Best 4 Quick Sauerkraut Recipes
**Sauerkraut: A Tangy and Versatile Dish with Many Culinary Delights**
Sauerkraut, a fermented cabbage dish, has captivated taste buds for centuries with its unique sour flavor and diverse culinary applications. Originating in China, this fermented food made its way to Europe, where it became a staple in German cuisine and beyond. Sauerkraut's distinctive tang comes from lactic acid bacteria, the same beneficial bacteria responsible for yogurt and kefir's tangy notes. This fermentation process not only imparts a delightful sourness but also enhances the cabbage's nutritional profile, making it a probiotic-rich food that supports gut health. As a versatile ingredient, sauerkraut finds its place in various culinary creations, from traditional German dishes like braised pork knuckle and sauerkraut to modern culinary delights like sauerkraut-spiked tacos and salads. Its tangy flavor adds a delightful dimension to both meat-based dishes and vegetarian delights. Additionally, sauerkraut's long fermentation time allows it to develop a rich umami flavor, making it an ideal ingredient for adding depth and complexity to soups, stews, and sauces. With its distinctive sour flavor, nutritional benefits, and culinary versatility, sauerkraut stands as a testament to the transformative power of fermentation in creating delicious and healthful foods.
QUICK SAUERKRAUT WITH GRILLED BRATS AND MUSTARD BAR
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill for direct and indirect cooking.
- Toss the cabbage with the shallots, vinegar, brown sugar and 1 tablespoon salt in a large microwave-safe bowl. Cover the bowl with plastic wrap and microwave on high for 5 minutes. Stir well and let stand for 15 minutes.
- Meanwhile, place the brats on the indirect heat portion of the grill and grill, turning occasionally, until the internal temperature reaches 160 degrees F, 15 to 18 minutes. Move the brats over to the direct side of the grill and cook, turning occasionally, until lightly browned on all sides, about 5 minutes.
- While the brats finish grilling, melt the butter in a large skillet placed directly on the grill. Add the caraway seeds and cook, stirring, until fragrant, about 1 minute. Add the sauerkraut and stir until well coated. Stir in the dill if using.
- Serve the bratwursts with the sauerkraut and assorted mustards on the side.
SAUSAGE SCHNITZEL WITH QUICK SAUERKRAUT
Steps:
- Sauerkraut:
- Add the oil to a large skillet over medium heat. Drop in the cabbage and saute for a few minutes until the greens have slightly wilted. Add the remaining ingredients to the pan and cook until the liquid has reduced by half and cabbage is tender but still has a slight crunch. Set aside.
- Mustard:
- Whisk together all of the ingredients in a small bowl and set the sauce aside.
- Schnitzel:
- Set up a breading station using 3plates or pie dishes. To the first dish, add the flour. In the second dish, combine the eggs with the water and whisk them together. In the third dish, toss the bread crumbs with the paprika, garlic powder, onion powder and healthy pinches of salt and pepper, to taste.
- Lightly dredged the sausages in the flour, then in the egg wash, and then coat them thoroughly in the bread crumb mixture. Set them aside on a sheet tray.
- Heat the canola oil in a large skillet over medium-high heat. Fry the sausages until brown and crispy, about 3 to 4 minutes per side. Transfer them to a paper towel-lined plate to drain.
- Slice open each roll lengthwise and stuff them with the fried sausages. Top the portions with some sauerkraut, drizzle with the mustard and serve.
SAUERKRAUT BEER BREAD QUICK - NO YEAST
A quick and easy easy alternative a second cousin to: Sauerkraut Rye Bread. Best eaten warm. Great toasted later. Get the butter out... I love the smell of the kitchen, when this is a baking!!
Provided by Nancy J. Patrykus
Categories Other Breads
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Grease a 9x5x3 loaf pan. Pre-heat oven to 350.
- 2. Rinse sauerkraut under cold water, and squeeze with your hands to remove as much water as possible. Set aside. Combine flour,brown sugar, baking powder,salt,and caraway seeds ina a large mixing bowl. Scoop out a well in the center and pour in the butter and beer.Stir liquids into the dry ones with a wooden spoon, until dissolved. (I just bought a bamboo mixing spoon,and love it) Pour batter into the prepared pan. Bake 1 hour or until a toothpick inserted comes out clean. No toothpick ? use spaghetti. *Now you can drink the other can of beer! tee hee
SAUSAGE SCHNITZEL WITH QUICK SAUERKRAUT
I'm posting this for the Zaar World Tour 6 Germany. It is from the show What Would Brian Boitano Make? Don't be put off by the amount of ingredients, it comes together rather quickly.
Provided by cookiedog
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Sauerkraut: Add the oil to a large skillet over medium heat. Drop in the cabbage and saute for a few minutes until the greens have slightly wilted. Add the remaining ingredients to the pan and cook until the liquid has reduced by half and cabbage is tender but still has a slight crunch. Set aside.
- Mustard: Whisk together all of the ingredients in a small bowl and set the sauce aside.
- Schnitzel: Set up a breading station using 3plates or pie dishes. To the first dish, add the flour. In the second dish, combine the eggs with the water and whisk them together. In the third dish, toss the bread crumbs with the paprika, garlic powder, onion powder and healthy pinches of salt and pepper, to taste.
- Lightly dredged the sausages in the flour, then in the egg wash, and then coat them thoroughly in the bread crumb mixture. Set them aside on a sheet tray.
- Heat the canola oil in a large skillet over medium-high heat. Fry the sausages until brown and crispy, about 3 to 4 minutes per side. Transfer them to a paper towel-lined plate to drain.
- Slice open each roll lengthwise and stuff them with the fried sausages. Top the portions with some sauerkraut, drizzle with the mustard and serve.
Tips:
- Choose the right cabbage: For the best sauerkraut, use a firm, fresh head of green cabbage. Avoid using red or Savoy cabbage, as they don't ferment as well.
- Shred the cabbage thinly: The thinner you shred the cabbage, the faster it will ferment. Use a sharp knife or a mandoline to get thin, even slices.
- Use the right amount of salt: Salt is essential for the fermentation process, but too much salt can make the sauerkraut too salty. Use about 1 tablespoon of salt per pound of cabbage.
- Pack the cabbage tightly: When you pack the cabbage into the jar, press it down firmly to remove any air pockets. This will help to prevent spoilage.
- Keep the sauerkraut in a cool place: Sauerkraut ferments best at a cool temperature, between 60°F and 70°F. A basement, cellar, or refrigerator is a good place to store it.
- Let the sauerkraut ferment for at least 2 weeks: Sauerkraut typically takes 2 to 4 weeks to ferment, depending on the temperature. The longer you let it ferment, the more sour it will become.
Conclusion:
Making sauerkraut at home is a simple and rewarding process. With a little patience, you can create a delicious and healthy fermented food that you can enjoy for months. Sauerkraut is a great source of probiotics, which are beneficial bacteria that can help to improve your gut health. It is also a good source of vitamins and minerals, including vitamin C, vitamin K, and iron. So next time you're looking for a healthy and flavorful side dish, give sauerkraut a try.
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