Best 4 Sauerkraut Onion Bread Recipes
Sauerkraut and onion bread is a delectable treat that combines the tangy, fermented flavors of sauerkraut with the savory sweetness of caramelized onions, all nestled within a soft and fluffy bread. This unique combination of flavors and textures creates a symphony of taste that is sure to tantalize your taste buds.
If you're looking for a more traditional approach, try the classic sauerkraut bread recipe. This recipe uses a simple combination of flour, water, yeast, salt, and sauerkraut to create a hearty and tangy loaf. For a sweeter variation, the sauerkraut-onion bread with caraway seeds recipe adds caramelized onions and caraway seeds to the mix, resulting in a delightful balance of sweet, sour, and savory flavors.
And if you're gluten-free, don't despair! The gluten-free sauerkraut bread recipe has got you covered. This recipe uses a blend of almond flour, tapioca flour, and coconut flour to create a light and fluffy loaf that's just as delicious as the traditional version.
No matter which recipe you choose, you're in for a treat. Sauerkraut and onion bread is a versatile dish that can be enjoyed as a hearty breakfast, a savory snack, or a delightful side dish. So gather your ingredients and let's get baking!
HOMEMADE SAUERKRAUT
This is a comfort food that reminds me of visiting my grandparents. They always had kielbasa and sauerkraut among the holiday feasts. Kielbasa tastes best when it is sliced thickly and placed on the bottom of the pot before you begin cooking.
Provided by onenickol
Categories Side Dish Vegetables
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Combine water, 1/2 of the vinegar, and onion in a pot over high heat; add cabbage, sea salt, celery seed, onion powder, garlic powder, and black pepper. Pour the remaining vinegar over cabbage mixture. Cover pot and bring water to a boil; cook mixture for about 3 minutes.
- Stir cabbage mixture and return lid to pot; cook, stirring occasionally, until cabbage is tender and wilted, 10 to 15 minutes more.
Nutrition Facts : Calories 45 calories, Carbohydrate 10.2 g, Fat 0.2 g, Fiber 4 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 193.4 mg, Sugar 5.4 g
POLISH SAUERKRAUT BREAD
Hearty, chewy slices of this light rye bread are terrific by themselves or with a favorite meal.
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 slices).
Number Of Ingredients 9
Steps:
- In a large bowl, combine 3 cups all-purpose flour, rye flour, sugar, salt and yeast. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in sauerkraut and enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves, about 9 in. long. Grease two baking sheets or 9x5-in. loaf pans and sprinkle with cornmeal. Place loaves in prepared pans. Cover and let rise in a warm place until doubled, about 45 minutes., Lightly brush tops of loaves with water. With a very sharp knife, make four to five diagonal slashes across the top of each loaf. Bake at 400° for 20 minutes. Reduce heat to 350°; bake 10-15 minutes longer or until lightly browned. Remove from pans to wire racks to cool.
Nutrition Facts :
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.
BAVARIAN SAUERKRAUT
This recipe has to be the best tasting sauerkraut I've ever had. Traditionally, my family serves pork and sauerkraut every New Year's Day for luck in the coming year. I love cabbage as a general rule and like most sauerkraut recipes, but they can be quite sour depending on how it is prepared. Sadly I don't remember who gave me this recipe and who deserves the credit, since it was pulled from a collection of hand-written recipes I've kept for years. I made it as a side dish for New Year's Day dinner and it was a complete hit! This is certainly not your typical 'sour' sauerkraut recipe.
Provided by dutschd
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Heat bacon drippings in a large skillet over medium heat; cook and stir onion until soft and translucent, about 5 minutes.
- Place sauerkraut with juice into a large bowl and cover with water. Stir and use your hands to squeeze out as much of the water and juice as possible. Add squeezed sauerkraut to onion.
- Stir brown sugar, caraway seeds, chicken stock, and cooking sherry into the sauerkraut mixture. Reduce heat to low and simmer until almost all the liquid has evaporated, 30 to 40 minutes, stirring occasionally.
Nutrition Facts : Calories 52.3 calories, Carbohydrate 10.9 g, Cholesterol 0.3 mg, Fat 0.2 g, Fiber 3.4 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 848.3 mg, Sugar 4.5 g
Tips:
- Use fresh sauerkraut. Fresh sauerkraut has a better flavor and texture than canned sauerkraut. If you can't find fresh sauerkraut, you can use canned sauerkraut, but be sure to rinse it well before using.
- Squeeze out the excess moisture from the sauerkraut. This will help to prevent the bread from becoming too wet.
- Use a variety of onions. This will add flavor and complexity to the bread. You can use white onions, yellow onions, red onions, or a combination of all three.
- Don't overmix the batter. Overmixing will make the bread tough.
- Bake the bread in a hot oven. This will help to create a crispy crust and a fluffy interior.
- Let the bread cool completely before slicing. This will help to prevent the bread from crumbling.
Conclusion:
Sauerkraut onion bread is a delicious and easy-to-make bread that is perfect for any occasion. It is a great way to use up leftover sauerkraut, and it is also a healthy and filling bread. The bread is also versatile and can be served with a variety of dishes. Whether you are looking for a hearty breakfast bread, a tasty lunch sandwich bread, or a flavorful dinner bread, sauerkraut onion bread is a great choice.
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