SMOKED SAUERKRAUT RECIPES
SMOKED SAUERKRAUT – LYUKUM COOKING LAB
Steps:
- Prepare the stovetop smoker: place 1 1/2 tbsp of hickory wood chips in the center of the bottom, a drip tray covered with aluminum foil on top, and a stainless steel container with evenly spread sauerkraut on the tray.
- Close the lid and place the smoker over high heat for 15 minutes.
- Turn the heat off. Do not open the lid! Let the smoke cool and set for about 5-8 minutes before opening. Stir the sauerkraut to evenly distribute the smokey flavor. You can prepare smoked sauerkraut in advance and refrigerate in a closed container. Reheat before serving in a sealed container.
- Smoked sauerkraut is delicious as is, cold or reheated. It becomes even better when sauteed with onions and cream. Preheat clarified butter or avocado oil in a frying pan over medium heat. Add diced onions and saute until lightly caramelized. Add cabbage and cream and cook over medium-high heat, stirring, until no liquid left on the bottom of the pan. Serve hot or room temperature.
SMOKED PORK AND SAUERKRAUT RECIPE - PILLSBURY.COM
Looking for an easy dinner recipe? Then check out this delicious pork and sauerkraut dish that’s ready in just 30 minutes.
Provided by Pillsbury Kitchens
Total Time 30 minutes
Prep Time 30 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Melt margarine in large skillet over medium heat. Add onions; cook and stir until golden brown. Add sauerkraut; cook 5 to 8 minutes or until sauerkraut is lightly browned, stirring occasionally.
- Add pork chops, bell pepper, water, salt and pepper. Cover; cook over medium-low heat for 10 minutes or until pork chops are thoroughly heated.
Nutrition Facts : Calories 270 , CarbohydrateContent 14 g, CholesterolContent 60 mg, FatContent 2 , FiberContent 5 g, ProteinContent 23 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 1900 mg, SugarContent 5 g
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