Best 5 Sweet Latvian Sauerkraut Recipes
Embark on a culinary journey to the heart of Latvia with our Sweet Latvian Sauerkraut, a delightful dish that weaves together sweet and sour flavors in perfect harmony. Sour cabbage is braised with apples, carrots, and spices, resulting in a tantalizing symphony of flavors. This versatile dish can be enjoyed as a standalone side dish or as a delectable complement to meat or fish.
Indulge in the Sweet Latvian Sauerkraut with Apples and Carrots, featuring crisp and tangy cabbage, sweet and juicy apples, and crunchy carrots, all simmered in a flavorful broth. Experience the Sweet Latvian Sauerkraut with Lingonberries, where the tartness of lingonberries elevates the sweetness of the cabbage, creating a dynamic flavor profile. For a smoky twist, try the Sweet Latvian Sauerkraut with Smoked Sausage, where succulent smoked sausage infuses the dish with its rich and savory essence. And for a vegetarian delight, explore the Sweet Latvian Sauerkraut with Mushrooms, where earthy mushrooms add a umami depth to the dish.
Each recipe offers a unique take on this beloved Latvian dish, ensuring there's a perfect variation for every palate. Prepare to be enchanted by the tantalizing aromas and flavors of Sweet Latvian Sauerkraut, a culinary treasure that promises to delight your taste buds and transport you to the heart of Latvia.
SWEET LATVIAN SAUERKRAUT
This is the way my mother-in-law and other Latvian ladies prepare sauerkraut and after tasting it the first time, I have never prepared it any other way! It is so good and compliments roast pork or any German dish.
Provided by Irmgard
Categories Vegetable
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Drain the sauerkraut only if it is too salty, otherwise use it with its own liquid.
- Heat the lard in a large saucepan.
- Take a handful of the sauerkraut and squeeze it dry.
- Put it in the hot lard and fry it until the sauerkraut has brown edges.
- Add the sauerkraut, apples, bay leaf, onion (if using), caraway seeds and 2 tablespoons of brown sugar.
- Add water to just barely cover the sauerkraut.
- Bring to a boil; lower the heat and simmer for about 2 hours, stirring occasionally.
- Add more sugar, if needed, gradually while the sauerkraut is cooking, tasting often.
- The sauerkraut should be pleasantly sweet-sour but not too sweet.
SWEET LATVIAN SAUERKRAUT RECIPE
Provided by Delk
Number Of Ingredients 8
Steps:
- Drain the sauerkraut only if it is too salty, otherwise use it with its own liquid. Heat the lard in a large saucepan. Take a handful of the sauerkraut and squeeze it dry. Put it in the hot lard and fry it until the sauerkraut has brown edges. Add the sauerkraut, apples, bay leaf, onion (if using), caraway seeds and 2 tablespoons of brown sugar. Add water to just barely cover the sauerkraut. Bring to a boil; lower the heat and simmer for about 2 hours, stirring occasionally. Add more sugar, if needed, gradually while the sauerkraut is cooking, tasting often. The sauerkraut should be pleasantly sweet-sour but not too sweet.
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
SANDY'S SWEET SLOW COOKER SAUERKRAUT
Every New Year's Day, my mom would make her 'famous' sauerkraut. It is more than a traditional meal to ensure a prosperous new year; it is simply delicious (and easy)! Even for those who do not usually enjoy sauerkraut, this recipe's sweet flavor is hard to resist!
Provided by MellieLynn
Categories Side Dish
Time 8h20m
Yield 8
Number Of Ingredients 9
Steps:
- Place sauerkraut, water, carrot, brown sugar, apple, sweet onion, caraway seeds, salt, and black pepper in a slow cooker. Cook on Low for about 7 hours; add kielbasa. Cook for one more hour.
Nutrition Facts : Calories 264.3 calories, Carbohydrate 23.5 g, Cholesterol 37.5 mg, Fat 15.7 g, Fiber 4 g, Protein 8.3 g, SaturatedFat 5.3 g, Sodium 1302 mg, Sugar 18.1 g
SWEET-AND-SOUR KRAUT
Folks who aren't fond of the "sour" in sauerkraut will enjoy this vacation sweetened with brown sugar and priced at 29 cents a serving. "This side dish sounds strange, but it's really good-even cold," assures Margery Bryan of Moses Lake, Washington.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. Saute onion in the drippings until tender. , Stir in sauerkraut, tomatoes, brown sugar and bacon. Bring to a boil. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Nutrition Facts :
Tips:
- Choose the right sauerkraut. For this recipe, you'll need sauerkraut that is not too sour. If you can, find sauerkraut that is made with white cabbage.
- Rinse the sauerkraut before using it. This will help to remove any excess salt or vinegar.
- Don't overcook the sauerkraut. Overcooked sauerkraut will be mushy and lose its flavor.
- Serve the sauerkraut warm. This is the traditional way to serve sauerkraut, and it's also the best way to enjoy its flavor.
- Garnish the sauerkraut with fresh herbs or spices. This will add a pop of flavor and color to the dish.
Conclusion:
Sweet Latvian sauerkraut is a delicious and easy-to-make dish that is perfect for a cold winter day. It's also a great way to use up leftover sauerkraut. Serve it with your favorite meat or fish dish, or simply enjoy it on its own.
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