Best Creamy Sauerkraut Recipes

Grandma's Creamy Sauerkraut and Pasta Casserole image

Provided by Pat Duran

Time 45m

Number Of Ingredients 12

8 oz package egg noodles,cooked al dente
1 large jar or bag of sauerkraut,drained
3 Tbsp bacon fat,(lard)
1 lb smoked sausage, sliced
1 large onion, chopped
3 Tbsp butter
2 can(s) cream of mushroom soup(10 3/4 oz. ea.)
1/2 c milk
1 clove garlic, minced
1 medium yellow or red bell pepper, diced
s / p to taste
garnishes feta cheese and rice wine or balsamic vinegar

Steps:

1. Heat oven to 350^. Grease or spray a large casserole;set aside. Drain sauerkraut and fry in a large skillet with the bacon fat for 10 minutes. Stir in sausage slices and fry for 10 minutes more. Pour mixture into a large bowl or pan. Set aside.
2. In the same skillet add the butter, onions, garlic, yellow pepper and fry until tender. Add the soup and milk to the skillet mixture and stir to combine. Add cooked noodles-stir to combine.
3. Pour this vegetable and mushroom soup mixture over the sausage/ sauerkraut mixture. Stir to combine. Pour into prepared casserole. Lightly season with salt and pepper or to taste. Bake for 25 to 30 minutes, or until bubbly and heated through. Top each serving with crumbled feta and a splash of rice wine vinegar...enjoy! NOTE: This casserole freezes well.

Barbecue-Rubbed Scallops with Creamy Sauerkraut Soup image

Provided by Edward Lee

Yield Makes 6 (first course) servings

Number Of Ingredients 21

For sauerkraut soup:
3 tablespoons unsalted butter, divided
1 bacon slice, cut into 1-inch pieces
1/2 cup chopped white onion
1 cup drained sauerkraut (5 ounces), rinsed
1/3 cup dry white wine
2 1/2 cups chicken stock or reduced-sodium chicken broth
1/4 cup heavy cream
1 teaspoon Dijon mustard
2 teaspoons sour cream
For scallops:
1/2 teaspoon all-purpose flour
1 teaspoon sumac
1/2 teaspoon sweet smoked paprika (pimentón dulce)
1/4 teaspoon ground coriander
1/4 teaspoon white pepper
Rounded 1/8 teaspoon cayenne
1 teaspoon kosher salt
12 large sea scallops, tough ligament removed from side of each if attached
2 tablespoons olive oil
Garnish: baby arugula

Steps:

Make soup:
Melt 1 tablespoon butter in a 5-quart pot over medium heat, then cook bacon and onion, stirring occasionally, until most of bacon fat is rendered, about 5 minutes. Add sauerkraut and wine and simmer briskly, uncovered, until most of wine has evaporated, about 3 minutes.
Stir in stock and heavy cream, then simmer gently, uncovered, stirring occasionally, 20 minutes.
Remove from heat and stir in mustard, sour cream, and remaining 2 tablespoon butter. Purée soup in batches in a blender until smooth and creamy (use caution when blending hot liquids), then return to pot. Season with salt and pepper. Keep warm.
Cook scallops:
Mix flour, spices, and kosher salt in a bowl. Pat scallops dry, then generously coat one side of each scallop evenly with spice mixture.
Heat oil in a 12-inch heavy nonstick skillet over medium-low heat until it shimmers. Cook scallops, plain side down first, turning once, until just cooked through, 5 to 6 minutes total. Reserve spiced cooking oil.
Divide soup among 6 bowls. Place 2 scallops in each bowl and top with arugula. Drizzle soup with reserved oil.

Creamy Sauerkraut image

Provided by KlynnPadilla

Categories German

Time 10m

Yield 6 serving(s)

Number Of Ingredients 4

1 teaspoon olive oil
3 cups drained German-style sweet sauerkraut, with caraway seeds
1/2 cup creme fraiche, room temperature
2 tablespoons minced chives

Steps:

Heat oil in a saucepan. Add sauerkraut and stir.
Turn heat to low and cover; cook until sauerkraut is hot throughout.
Remove from heat, let cool slightly, and stir in crème fraiche and minced chives.
Serve.

Nutrition Facts : Calories 75.4, Fat 8.1, SaturatedFat 4.7, Cholesterol 27.2, Sodium 7.6, Carbohydrate 0.6, Protein 0.4

Creamy SauerKraut Gratin with Duck Confit image

Provided by Paul Grimes

Yield Makes 6 (main course) servings

Number Of Ingredients 13

1/4 cup plain fine dry bread crumbs
1 large onion, finely chopped
1 Turkish or 1/2 California bay leaf
1/4 teaspoon juniper berries (see cooks' note, below), crushed
2 tablespoons unsalted butter
2 pounds sauerkraut, drained and chopped
3 Confit Duck Legs at room temperature
2 cups heavy cream
1 cup whole milk
4 large eggs
1/4 teaspoon grated nutmeg
Equipment
a 2-quart shallow gratin

Steps:

Preheat oven to 375°F with rack in middle.
Butter baking dish and coat with bread crumbs. Chill until ready to use.
Cook onion with bay leaf and juniper berries in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until well browned, 8 to 10 minutes. Add sauerkraut and cook, stirring occasionally, until heated through and liquid has evaporated, about 2 minutes. Discard bay leaf.
Meanwhile, remove skin and bones from duck legs, reserving skin and discarding bones. Tear meat into 1-inch pieces and stir into sauerkraut. Transfer to baking dish.
Whisk together cream, milk, eggs, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then pour over sauerkraut. Bake until custard is set and edges are lightly browned, 45 to 50 minutes.
Meanwhile, remove skin and bones from duck legs, reserving skin and discarding bones. Tear meat into 1-inch pieces and stir into sauerkraut. Transfer to baking dish. Whisk together cream, milk, eggs, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then pour over sauerkraut. Bake until custard is set and edges are lightly browned, 45 to 50 minutes. While custard bakes, thinly slice reserved skin, then season lightly with salt and pepper. Cook in a dry medium nonstick skillet over low heat, stirring to separate, until fat is rendered and skin is crisp, 6 to 8 minutes. Serve gratin with crisp skin scattered on top.