Best 2 Sauerkraut Side Dish Recipes
Sauerkraut, a traditional fermented cabbage dish, is a culinary delight that offers a tangy, sour flavor and a crunchy texture. Originating in Germany, it has become a beloved side dish around the world, often served alongside hearty meats and sausages. Its versatility extends beyond its classic form, as it can be incorporated into various recipes, ranging from salads and soups to casseroles and dumplings. This article presents a collection of mouthwatering sauerkraut recipes that showcase its diverse culinary applications. From the traditional German Sauerkraut with Apples and Caraway Seeds to the innovative Sauerkraut and Sausage Casserole, these recipes cater to a variety of tastes and preferences. Whether you're a fan of classic flavors or enjoy experimenting with new combinations, you'll find a recipe here that will tantalize your taste buds. So, let's embark on a culinary journey into the world of sauerkraut and discover the many ways to savor this delectable dish.
Let's cook with our recipes!
SAUERKRAUT SIDE DISH
Even those folks who say they don't like sauerkraut have told me that they like this recipe. I'm always on the lookout to add quick and easy recipes to my kitchen file, and that's one of the reasons why this dish is among my favorites.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion in butter until tender. Add the sauerkraut, apples, potato, broth, sugar, caraway and salt; mix well. Cover and simmer for 20 minutes or until the apples are tender. Sprinkle with additional brown sugar if desired.
Nutrition Facts : Calories 126 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 930mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 4g fiber), Protein 2g protein.
SAUERKRAUT AS A SIDE DISH (CABBAGE)
Make and share this Sauerkraut As a Side Dish (Cabbage) recipe from Food.com.
Provided by Darkhunter
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a dutch oven over medium heat.
- Add onion, sugar and cumin and cook for 2 minutes, being sure it doesn't brown.
- Add the cabbage, salt and pepper, bay leaf, broth and wine. If liquid does not come to top of ingredients, add more liquid, making sure it does not cover them.
- Bring to a boil and reduce heat to medium. Cover and simmer 30 minutes.
- Cover the cabbage with bacon and continue cooking for 20 additional minutes.
Nutrition Facts : Calories 271.8, Fat 15.9, SaturatedFat 4.5, Cholesterol 32.1, Sodium 730.5, Carbohydrate 18.6, Fiber 4.5, Sugar 11.6, Protein 14.1
Tips:
- Use a sharp knife to thinly slice the cabbage. This will help the sauerkraut ferment evenly.
- Use a large bowl or container to mix the cabbage and salt. This will give the cabbage room to expand as it ferments.
- Pack the cabbage tightly into the jar or container. This will help to keep the cabbage submerged in the brine and prevent spoilage.
- Cover the jar or container with a lid or cloth. This will help to keep the sauerkraut in a dark, cool place.
- Let the sauerkraut ferment for at least 2 weeks. The longer the sauerkraut ferments, the more sour it will become.
- Once the sauerkraut is fermented, it can be stored in the refrigerator for up to 6 months.
Conclusion:
Sauerkraut is a delicious and healthy side dish that can be enjoyed with a variety of meals. It is also a good source of probiotics, which are beneficial bacteria that can help to improve gut health. If you are looking for a new and exciting way to add some flavor to your meals, give sauerkraut a try.
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