Sauerkraut recipes

[Kitchen Witch]

Baked Potato Topping

¼ cup sour cream
¼ cup sauerkraut
½ tsp. dill weed
1-2 tsp. Crumbled bacon

1. Combine all ingredients except bacon. Place a dollop of mixture on baked potato halves, sprinkle with bacon.

[Kitchen Witch]

Apple-Sauerkraut Stuffing

1 30 oz. can of sauerkraut
2 tsp. caraway seeds
1 cup apple, grated

1. Combine all ingredients. Yields 5-½ cups for a 10-12 pound bird.

Or bake as a dressing and serve with ham or pork.

[Kitchen Witch]

Cottage Cheese Kraut Bread

1 tbs. dry yeast
¼ cup warm water
½ cup cottage cheese
2 tbs. brown sugar
1 tbs. Margarine
1 tsp. salt
1 egg
2 tsp. caraway seeds
2 tsp. minced onion
2-¼ cup flour
1 cup sauerkraut, drained

1. In a bowl dissolve yeast in warm water. In a saucepan, combine cottage cheese, salt heat to lukewarm (100 degrees). Add yeast to cottage cheese mixture.
2. Stir in egg, caraway seeds, onion and ¼ cup of flour. Beat this batter very well.
3. Add rest of flour mix thoroughly. Stir in sauerkraut.
4. Turn mixture on to floured surface and knead until plump. Put in greased bowl, cover and leave in a warm place until doubled in size about 1-½ hours.
5. Punch down and put into greased brad pan. Let rise again until doubled in size. Preheat oven to 400 degrees and bake 20-25 minutes. Bread is done when crust gives a hollow sound when tapped.

[Kitchen Witch]

Kraut and Weenies



Skillet fry hot dogs in a bit of oil (adding a pat of butter adds a nice flavor!); add 1 can kraut (rinsed and drained), caraway optional - heat through.

Dogs can be sliced on the diagonal or left in chunks. If left whole - serve on hoagie rolls and top with mustard.

[Kitchen Witch]

Meatballs


2 lbs ground beef
1 pkg dry onion soup mix
1 cup bread crumbs - dry
3 eggs
1 bottle Heinz Chili sauce 12oz
1 bottle of water "the chili sauce bottle"
1/2 cup brown sugar
1 large can of kraut rinsed and drained
1 can whole berry cranberry sauce

1. Mix together beef, soup mix, bread crumbs, and eggs.

2. Form mixture into small meatballs. Some like to brown the meat balls under the broiler but you can oven bake or skillet fry.

3. Simmer together, until hot, the rest of the ingredients.

4. Put meat balls in a 13x9 pan and cover in sauce.

5. Bake at 350 degrees for 1 1/2 hours. You can also use a crock pot...

[Kitchen Witch]

Sausage, Onions and Kraut

Fry pork sausage (kielbasa, etc) in a bit of olive oil with onions (pepper optional), add rinsed and drained kraut, a few grinds of the black pepper mill, caraway optional - serve as is or on hoagie rolls.

[Kitchen Witch]

Scalloped Potatoes and Kraut


1, 14 oz. can of sauerkraut - rinse and drained
6 to 8 potatoes, peeled & sliced thin
1 can of cream of mushroom soup
1/2 cup of milk

1. butter casserole dish

2. pour sauerkraut in dish, & spread evenly around

3. layer sliced potatoes over sauerkraut

4. mix milk with mushroon soup, and pour over potatoes.

5. bake in 350 degree oven for about 1 hour, or untill potatoes are done.

[Kitchen Witch]

Sauerkraut Rye Bread - ABM
Servings: 12


1 cup sauerkraut - rinsed and drained
3/4 cup warm water
1-1/2 TB molasses
1-1/2 TB butter
1-1/2 TB brown sugar
1 tsp. caraway seed
1-1/2 tsp. salt
1 cup rye flour
2 cups bread flour
1-1/2 tsp. active dry yeast

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic Bread Cycle; press Start.

[Kitchen Witch]

Sweet Sour Kraut Relish


2 pounds sauerkraut, washed
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1 medium onion, finely chopped
1 cup celery, chopped
1 1/2 cups granulated sugar
1/2 cup salad oil
2/3 cup vinegar (cider vinegar works well too)
1/3 cup water

1. Wash sauerkraut, chop vegetables and put all in non-aluminum bowl.

2. In a non-aluminum saucepan combine sugar, salad oil, vinegar, and water.

3. Without RACING, bring ingredients in pan to a low boil. Remove immediately and pour over

4. vegetables and kraut in bowl. Let mixture cool to room temperature. Refrigerate.

