EASY MASON JAR SAUERKRAUT
Steps:
- Wash the cabbage. Remove the large outer leaf and set aside.
- Quarter the cabbage and remove the core. Cut each quarter into thin slices down its length, about 1/8 inch thick.
- Place the cabbage slices in a large bowl. Sprinkle with salt.
- Mix, squeeze, and massage the cabbage for about 15 minutes, wearing gloves if needed. The cabbage slices will wilt and release liquid, and will look juicy at the end.
- Place the cabbage slices into the mason jar by a couple handfuls, packing it down every so often with your fist or a spoon. Leave at least 2 inches of room from the top.
- Pour any cabbage liquid from the bowl into the jar.
- Place an outer leaf you had set aside flat on top of the sliced cabbage to help keep everything under the liquid.
- Add a small jar inside the mason jar, pushing it down on top of the cabbage to weigh it down and submerge in liquid.
- Cover the jar with a cheesecloth and seal the opening with a rubber band. This will ensure that the cabbage breathes without being sealed air-tight.
- Store at room temperature away from sunlight. As the cabbage ferments, check to see that the cabbage stays under the liquid, and push down the jar inside if you see it rising. Also, the liquid may bubble and foam at the top. It may even rise and spill out. This is all completely normal.
- Start tasting after 7 days. Ferment longer if it needed. When it's tangy enough to your liking, store in the refrigerator. It will keep for months.
GREAT GRANDMA'S PORK AND SAUERKRAUT
A favorite in my family passed on for generations. It is so simple. I ususally just serve it with mashed potatoes and a salad.
Provided by JDSBOX
Categories Meat and Poultry Recipes Pork
Time 1h5m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oil in a large skillet over medium heat. Add pork and brown. Add can of sauerkraut with liquids, then add apple. Stir until all are simmering, then lower heat and cover. Let simmer for 1 hour or until pork is cooked through and tender.
Nutrition Facts : Calories 308.9 calories, Carbohydrate 9.6 g, Cholesterol 68 mg, Fat 19.5 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 6 g, Sodium 788.3 mg, Sugar 5.4 g
SAUERKRAUT MY GRANDMA'S WAY
When we were first married my husband wanted me to make sauerkraut like his mother. She did hers on top of the stove and made dumplings on top. It was good, but nothing like what my grandmother made. Now 40 plus years later he never asks for sauerkraut his mother's way.
Provided by Marsha Gardner
Categories Pork
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350-degrees.
- 2. Layer slightly drained sauerkraut, sliced onions and apples in a large roasting pan. Sprinkle with brown sugar.
- 3. Sprinkle salt, pepper and garlic over pork. Lay on top of sauerkraut. Cover roaster. Bake for 1 3/4 hours.
- 4. Add kielbasa, cut into 2-3 inch pieces to roaster and continue baking for another 30 minutes.
- 5. I serve this dish just like my grandma did. Mashed potatoes, homemade applesauce and a good dark rye along with a good beer. Not the prettiest dish color wise with everything being the same color, but delicious never the less.
GRANDMA'S CREAMY SAUERKRAUT AND PASTA CASSEROLE
Got this recipe from my mom. She used to make this with my dad's mom, who they lived with when they first got married...it was grandpas favorite...I made this today - and I'm telling you it was delicious..I will make it again tomorrow for card club St.Patty party! Mmmmm
Provided by Pat Duran
Categories Casseroles
Time 45m
Number Of Ingredients 12
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.
GRANDMA'S PORK AND SAUERKRAUT
Pork braised in the liquid of canned or jarred sauerkraut results in a fork-tender tangy, salty, filling meal.
