APPLE KRAUT RECIPES

Name: Sauerkraut and Apples
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 2 lbs sauerkraut; 2 tablespoons margarine; 1 cup chopped onion; 1 teaspoon minced garlic; 1 cup apple cider; 1 cup chicken broth; 3 large tart apples, peeled,cored,and chopped; 6 juniper berries, crushed; salt and pepper

SAUERKRAUT AND APPLES RECIPE - FOOD.COM

Sauerkraut and Apples Recipe - Food.com image

Goes great with sausages steamed in beer. My husband is always after me to make kraut, and this is one of the many ways I do.

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs sauerkraut
2 tablespoons margarine
1 cup chopped onion
1 teaspoon minced garlic
1 cup apple cider
1 cup chicken broth
3 large tart apples, peeled,cored,and chopped
6 juniper berries, crushed
salt and pepper

Steps:

Preheat oven to 350 degrees F.
Rinse sauerkraut and wring dry.
Heat margarine in a large skillet; saute onion and garlic until onion is tender.
Add kraut, cider, stock, apples, and juniper; season to taste with salt and pepper; bring to a boil.
Transfer to casserole dish; cover with lid or foil and bake at 350 degrees F.
for 35-40 minutes.

Nutrition Facts : Calories 136, FatContent 4.4, SaturatedFatContent 0.8, CholesterolContent 0, SodiumContent 1173.8, CarbohydrateContent 24.2, FiberContent 6.7, SugarContent 15, ProteinContent 2.8

SAUERKRAUT AND APPLES RECIPE - NYT COOKING

Sauerkraut and Apples Recipe - NYT Cooking image

In the Chesapeake, seafood often finds its way onto the Thanksgiving menu. But in Baltimore, which has a strong eastern European and German immigrant history, the holiday table demands something else. “The absence of sauerkraut when turkey is present, Thanksgiving included, is unthinkable, comparable to potatoes without gravy or crisp French fries without ketchup,” wrote John Shields, the chef and owner of Gertrude’s restaurant in Baltimore, in his cookbook “Chesapeake Bay Cooking.” (Sauerkraut is a mainstay well beyond Thanksgiving; Gertrude’s hosts an annual Krautfest in January.) Traditionally, homemakers fermented the cabbage in earthenware crocks in their cellars, but these days the fresh stuff is available to buy. On Thanksgiving, it’s often simply served as a side, or incorporated into dishes like this, in which the sauerkraut is braised in beer with bacon and apples.

Provided by Jennifer Steinhauer

Total Time 55 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

6 tablespoons butter
4 slices bacon, cut into 1/2-inch pieces
1 small onion, thinly sliced
3 tart apples, such as Stayman, Pippin, Granny Smith or Jonagold, peeled, cored, and thinly sliced
2 pounds sauerkraut, drained and rinsed
1 bottle (12 ounces) beer (you may substitute apple cider)
Black pepper, to taste
1/2 teaspoon caraway seeds

Steps:

Melt butter in a large heavy pot over medium-high heat. Add bacon and cook, stirring often, until fat has started to render, about 5 minutes.
Toss onion and apples in the fat and cook, stirring occasionally, until onions begin to soften, about 3 minutes. Stir in sauerkraut.
Add beer and season with pepper and caraway seeds. Bring mixture to a boil, then cover the pot. Reduce heat so mixture is just simmering and cook for 45 minutes. Or transfer the covered pot to a 350-degree oven and bake for 1 hour. Stir and serve hot.

Nutrition Facts : @context http//schema.org, Calories 220, UnsaturatedFatContent 6 grams, CarbohydrateContent 17 grams, FatContent 15 grams, FiberContent 6 grams, ProteinContent 4 grams, SaturatedFatContent 7 grams, SodiumContent 850 milligrams, SugarContent 9 grams, TransFatContent 0 grams

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