SAUERKRAUT AND APPLES RECIPE - NYT COOKING
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
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
BRATWURST WITH SAUERKRAUT AND POTATOES RECIPE - NYT COOKING
Provided by Moira Hodgson
Total Time 1 hours
Yield 4 servings
Number Of Ingredients 10
Steps:
- Simmer the sauerkraut for 10 minutes in boiling salted water. Drain.
- Meanwhile, in a large skillet, soften the onions in the butter, browning lightly. Add the sauerkraut, wine, stock, sugar, vinegar, salt and pepper. Bring to boil, turn down, cover and simmer, stirring occasionally, for 30 minutes.
- Meanwhile, simmer the bratwurst in water to cover for 20 minutes.
- Add the potatoes to the sauerkraut in the skillet and cook, covered, for 15 to 20 minutes or until tender.
- While the potatoes are cooking, drain the bratwurst and brown lightly on all sides under a hot broiler.
- To serve, put the sauerkraut and potatoes on a heated platter and arrange the bratwurst over the top.
Nutrition Facts : @context http//schema.org, Calories 740, UnsaturatedFatContent 9 grams, CarbohydrateContent 123 grams, FatContent 17 grams, FiberContent 17 grams, ProteinContent 23 grams, SaturatedFatContent 6 grams, SodiumContent 2027 milligrams, SugarContent 11 grams, TransFatContent 0 grams
More about "cooking with sauerkraut recipes"
HOW TO MAKE SAUERKRAUT - THE PIONEER WOMAN
From thepioneerwoman.com
Reviews 4.9
Total Time 1 hours
Category パン, main dish, side dish, snack
- Weigh your cabbage to see how much salt you should use.Remove the outer leaves of your cabbage and any that are damaged. Discard. Cut out the core and rinse the cabbage well, allowing the water to flow between the cabbage leaves. Drain well.Reserve 1 outer leaf. Thinly shred the remaining cabbage with a knife or food processor. Place in a large bowl. Sprinkle the calculated amount of salt over the cabbage and toss well. Let sit for 15 minutes. Massage the cabbage with your hands for 5 minutes. The cabbage should release a good amount of liquid during this time.Pack the cabbage firmly into a very clean glass quart jar. Pour the liquid that was released during kneading on top. Cut a circle the same diameter as your jar out of the reserved cabbage leaf. Place it on top of the packed-down cabbage. Place a weight on top of the cabbage to ensure that it stays under the brine. If the brine doesn't completely cover the cabbage and weight, top off with a 2% solution of salt water (1 teaspoon salt per cup of water).Screw a plastic lid onto the jar. Place the jar in a rimmed pan (to catch any overflow) and allow to ferment at room temperature until the kraut is as sour as you like it. This can take anywhere from 1–4 weeks.After it's done fermenting, store the sauerkraut in the refrigerator.
PORK LOIN WITH SAUERKRAUT AND APPLES – INSTANT POT RECIPES
From recipes.instantpot.com
Reviews 5
Cuisine German
- Slice and serve with sauce. Enjoy!
HOW TO MAKE SAUERKRAUT RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 30 minutes
Category Condiment
Cuisine German
Calories 33 calories per serving
- The cabbage will become increasingly sour the longer it’s fermented, so taste it now and again. When you like the flavour, transfer it to smaller sterilised jars. Will keep in the fridge for up to six months.
HOMEMADE SAUERKRAUT RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Total Time 45 minutes
Cuisine Europe, German
Calories 11 calories per serving
- Quarter cabbages and remove cores; slice 1/8 in. thick. In an extra-large bowl, combine salt and cabbage. With clean hands, squeeze cabbage until it wilts and releases liquid, about 10 minutes. If desired, add optional ingredients., Firmly pack cabbage mixture into 4-quart fermenting crock or large glass container, removing as many air bubbles as possible. If cabbage mixture is not covered by 1-2 inches of liquid, make enough brine to cover by 1-2 inches. To make brine, combine 4-1/2 teaspoons canning salt per 1 quart of water in a saucepan; bring to a boil until salt is dissolved. Cool brine before adding to crock., Place crock weight over cabbage; the weight should be submerged in the brine. Or, place an inverted dinner plate or glass pie plate over cabbage. The plate should be slightly smaller than the container opening, but large enough to cover most of the shredded cabbage mixture. Weigh down the plate with 2 or 3 sealed quart jars filled with water. If using a glass container with a lid, cover the opening loosely so any gas produced by the fermenting cabbage can escape. Alternately, you can cover the opening with a clean, heavy towel. If using a crock, seal according to manufacturer's instructions. , Store crock, undisturbed, at 70°-75° for 3-4 weeks (bubbles will form and aroma will change). Cabbage must be kept submerged below surface of the fermenting liquid throughout fermentation. Check crock 2-3 times each week; skim and remove any scum that may form on top of liquid. Fermentation is complete when bubbling stops. Transfer to individual containers. Cover and store in the refrigerator for up to 3 months.
10 BEST COOKING WITH SAUERKRAUT RECIPES | YUMMLY
From yummly.com
OVEN BAKED PORK AND SAUERKRAUT RECIPES - ALL INFORMATION ...
From therecipes.info
COOKING AND DRAINING SAUERKRAUT - HOME COOKING - GERMAN ...
From chowhound.com
SAUERKRAUT RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
PORK AND SAUERKRAUT - CRAFTY COOKING MAMA
From craftycookingmama.com
COOKING AND DRAINING SAUERKRAUT - HOME COOKING - GERMAN ...
From chowhound.com
40 RECIPES THAT USE SAUERKRAUT - TASTE OF HOME
From tasteofhome.com
ONE DISH BAKED SAUERKRAUT AND SAUSAGE - KETO COOKING WINS
From ketocookingwins.com
ONE DISH BAKED SAUERKRAUT AND SAUSAGE - KETO COOKING WINS
From ketocookingwins.com
CREAMED SAUERKRAUT - GERMAN VERSION ⋆ MY GERMAN RECIPES
From mygerman.recipes
SLOW COOKER PORK AND SAUERKRAUT - COOKING LSL
From cookinglsl.com
SLOW COOKER SAUSAGE AND SAUERKRAUT - SLOW COOKING PERFECTED
From slowcookingperfected.com
HOW TO COOK SAUERKRAUT (TIPS AND RECIPES) - EVERYDAY ...
From everydayhealthyrecipes.com
10 BEST POLISH SAUERKRAUT RECIPES | YUMMLY
From yummly.com
BUDGET COOKING RECIPES | ALLRECIPES
From allrecipes.com
COOKING FOR ONE RECIPES | ALLRECIPES
From allrecipes.com
LEFTOVER PORK AND SAUERKRAUT RECIPES - SHARE-RECIPES.NET
From share-recipes.net
SIMPLE RECIPES FOR OLD FASHIONED COUNTRY COOKING
From countryfarm-lifestyles.com
POLISH SAUERKRAUT SOUP RECIPE (KAPUSNIAK) - EVERYDAY ...
From everydayhealthyrecipes.com
SAUERKRAUT PACKS A PUNCH IN MANY EASTERN EUROPEAN RECIPES
From thespruceeats.com
GRANDMA MABEL'S SAUERKRAUT AND SPARE RIBS | TRADITIONAL ...
From traditionalcookingschool.com