HOT SAUERKRAUT RECIPE RECIPES
SAUERKRAUT HOT DISH RECIPE: HOW TO MAKE IT
We often serve this hearty dish at family gatherings, and the men especially seem to enjoy it. My sister gave me the recipe about 15 years ago. It’s been a favorite ever since. The unusual blend of ingredients is a pleasant surprise. —Nedra Parker, Dunbar, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 45 minutes
Prep Time 15 minutes
Cook Time 01 hours 30 minutes
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large skillet, heat oil over medium heat. Brown pork. Add onion and celery; cook until vegetables are crisp-tender. Stir in sauerkraut, noodles, soup and mushrooms; sprinkle with salt and pepper., Spoon into a greased 2-qt. baking dish. Bake, covered, stirring occasionally, until meat is tender, about 1-1/2 hours.
Nutrition Facts : Calories 355 calories, FatContent 18g fat (5g saturated fat), CholesterolContent 84mg cholesterol, SodiumContent 719mg sodium, CarbohydrateContent 27g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 21g protein.
GRANDMA PAT'S SAUERKRAUT HOTDISH RECIPE | ALLRECIPES
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 Pasta and Noodles Noodle Recipes
Total Time 1 hours 10 minutes
Prep Time 5 minutes
Cook Time 1 hours 5 minutes
Yield 1 small casserole
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, CarbohydrateContent 15.6 g, CholesterolContent 84.2 mg, FatContent 21.4 g, FiberContent 1.4 g, ProteinContent 21.9 g, SaturatedFatContent 7.8 g, SodiumContent 1188.4 mg, SugarContent 1.2 g
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This recipe has to be the best tasting sauerkraut I've ever had. Traditionally, my family serves pork and sauerkraut every New Year's Day for luck in the coming year. I love cabbage as a general rule and like most sauerkraut recipes, but they can be quite sour depending on how it is prepared. Sadly I don't remember who gave me this recipe and who deserves the credit, since it was pulled from a collection of hand-written recipes I've kept for years. I made it as a side dish for New Year's Day dinner and it was a complete hit! This is certainly not your typical 'sour' sauerkraut recipe.
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Reviews 4.5
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Reviews 4.5
Total Time 50 minutes
Category Side Dish
Calories 52.3 calories per serving
- Stir brown sugar, caraway seeds, chicken stock, and cooking sherry into the sauerkraut mixture. Reduce heat to low and simmer until almost all the liquid has evaporated, 30 to 40 minutes, stirring occasionally.
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HOT DOGS AND SAUERKRAUT RECIPE - FOOD.COM
This is so simple to make but tastes so good! My mom made this for us when we were younger and still a favorite of mine. Smoked sausage could also be used but I prefer the hot dogs. Serve this over mashed potatoes for total comfort food.
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Calories 336.7 per serving
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Reviews 5.0
Total Time 20 minutes
Calories 336.7 per serving
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This is a recipe from a sweet old German lady I used to attend church with. Allow for plenty of time to prepare and cook this dish. It is definitely worth the time and effort! Serve with hot German potato salad and red cabbage.
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Reviews 4.7
Total Time 3 hours 35 minutes
Category World Cuisine, European, German
Cuisine European, German
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Reviews 4.7
Total Time 3 hours 35 minutes
Category World Cuisine, European, German
Cuisine European, German
Calories 777.2 calories per serving
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Sauerkraut is one of my favorite fermented foods. The flavor is fairly neutral, so it goes with a lot of meals.
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Reviews 4.9
Total Time 1 hours
Category main dish
From thepioneerwoman.com
Reviews 4.9
Total Time 1 hours
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- 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.
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