Provided by Krystal Iaeger
Categories Recipes
Time 45m
Number Of Ingredients 6
Steps:
- 1. In a large skillet over medium high heat, add ½ of the olive oil and let oil warm for about a minute. 2. Add half of the pork chops to the pan and season with a pinch of salt and a pinch of black pepper. Sear the chops for 2-3 minutes or until chops are golden brown on the bottom. 3. Turn pork chops over, season with a pinch of salt and a pinch of pepper and continue to cook another 2-3 minutes. 4. Remove pork chops and set aside on a plate. Repeat process with the remaining pork chops using the remainder of the olive oil, salt, and pepper. 5. Remove the second set of pork chops from the pan and place on the plate with the first set of pork chops. 6. Reduce heat to medium low and add can of sauerkraut to the pan; stir sauerkraut to get the fond from the chops off of the bottom of the pan (this will turn your sauerkraut a medium brown color). 7. Place the pork chops on top of the sauerkraut (including any juices collected on the plate from the chops). 8. Pour the water over the pork chops and then cover pan and cook an additional 30 minutes or until pork chops are fork tender.
Nutrition Facts : Calories 278 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 95 milligrams cholesterol, Fat 15 grams fat, Fiber 3 grams fiber, Protein 30 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 pork chop and 1/4 of sauerkraut, Sodium 921 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
BRAISED BOCKWURST AND WARM VEGETABLE-HARD CIDER 'KRAUT WITH GERMAN STYLE POTATOES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Halve larger potatoes and leave small potatoes as is, cover with water, bring to a boil, season with salt and cook until tender, about 8 to 10 minutes.
- Place sausages in a cast iron skillet, add 1/2-inch of water and a drizzle of oil. Bring to a boil, reduce heat to medium and let the sausages heat through as the water evaporates. Shake pan and let the casings crisp up until they burst, 3 to 4 minutes, and are golden brown. Remove from the heat and set aside.
- While sausages and potatoes cook, cut cabbage half into half again and trim away the core with an angled cut. Shred the cabbage very thinly with your knife and reserve. Place the shredder blade in your food processor. Peel the carrots and trim the root end. Trim the celery, and peel and quarter the red onion lengthwise. Peel the apple and quarter lengthwise then cut away the core as you did the cabbage. Using the processor, shred the carrots, celery, onion and apple, through the feed tube, removing from bowl as necessary.
- In a large skillet heat 2 tablespoons of olive oil over medium-high heat. Add cabbage and vegetable mixture and toss to combine. Season the mixture with bay leaf, grill seasoning or coarse salt and pepper, and caraway seeds. Saute 7 to 8 minutes, tossing frequently.
- While cabbage cooks, put a medium skillet on the stove with a drizzle of olive oil and heat over medium-high heat. Add chopped bacon and render 2 to 3 minutes then stir in the yellow onion and cook for 5 minutes with the bacon to soften.
- Add hard cider to cabbage mixture and reduce for 30 seconds. Stir in the mustard and turn off the heat. Discard the bay leaf.
- When potatoes are cooked, drain and add to bacon and onion. Douse the pan with vinegar and sprinkle with sugar. Pour stock evenly over pan, add the parsley and some pepper and turn off the heat. Stir the potatoes 1 minute to form a starchy sauce and combine flavors.
- Halve crispy sausages and serve on generous bed of cabbage, with the potatoes alongside.
- Serve with hard cider or white Belgian ale with orange wedge.
GRANDMA PAT'S SAUERKRAUT HOTDISH
Dish of my childhood, with the family's homemade sauerkraut. Definitely my favorite. Also yummy to melt cheese on top of it.
Provided by Sadie Anne
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Add ground beef, salt, pepper, and onion salt. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
- Combine beef mixture with cream of chicken soup and sauerkraut in a small casserole dish. Add noodles and water; stir to combine.
- Bake in the preheated oven until noodles are tender yet firm to the bite and casserole is heated through, about 1 hour.
Nutrition Facts : Calories 346.1 calories, Carbohydrate 15.6 g, Cholesterol 84.2 mg, Fat 21.4 g, Fiber 1.4 g, Protein 21.9 g, SaturatedFat 7.8 g, Sodium 1188.4 mg, Sugar 1.2 g
GRANDMA'S MEATBALLS WITH SAUERKRAUT
This is another one of my grandma's Hungarian recipes- I love sauerkraut. And many of her recipes have sauerkraut and rice and pork or beef - all similar but still different in taste. Again this has been tweaked for today's cooking. I hope you enjoy this recipe. This is great served with sourdough or pumpernikel bread. Photo...