5. Great sweet relish, even for the kraut-impaired.

[Kitchen Witch]

Sauerkraut and Spareribs
Servings: 4-6


3 lbs pork spareribs
1 32 oz jar sauerkraut
1 med. head cabbage thinly shredded
1 med. onion thinly sliced
2 Tblsp brown sugar
4 cups water
1 can chicken broth
1 can/bottle beer with fizz removed, flattened
4 cloves crushed and minced garlic
1 pinch caraway seed

1. Wash ribs and smear with garlic and pepper. Brown in oven and set aside.

2. Place sauerkraut, onion, caraway seed,remaining garlic, brown sugar and cabbage in bottom of roaster

3. Pour in beer, water, chicken broth and then pepper to taste. Then stir.

4. Bake covered at 375 degrees for 4 hours. Check at 2 hours to see if liquid is needed.

5. Place ribs over sauerkraut and cook for 1 hour at 325. Add liquid if needed.

6. Remove lid and brown for 15 to 20 minutes.

[Kitchen Witch]

Country Sauerkraut Soup
Servings: 4

5 pounds of beef brisket
2 cups diced onions
1 1/2 cups diced carrots
1 cup chopped celery
2 cups sauerkraut
3 cups beef broth
1 cup chicken broth

1. Cook the beef Brisket as recommended on package.

2. Put Brisket in a pot and in a seperate pot boil the beef and chicken broth.

3. Add the broth to the beef brisket.

4. The vegatables need to be fried before being added to the pot.

5. Once all ingredients are added, wait until it is cool to serve.

[Kitchen Witch]

Pork, Brats, and Kraut
Servings: 4-6


4 slices Bacon
4 oz. Onion, diced
1lb. Country Style Pork Ribs
4 Fresh Bratwurst
2lb. Sauerkraut
12 oz. Hard Apple Cider
1 Apple, cored and chopped

1. Chop the bacon strips into 1/2 inch pieces and fry in a heavy skillet (cast iron preferred) over medium heat until crisp. Add the onion and fry until browned. Remove the bacon and onion with a slotted spoon and set aside. Drain all but 2 tablespoons of fat from the pan. Brown the country style ribs and the fresh bratwurst on all sides. Add sauerkraut, bacon and onion, covering the ribs and brats. Add the cider, cover and simmer over medium heat for 20 minutes. Add the chopped apple and simmer uncovered for an additional 15 minutes until the apples are soft. Serve with mashed or boiled and buttered potatoes.

[Kitchen Witch]

Sauerkraut and Spareribs
Servings: 4-6


3 lbs pork spareribs
1 32 oz jar sauerkraut - rinse and drain
1 med. head cabbage thinly shredded
1 med. onion thinly sliced
2 Tblsp brown sugar
4 cups water
1 can chicken broth
1 can/bottle beer with fizz removed, flattened
4 cloves crushed and minced garlic
1 pinch caraway seed

1. Wash ribs and smear with garlic and pepper. Brown in oven and set aside.

2. Place sauerkraut, onion, caraway seed,remaining garlic, brown sugar and cabbage in bottom of roaster

3. Pour in beer, water, chicken broth and then pepper to taste. Then stir.

4. Bake covered at 375 degrees for 4 hours. Check at 2 hours to see if liquid is needed.

5. Place ribs over sauerkraut and cook for 1 hour at 325. Add liquid if needed.

6. Remove lid and brown for 15 to 20 minutes.

[Kitchen Witch]

Savory Rueben Cheesecake
Servings: 12


1-1/2 cups rye cracker crumbs
1/4 cup plus 2 T melted butter
2 8-oz. pkg. cream cheese, softened
1/4 cup flour
1 8-oz. bottle Thousand Island Dressing
1 8-oz. can sauerkraut, well drained
1 10 oz. can corned beef, well broken up
4 eggs

1. 1. Put crumbs and butter in a 9-inch springform pan. Mix well and press into place.

2. 2. Whip cream cheese till fluffy. Add eggs, beat well.

3. 3. Add remaining ingredients. Mix till well blended. Pour into prepared pan.

4. 4. Bake at 300 degrees for 1 hour. Cool. Cover and chill to serve.

