Best 3 German Style Sauerkraut Recipes
**Discover the Delights of German-Style Sauerkraut: A Culinary Journey Through Flavor and Tradition**
Sauerkraut, a quintessential German dish, is a fermented cabbage dish that has captivated taste buds for centuries. Its origins can be traced back to ancient China, where it was initially made from turnips and radishes. The technique eventually spread to Germany, where it became a national delicacy. This article presents a comprehensive exploration of German-style sauerkraut, delving into its history, variations, and culinary significance. Alongside the informative content, you'll find a collection of delectable recipes that showcase the versatility and diverse applications of sauerkraut. From traditional preparations to creative contemporary twists, these recipes cater to a wide range of preferences and skill levels. Prepare to embark on a culinary journey through time and taste as we uncover the secrets behind this beloved fermented delicacy.
GERMAN STYLE ROAST PORK WITH CARAMELIZED SAUERKRAUT
Searing this pot roast locks in the juices and creates a good crust. When caramelizing the sauerkraut with onions, a little butter, olive oil, and brown sugar, the outcome is a buttery, sweet, and tangy mixture. Roasting the pot roast in the sauerkraut and onions turns it into a tender, buttery roast. Cut a slice, smother with...
Provided by Helene Mulvihill
Categories Roasts
Time 2h45m
Number Of Ingredients 18
Steps:
- 1. In a saute pan, heat butter and olive oil until butter is melted.
- 2. Add onions and cook for 3 minutes.
- 3. Add garlic, then sauerkraut. Lower temp to low simmer.
- 4. Add salt, pepper, garlic powder, thyme, and brown sugar.
- 5. Stir well then let it cook for about half hour to 40 minutes at a very low temp. Stir about every 5 to 7 minutes.
- 6. At the very end of caramelizing the sauerkraut mixture, turn the heat up to medium and let this sit for a few minutes to brown.
- 7. Scrape into a covered dish or Dutch oven.
- 8. Next, rub the roast with salt, pepper, ground thyme and garlic powder.
- 9. Dust with flour.
- 10. Fry in remaining 3 Tbsp of olive oil on each side until browned.
- 11. Put on top of kraut.
- 12. Pour chicken stock into the pan to deglaze the pan. Bring to a boil.
- 13. Pour over roast.
- 14. Cover and set in a 325 degree oven for one hour.
- 15. Remove lid then continue to bake until internal temp is over 170 degrees.
- 16. Usually takes about 2 hours, but might be less or more depending on the size of roast and if you've got bones.
SLOW COOKER GERMAN-STYLE PORK ROAST WITH SAUERKRAUT AND POTATOES
Pork loin becomes tender and delicious cooked slowly with sauerkraut and caraway seeds. This gets raves from my German father. My Irish husband loves it too!
Provided by Dianemwj
Categories World Cuisine Recipes European German
Time 8h20m
Yield 8
Number Of Ingredients 6
Steps:
- Place the potatoes, garlic, salt, and pepper in a slow cooker; stir to coat. Season the pork roast with salt and pepper; lay atop the potatoes. Pour the sauerkraut over the roast; sprinkle with caraway seeds.
- Cook in slow cooker on Low 8 to 10 hours.
Nutrition Facts : Calories 385.5 calories, Carbohydrate 30.5 g, Cholesterol 82.9 mg, Fat 15.2 g, Fiber 7 g, Protein 31.3 g, SaturatedFat 5.5 g, Sodium 809.8 mg, Sugar 3.7 g
GERMAN STYLE SAUERKRAUT
This is the only way DH likes sauerkraut any more. We saw it on PBS many years ago. It was a PBS affiliate out of Oregon and I have no idea if it was a German language course for adults or a German cooking show. We watched the next week, but no German program of any kind. The woman cooking had a beautiful voice. Keep the juniper berries and caraway seeds confined. One time I didn't have any cheesecloth and just dumped in the spices. The caraway isn't too bad, but the juniper stays hard and tastes nasty when you bite and they don't get soft, which may be worse. Don't cheat and chop the potato. It has to be grated. It turns creamy and saucy. The potato won't do that if you slice or chop. Put some nice, big sausages or hot dogs on top and heat through and it's a one dish meal.
Provided by Countrywife
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry bacon until almost crisp.
- Add onion and cook until limp.
- Add rinsed sauerkraut.
- Add water to cover.
- Put caraway and juniper in a tea ball or wrap in cheesecloth so it can be removed later.
- Add bay leaf.
- Cover and let simmer for 1 hour, stirring occasionally.
- Add more water if necessary.
- Should be juicy but not soupy.
- Remove spices.
- Stir in shredded potato.
- The potato will melt and turn saucy.
- Stir in wine.
Tips:
- When choosing a cabbage for sauerkraut, look for one that is firm and has a tight head. Avoid cabbages that have any signs of bruising or damage.
- Use a sharp knife to thinly slice the cabbage. This will help the sauerkraut to ferment evenly.
- Be sure to add plenty of salt to the sauerkraut. This will help to draw out the moisture from the cabbage and prevent it from spoiling.
- Pack the sauerkraut tightly into a jar or container. This will help to create an anaerobic environment, which is necessary for fermentation.
- Store the sauerkraut in a cool, dark place for at least 4 weeks. This will allow the sauerkraut to ferment properly.
Conclusion:
German-style sauerkraut is a delicious and healthy fermented food that is easy to make at home. By following these tips, you can make a batch of sauerkraut that is sure to be a hit with your family and friends.
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