Provided by Pat Duran
Categories Meat Appetizers
Time 1h20m
Number Of Ingredients 13
Steps:
- 1. Meatballs: Mix together all ingredients and make into small walnut sized balls;pressing tightly together. Drop into boiling salted water. Cook in the water for about 15 minutes. Remove and set aside.Reserve water.
- 2. Sauce: In a small saucepan mix flour and butter and paprika and cook over medium heat until thickened. Stirring constantly. Add a few meatballs at a time to this sauce, mixing well after each addition. Add about 1 or 2 cups of the reserved water, Stir well.
- 3. Combine sauerkraut, cranberries, onion and sugar. Add to meatball mixture. Cook over medium heat for about one hour, stirring occasionally.
GRANDMA'S KRAUT NIPFLA
This is basically sauerkraut and noodles, but it's oh so fantastic... Compete and total comfort food. Not sure how close my measurements are as Grandma cooking is measured in handfuls and pinches... You can put more or less sauerkraut depending on how much you like it! By the way, the noodles cook pretty fast, so don't walk away!
Provided by Cadillacgirl
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook the bacon until crispy and drain on paper towel. If you like, save a bit of the bacon drippings for later.
- Drain sauerkraut and rinse. Put in saucepan. Add water just to cover and boil slowly for about a half an hour. Drain. Add cooked bacon which has been cut in pieces. For extra flavour add some bacon drippings as well!
- Meanwhile, make the noodles. Put a pot of salted water on the stove to boil. Combine dry ingredients; add water. Mix thoroughly.
- Turn onto floured surface and knead. Can roll dough with hands into long ropes. Cut into small strips. Drop into boiling salted water until the noodles float to the top. Drain and toss with a bit of butter or oil to keep them from sticking to each other.
- Combine noodles and sauerkraut mixture and heat through. If you like, brown the bread cubes in the butter to make homemade croutons and add to the mixture!
Nutrition Facts : Calories 269.8, Fat 10.7, SaturatedFat 3.5, Cholesterol 15.4, Sodium 974.6, Carbohydrate 35.4, Fiber 2.9, Sugar 1.4, Protein 7.6
GRANDMA'S SAUERKRAUT BALLS
This is a family recipe that's been made for family gatherings since I was a kid. They're delicious, and usually go in the first five minutes of a party, causing dinner to be delayed because everyone is full. The great thing is that they can be made ahead of time and frozen, then reheated as needed.
Provided by Daniel Holloway
Time 2h
Yield 50
Number Of Ingredients 13
Steps:
- Heat a large saucepan over medium-high heat. Cook and sausage and onion in the hot skillet until sausage is browned and crumbly, 8 to 10 minutes. Drain and discard grease.
- Transfer to a large bowl and add sauerkraut, cream cheese, parsley, mustard, garlic powder, and pepper. Mix until well combined. Cover and place in the refrigerator to chill for about 1 hour.
- Place flour in a shallow dish. Whisk milk and eggs together in a separate dish. Place bread crumbs in a third dish.
- Remove sauerkraut and sausage mixture from the refrigerator and roll into 3/4 inch balls. Roll balls in flour, then in milk-egg mixture, then in bread crumbs.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Deep fry in batches until golden brown, about 3 minutes per batch. Drain on paper towels.
Nutrition Facts : Calories 119.9 calories, Carbohydrate 3.7 g, Cholesterol 28.1 mg, Fat 9.5 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 3.3 g, Sodium 385 mg, Sugar 0.5 g
GRANDMA BOCK'S KRAUT RECEIPE
Steps:
- 1. Peel onion and dice half of the onion up into smaller chunks. 2. Open can of Kraut and drain out the water 3. Melt margarine in large fry pan. (Medium Heat - be careful butter burns easy) 4. Once butter is melted, add diced up onion and add black pepper. 5. Saute onion in margarine for about 3-5 minutes, depending on heat. 6. Add Kraut to butter and onions. Stir and mix butter, onions and kraut(cook 2-3 min). 7. Start adding flour. The flour is used as a thickening agent, so be careful not to add to much. 8. Cook over medium heat for around 3 - 5 minutes.
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