[Kitchen Witch]

Ananaskraut (Pineapplekraut)


1 can of Pineapple chunks
1 large can of Sauerkraut
1/2 - 1 tablespoons of butter

1) The size of the can of pineapples is not important. If you want it sweeter, you use a bigger can.

2) Put the Sauerkraut from the can into a strainer and rinse.

3)Saute the drained Sauerkraut in the butter.

4) Add the pineapples and heat through.

[Kitchen Witch]

Rueben Dip

½ cup sauerkraut chopped and drained
1 3 oz. pkg. cream cheese, softened
1 8 oz. container sour cream
½ cup grated Swiss cheese
4 oz. sliced corned beef, finely diced
2-3 tbs. milk

1. Combine and heat all ingredients except milk, in sauce pan over low until heated through.
2. Thin with milk if necessary.

[dracona]

Hi Kitchen Witch, thanks for all the recipes, but i was wondering if you had an authentic recipe for Brochen? ohhh and a recipe for german hot mustard would be great!

i lived in Germany for 3 1/2 years. while there i developed a great love for their cuisine.

Thanks again

Dracona

[Kitchen Witch]

this?

Altdeutxche Brotchen (Old German Muffins)

3/4 c Butter Or Margarine
1/2 c Sugar
2 ea Eggs; Large
1 T Rum
1 t Vanilla Extract
3 T Milk
1/2 t Cinnamon
2 t Baking Powder
2 1/4 c Flour; Unbleached
1/4 c Almonds; Ground
1 T Orange Rind; Grated
1/4 c Raisins; If Desired

Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix
cinnamon, baking powder, and flour. Add flour mixture to butter mixture.
Gently mix in almonds, orange rind, and raisins. Pour batter into greased
muffin tins, filling half full. Bake at 375 degrees F. for 25 to 30
minutes, or until browned.

Makes 18 muffins.

[Kitchen Witch]

german mustard

1/4 c Yellow mustard seed
1 ts Salt
2 tb Black or brown mustard seed, -heaping -pressed
2 Garlic gloves, minced or -heaping -pressed
1/4 c Dry mustard
1/2 ts Ground cinnamon
1/2 c Water
1/4 ts Ground allspice
1 1/2 c Cider vinegar
1/4 ts Dried tarragon leaves
1 sm Onion chopped
1/8 ts Turmeric
2 tb Firmly packed brown sugar


In a small bowl, combine mustard seed and dry mustard. In a 1- to 2-quart
non-aluminim pan, combine remaining ingredients. Simmer uncovered, on
medium heat until reduced by half, 10-15 minutes. Pour the mixture into the
mustard mixture. Let mixture soak at room temperature 24 to 48 hours,adding
additional vinegar if neccesary in order to maintain enough liquid to cover
seeds.

Process the seeds and mixture in a blender or food processor until pureed
to the texture you like --this can take at least 3 or 4 minutes. Some
prefer whole seeds remaining, others a smooth paste. The mixture will
thicken considerably upon standing. If it gets too thick after a few
days,stir in additional vinegar.

Scrape mustard into clean, dry jars; cover tightly and age at least 3 days

[AThrift]

Place two porkchop in a medium pot the add a layer of Sauerkraut.
On top of this put your favorite sausage or hot dogs ( I like to add both)
add another layer of kraut, then cut up two medium size potato's, use as top layer. cook on med-high heat until porkchops are done which should be about 5 minutes after potato's are tender.

[Chilton]

This is something Gramma used to make for dinner for us.

Pork chops and Sauerkraut

Pork chops
Sauerkraut (the kind in the bag, never the stuff from a can!)
apple
potato
brown sugar

Gramma grated one apple and one potato into one bag of sauerkraut which she had drained pretty well. She then mixed in about a heaping teaspoon of brown sugar. Next she browned the pork chops. She lightly greased the bottom of a Corning ware casserole that had a lid. Half the sauerkraut went into the casserole, then the browned pork chops and finally the rest of the sauerkraut making sure the pork chops were completely covered; then the lid went on. This baked in the preheated oven at 350 degrees for about an hour. The pork was always moist and the sauerkraut delicious.

I have made this many times. I've gotten lazy though. I use boneless pork loin slices and I don't brown them first. I just layer them in raw. The recipe still works well and the pork is delicious. I have had friends who told me they don't like sauerkraut go back for more because the sauerkraut is so tasty!

