Best German Style Sauerkraut Recipes

GERMAN STYLE ROAST PORK WITH CARAMELIZED SAUERKRAUT

Steps:

• 1. In a saute pan, heat butter and olive oil until butter is melted.
• 2. Add onions and cook for 3 minutes.
• 3. Add garlic, then sauerkraut. Lower temp to low simmer.
• 4. Add salt, pepper, garlic powder, thyme, and brown sugar.
• 5. Stir well then let it cook for about half hour to 40 minutes at a very low temp. Stir about every 5 to 7 minutes.
• 6. At the very end of caramelizing the sauerkraut mixture, turn the heat up to medium and let this sit for a few minutes to brown.
• 7. Scrape into a covered dish or Dutch oven.
• 8. Next, rub the roast with salt, pepper, ground thyme and garlic powder.
• 9. Dust with flour.
• 10. Fry in remaining 3 Tbsp of olive oil on each side until browned.
• 11. Put on top of kraut.
• 12. Pour chicken stock into the pan to deglaze the pan. Bring to a boil.
• 13. Pour over roast.
• 14. Cover and set in a 325 degree oven for one hour.
• 15. Remove lid then continue to bake until internal temp is over 170 degrees.
• 16. Usually takes about 2 hours, but might be less or more depending on the size of roast and if you've got bones.

SLOW COOKER GERMAN-STYLE PORK ROAST WITH SAUERKRAUT AND POTATOES

Steps:

• Place the potatoes, garlic, salt, and pepper in a slow cooker; stir to coat. Season the pork roast with salt and pepper; lay atop the potatoes. Pour the sauerkraut over the roast; sprinkle with caraway seeds.
• Cook in slow cooker on Low 8 to 10 hours.

SLOW COOKER GERMAN-STYLE PORK ROAST WITH SAUERKRAUT AND POTATOES

Steps:

• Place the potatoes, garlic, salt, and pepper in a slow cooker; stir to coat. Season the pork roast with salt and pepper; lay atop the potatoes. Pour the sauerkraut over the roast; sprinkle with caraway seeds. 2. Cook in slow cooker on Low 8 to 10 hours.

GERMAN STYLE RICE SAUSAGE SAUERKRAUT CASSEROLE

Steps:

• Sauté diced onion with 1/2 stick of the margarine/butter until soft.
• Meanwhile brown sausage in skillet. When this is browned add the cup of Minute Rice & cup of water and let cook until rice is soft, about 5 minutes, stirring during this cooking. Add sautéed onion, rinsed & drained sauerkraut, the additional 1/2 cup butter/margarine with the paprika to taste and simmer all to heat through. Add sour cream and mix through.
• Pour into greased casserole dish, sprinkle paprika on top and bake at 350 degrees F for 30 minutes or until top is browned. Enjoy!

GERMAN STYLE SAUERKRAUT

Steps:

• Fry bacon until almost crisp.
• Add onion and cook until limp.
• Add rinsed sauerkraut.
• Add water to cover.
• Put caraway and juniper in a tea ball or wrap in cheesecloth so it can be removed later.
• Add bay leaf.
• Cover and let simmer for 1 hour, stirring occasionally.
• Add more water if necessary.
• Should be juicy but not soupy.
• Remove spices.
• Stir in shredded potato.
• The potato will melt and turn saucy.
• Stir in wine.

COOKED SAUERKRAUT (GERMAN STYLE)

Steps:

• In a large pot or Dutch oven, heat the drippings.
• Add the sliced onions and apples, cooking until onions get transparent, but not colored.
• Add the sauerkraut.
• Add the stock or water, and the onion with the cloves, bay leaf, juniper berries, salt and sugar.
• Cover pot, and cook over low heat for about 45 minutes.
• *Ifwater has been used instead of stock, add a piece of lean bacon or pork to the cabbage to improve the flavor.
• When the cabbage is done (after about 45 minutes), thicken the mixture with the grated potato (or corn flour mixed with water).
• Remove the bacon/pork from the sauerkraut and season with salt and freshly ground pepper to taste.