 20 minutes.
  • 4. Discard bay leaves and serve.
  • 5. Note: I've also made this in the crock pot on low for about 6 hours.

CARAWAY SAUERKRAUT BAKE



Caraway Sauerkraut Bake image

If you're a sauerkraut lover, you'll savor this sweet and tangy variation that features stewed tomatoes and bacon. "We enjoy this dish served with ribs, potatoes and corn bread," says Bernice Morris, Marshfield, Missouri.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8-10 servings.

Number Of Ingredients 6

1/2 pound sliced bacon, diced
1 medium onion, chopped
2 cans (one 27 ounces, one 8 ounces) sauerkraut, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 cup packed brown sugar
1 tablespoon caraway seeds

Steps:

  • In a skillet, cook bacon and onion until bacon is crisp; drain. Add the sauerkraut, tomatoes, brown sugar and caraway seeds. Transfer to an ungreased 2-qt. baking dish. bake, uncovered, at 350° for 30-35 minutes or until heated through. Serve with a slotted spoon.

Nutrition Facts :

CASSEROLE OF SAUERKRAUT AND WIENERS WITH CARAWAY BISCUITS



Casserole of Sauerkraut and Wieners With Caraway Biscuits image

Make and share this Casserole of Sauerkraut and Wieners With Caraway Biscuits recipe from Food.com.

Provided by Dienia B.

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups flour
2 tablespoons caraway seeds
1/2 teaspoon salt
4 teaspoons baking powder
4 tablespoons shortening
1 egg
1/2 cup milk
1/2 cup onion, chopped
1/2 cup applesauce
1 lb hot dog
1 lb sauerkraut, drained

Steps:

  • mix all ingredients for casserole
  • cover.
  • bake for 30 minutes at 425 degrees
  • meanwhile in bowl.
  • sift dry ingredients
  • cut in shortening
  • add seeds.
  • mix.
  • add wet ingredients
  • knead lightly
  • pat out to 1/2 inch thick
  • cut biscuits
  • place on greased baking sheet.
  • last 12 minutes put in oven they placed biscuits on top of casserole ,but i hate soggy bottom biscuits ,so do what you want.

Nutrition Facts : Calories 820.7, Fat 50.1, SaturatedFat 17.8, Cholesterol 111, Sodium 2744.8, Carbohydrate 69.7, Fiber 7, Sugar 7, Protein 23.8

SAUERKRAUT WITH GIN AND CARAWAY



Sauerkraut with Gin and Caraway image

After Thanksgiving, serve the sauerkraut with kielbasa and mashed potatoes-or try it in a Reuben sandwich or as a hot-dog topper.

Provided by Vicki Butts (lazyme)

Categories     Vegetables

Time 40m

Number Of Ingredients 4

2 lb sauerkraut, drained
1 1/2 c london dry gin (such as gordon's, beefeater, tanqueray, or plymouth)
1 tsp caraway seeds
1/4 c unsalted butter (1/2 stick) chilled, diced

Steps:

  • 1. Combine sauerkraut, gin, and caraway seeds in heavy large saucepan. Bring to simmer over medium heat. Reduce heat to medium-low and simmer gently, uncovered, until gin is reduced by slightly more than half, stirring occasionally (sauerkraut will still be crunchy and gin and caraway flavors will be absorbed), about 30 minutes.
  • 2. Add butter and stir until melted. Serve warm.

SAUERKRAUT WITH APPLE AND CARAWAY



Sauerkraut With Apple And Caraway image

A nice make ahead side dish that goes with any German entree. From Gourmet magazine, November 1991.

Provided by Vicki Butts (lazyme)

Categories     Vegetables

Time 1h10m

Number Of Ingredients 6

2 lb sauerkraut, rinsed and drained
2 granny smith apples, peeled and chopped
3/4 c dry white wine
1 c chicken broth
3 Tbsp brown sugar, packed
3/4 tsp caraway seed

Steps:

  • 1. In a large heavy saucepan combine the sauerkraut, the apples, the wine, the broth, the brown sugar, and the caraway seeds and simmer the mixture, covered, stirring occasionally, for 1 hour.
  • 2. The sauerkraut may be made 1 day in advance, kept covered and chilled, and reheated.

KIELBASA SAUSAGE WITH CARAWAY SAUERKRAUT



Kielbasa Sausage With Caraway Sauerkraut image

Make and share this Kielbasa Sausage With Caraway Sauerkraut recipe from Food.com.

Provided by lazyme

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 large onion, chopped
16 ounces sauerkraut
1 cup dry white wine
2 bay leaves
1/2 teaspoon caraway seed
pepper
1 lb kielbasa, sliced diagonally

Steps:

  • Combine onion, sauerkraut, wine, bay leaves, caraway seeds and pepper in heavy large saucepan.
  • Cover and simmer mixture for 30 minutes.
  • Add sausage and simmer 20 minutes.
  • Discard bay leaves and serve.

Nutrition Facts : Calories 436.8, Fat 31.1, SaturatedFat 10.5, Cholesterol 74.8, Sodium 1816.7, Carbohydrate 13.5, Fiber 4.2, Sugar 6.1, Protein 15.4

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