[Kitchen Witch]

SAUERKRAUT STRUDEL


butter to fry
1 large onion, finely chopped
14 oz sauerkraut
3 oz salami, cubed or beef stick
8 oz beef stock
1 tsp caraway seed, divided use
1/2 tsp sugar
11 oz puff pastry
1 egg, beaten

Preheat oven to 400 degrees F. Grease a baking sheet.

Heat butter and gently braise onion until softened.

Add sauerkraut and salami and mix together. Add stock, 1/2 tsp caraway seed, and sugar; stir well. Cover and continue cooking for 30 minutes. Remove from heat and drain. Allow to cool.

Thinly roll out puff pastry and trim to form a rectangle. Spread sauerkraut over 2/3, fold remaining 1/3 onto filling and press down firmly. Press edges down to seal.

Roll remaining pastry out into strips and decorate top of pastry, brush pastry with the beaten egg and sprinkle with remaining caraway seeds. Place on prepared baking sheet.

Bake for 20-30 minutes and serve hot.

[Kitchen Witch]

Sauerkraut and Macaroni Salad


--Salad---
1 lb. sauerkraut, rinsed drained and coarsley chopped
1/2 lb. seedless grapes, cut in half
3/4 cup cooked ham, diced
1 cup cooked macaroni


---Dressing---
Whisk in a small bowl:
3/4 cup yogurt
1 TB white wine vinegar
1/4 tsp. salt
1/4 tsp. white pepper
2 tsp. honey



Add dressing to salad, toss, adjust seasoning and marinate for 10 minutes before serving.

[Kitchen Witch]

Prussian Penicillin


4-5 lbs. meaty pork neckbones
3 quarts water
1 tablespoon whole black peppercorns
1 large onion, peeled and thinly sliced
1 quart sauerkraut, undrained
1/2 head small green cabbage, cored and thinly sliced
1-2 7.5 oz. cans Frank's Kraut juice
2-3 large waxy potatoes, peeled and cut into 1/2" dice
sugar

In a Dutch oven, combine neckbones, water, and peppercorns. Bring to a boil, then reduce heat and barely simmer, covered for 8 to 12 hours. Strain and de-fat stock. Pick meat from neckbones and reserve. Discard bones and peppercorns.


Return stock to Dutch oven and add onion, sauerkraut, cabbage and kraut juice. Bring to a boil, lower heat and simmer, covered, for 1 hour, or until kraut is very tender. Taste broth and add sugar, a tablespoon at a time, until to taste..enough sugar to take the whang out of the kraut, but not sweet. Add reserved meat and potatoes and simmer another 15 minutes. Serve with a hearty bread or biscuits.

[Kitchen Witch]

Tavern Beef Stew


1 tbs. oil
1 cup chopped onions
2 tbs. butter or margarine
½ pound veal, cubed
½ pound beef, cubed
¾ pound pork, cubed
1 tsp coarsely ground black pepper
2 tbs. sweet paprika
3 lbs. sauerkraut
1 tbs. dark brown sugar
1 tbs. caraway seeds
1 cup beef broth
1 12 oz. can beer
1-½ cups sour cream
Salt and pepper to taste
Chopped parsley



Cook onions in oil until wilted. Remove, set aside. In pan add butter and brown meat. Add all ingredients but, parsley and sour cream. Return onions and heat to boiling. Reduce and simmer for 2 ½ hours. Stir in the sour cream, check seasonings. Sprinkle with parsley.

[Kitchen Witch]

Kraut Shortrib Soup


14 oz. can sauerkraut
16 oz. can diced tomatoes
2 lbs. beef short ribs
2 lbs. beef soup bones
3 qt. water
2 cups chopped carrots
2 cups chopped celery
8 cups cabbage, shredded
2 garlic cloves, chopped
1 cup chopped onion
2 bay leaves
1 tbs. salt
½ tsp. pepper
4 tbs. lemon juice
1 cup sour cream


In large pot, put short ribs, bones and 3 qts. of water. Add carrots, onion, celery, cabbage, garlic, diced tomatoes, bay leaves, salt and pepper: bring to a boil.


Skim off top layer of foam with a slotted spoon. Reduce heat and simmer; cook covered for around 2 hours until meat is tender. Remove soup bone; add sauerkraut, lemon juice, and sugar to taste. If necessary, add more water. Replace lid and simmer for 1 hour. Pour into bowls and serve with a dollop of sour cream.

[Danielmorgan]

since the festive season is upon us and here i have got the perfect source to get the new taste for every single occasion ... this is the most good .. lets done with each one by one