SAUERKRAUT DINNER IDEAS RECIPES

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BAVARIAN SAUERKRAUT RECIPE | ALLRECIPES



Bavarian Sauerkraut Recipe | Allrecipes image

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.

Provided by dutschd

Categories     Side Dish

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 7

1 tablespoon bacon drippings
1 cup finely chopped onion
2 (16 ounce) packages sauerkraut, undrained
1 tablespoon packed brown sugar
1 teaspoon caraway seeds
½ cup chicken stock
½ cup cooking sherry

Steps:

  • Heat bacon drippings in a large skillet over medium heat; cook and stir onion until soft and translucent, about 5 minutes.
  • Place sauerkraut with juice into a large bowl and cover with water. Stir and use your hands to squeeze out as much of the water and juice as possible. Add squeezed sauerkraut to onion.
  • 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.

Nutrition Facts : Calories 52.3 calories, CarbohydrateContent 10.9 g, CholesterolContent 0.3 mg, FatContent 0.2 g, FiberContent 3.4 g, ProteinContent 1.5 g, SaturatedFatContent 0.1 g, SodiumContent 848.3 mg, SugarContent 4.5 g

PORK AND SAUERKRAUT DINNER RECIPE | MYRECIPES



Pork And Sauerkraut Dinner Recipe | MyRecipes image

Provided by MyRecipes

Yield 4 servings

Number Of Ingredients 14

4 slices bacon
¼ cup chopped onion
1 (16-ounce) can shredded sauerkraut, drained
1 medium carrot, scraped and sliced
1?½ teaspoons sugar
3 whole peppercorns
1 whole clove
1 small bay leaf
Cheesecloth
¼ cup plus 2 tablespoons chicken broth
¼ cup Chablis or other dry white wine
2 medium potatoes, peeled and quartered
2 (1/2-inch-thick) smoked pork chops (about 3/4 pound)
2 (1/4-pound) knockwurst sausages, diagonally scored

Steps:

  • Cook bacon in a 9-inch cast iron skillet until crisp; drain on paper towels. Crumble and set aside, reserving 1 1/2 tablespoons drippings in skillet.
  • Sauté onion in drippings until tender. Add sauerkraut, carrot, sugar, and crumbled bacon, stirring gently until well blended.
  • Combine peppercorns, clove, and bay leaf on a small amount of cheesecloth, and tie securely. Place cheesecloth bag in skillet, and cover completely with sauerkraut mixture.
  • Pour chicken broth and wine over sauerkraut mixture; bring to a boil. Reduce heat; cover and simmer 10 minutes. Place potatoes, pork chops, and sausages evenly over sauerkraut. Cover and simmer 1 hour. Discard cheesecloth bag.
  • To serve, place sauerkraut mixture on a warm serving platter. Arrange pork chops, sausages, and potatoes on top of sauerkraut. Serve immediately.

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