Best 4 Red Sauerkraut Recipes
Discover the vibrant and tangy flavors of red sauerkraut, a delectable dish with a rich culinary history. Originating in Germany, this traditional fermented cabbage dish has become a beloved staple across various cultures. Red sauerkraut derives its striking color from the addition of red cabbage, resulting in a captivating blend of sweet and sour notes. This versatile side dish pairs wonderfully with an array of cuisines, from hearty meat dishes to lighter vegetarian options. Explore our collection of red sauerkraut recipes, each offering unique variations on this classic dish. Indulge in the traditional German-style sauerkraut, prepared with juniper berries and caraway seeds for an aromatic twist. Embark on a culinary journey to Alsace with our Alsatian sauerkraut recipe, featuring a delightful combination of red and white cabbage, apples, and smoked pork. Experience the tangy zest of our spicy red sauerkraut, where chili flakes and red pepper flakes add a fiery kick. For a unique twist, try our sweet and sour red sauerkraut, a harmonious blend of sweet and tangy flavors achieved with the addition of pineapple and brown sugar. Discover your favorite rendition of this classic dish and elevate your culinary repertoire with the vibrant flavors of red sauerkraut.
Check out the recipes below so you can choose the best recipe for yourself!
BEER-SIMMERED BRATWURST WITH ONIONS AND RED CABBAGE SAUERKRAUT
Steps:
- Preheat the grill to high. Arrange the onion slices and garlic along the bottom of a medium stockpot. Place the bratwurst on top and then add the beer, water, coriander, caraway, mustard seeds, and ginger. Bring to a simmer over the grill grates or on a burner. Simmer the sausages in the mixture for about 10 minutes. Remove the pan from the heat and let the bratwurst sit in the liquid for 10 minutes.
- Remove the sausages with a pair of tongs onto a platter. Remove the onions with a slotted spoon and place in a bowl. Grill the sausages until the casings are crisp and golden brown, about 3 to 4 minutes per side. Serve the bratwurst on the buns with the onions, mustard and sauerkraut, if desired. Garnish with pickles, pickled beets, and pickled eggs, if desired.
- Preheat grill to high. In a medium saucepan, combine the oil, vinegar, water, and sugar over medium heat, and cook until the sugar has melted. Add the mustard seeds, garlic, and cabbage, and cook until the cabbage is soft, about 15 to 20 minutes. Season with salt and pepper, to taste.
RED ONION SAUERKRAUT
Categories Onion Vegetable Side Valentine's Day Fall Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- In a large heavy skillet (measuring about 12 inches across and 2 1/2 inches deep) heat oil over moderately high heat until hot but not smoking and sauté onion with cloves and juniper berries, stirring, until browned, about 10 minutes. Add cabbage, sauerkraut, sugar, wine, vinegar, and bay leaf and simmer stirring occasionally and adding water if mixture becomes dry, until cabbage is tender, about 30 minutes. Sauerkraut may be made 2 days ahead and chilled, covered.
- Discard bay leaf and serve sauerkraut at room temperature.
RED SAUERKRAUT
I have converted many a sauerkraut hater with this dish. Wonderfully sweet and sour--tastes great served with any kind of sausage or pork. Leftovers heat up great.
Provided by Mona1397
Categories Low Protein
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Brown bacon in a heavy dutch oven.
- Add rest of ingredients and simmer slowly for 1 hour.
- Stir often.
RED SAUERKRAUT
Make and share this Red Sauerkraut recipe from Food.com.
Provided by Dienia B.
Categories Low Protein
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Brown bacon
- Add onion.
- Add sauerkraut, tomato sauce and brown sugar.
- Simmer 45 minutes.
Nutrition Facts : Calories 209, Fat 2.7, SaturatedFat 0.9, Cholesterol 3.6, Sodium 1255.4, Carbohydrate 46.2, Fiber 5.3, Sugar 40.7, Protein 2.7
Tips:
- Choose the right cabbage. Red cabbage is the traditional choice for sauerkraut, but you can also use green cabbage or a combination of the two. Look for cabbages that are firm and heavy, with no signs of wilting or bruising.
- Shred the cabbage thinly. This will help the cabbage ferment more evenly and quickly. You can use a food processor or a sharp knife to shred the cabbage.
- Add salt to the cabbage. Salt is essential for the fermentation process. It helps to draw out the water from the cabbage and creates an environment that is hostile to harmful bacteria.
- Use a clean container. The container you use to ferment the sauerkraut should be clean and sanitized. This will help to prevent contamination.
- Ferment the sauerkraut in a cool, dark place. The ideal temperature for fermenting sauerkraut is between 60°F and 70°F. A cool, dark place, such as a basement or pantry, is a good option.
- Stir the sauerkraut regularly. This will help to distribute the salt and promote even fermentation. You can stir the sauerkraut once or twice a day.
- Taste the sauerkraut regularly. Sauerkraut is ready when it has a sour, tangy flavor. The fermentation process can take anywhere from 2 weeks to 6 weeks, depending on the temperature and the type of cabbage you are using.
Conclusion:
Sauerkraut is a delicious and nutritious fermented food that is easy to make at home. With a little planning, you can enjoy homemade sauerkraut in just a few weeks. So, what are you waiting for? Give it a try!
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