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Forum > Miscellaneous > Sauerkraut ( Moderated by Deepika, EleanorSews, CynthiaSue)

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Sauerkraut
Tried and true recipes please!
Valerie Jo
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Valerie Jo
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Date: 11/5/12 1:35 PM

My neighbor gave me a case of sauerkraut. I didn't realize how much that was until I opened the box. I knew the box was pretty heavy!

I only have one recipe and it is delicious. It's Reuben Dip. If I use all of this for dip and eat it, I'll weight a ton. I just want some tried and true (delicious would be nice too) recipes. I will do a search on the internet too but thought I will start here. You have never let me down! Thanks in advance.

Courtney Ostaff
Courtney Ostaff
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In reply to Valerie Jo <<


Date: 11/5/12 4:50 PM

Because Google is awesome:

http://wholesome-cook.com/2012/01/27/5-things-to-make-with-sauerkraut-other-than-a-reuben/

http://savoryflavors.blogspot.com/2012/01/sauerkraut-chocolate-cake-or-what-to-do.html

sky
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sky
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Date: 11/5/12 5:26 PM

I was hoping you were asking about how to make sauerkraut! I made my first batch not too long ago and it was so easy and wonderful!

Did your neighbor make it? If so (and she didn't heat process it) don't cook with it! It contains all the good lactobacteria that yogurt does but heat will kill them.

We eat ours just as a condiment (a couple bites usually) with dinners.

Valerie Jo
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Valerie Jo
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Date: 11/5/12 6:23 PM

Chocolate cake? Are you kidding me? O.k, I will have to try that one. However, it almost goes with the same problem as the Reuben Dip (weighing a ton).

I thought I could use it with a pork roast. Anyone try that in a crock pot?

birdmcfarland
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birdmcfarland
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Date: 11/5/12 8:22 PM

I absolutely love sauerkraut and live in the USA Mecca of it; Lancaster PA. I've never made my own, but there are a few local homemade brands that are fabulous.

Ann B.
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Ann B.  Friend of PR
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Date: 11/6/12 8:03 AM

Years ago my aunt made turkey legs smothered in sauuerkraut. She made them in a big stand alone electric roaster. I imagine that a crockpot/slowcooker would substitute. The most unusual thing happened, after cooking the turkey legs tasted just like roast pork.



Miss Fairchild
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Date: 11/6/12 8:14 AM

On the rare occasions I cook pork, which is about once a year, I'll put it in the crockpot (I use chops because I don't want that much fat or meat in there), layer with a jar of sauerkraut (I make my own) and then sprinkle about 2 cups of brown sugar on the whole thing. Let it sit for the day on low and dinner is ready.

Reuben Loaf comes to mind with sauerkraut. You make bread dough, using fast rise yeast, roll it out in a jelly roll pan. Spread 2 TBSP of thousand island dressing down the middle (parallel to the long side), layer with sliced corned beef (also down the middle), a layer of sauerkraut (same way) and a layer of swiss cheese (same way). Take a sharp knife and make 1" slashes in the dough, coming from the center (where the food ends) going out toward the edge of the pan, on both sides of the pan. Criss cross the strips (take one from each long side and lay them on top of each other, sort of like shoe lacing). Brush with beaten egg white, sprinkle caraway seeds on top, and bake at 375 till done. Slice into serving pieces. It's a hit at any party.

EDITED TO ADD: Try it sauteed. DH will cook turkey sausage on the grill and I saute the kraut in butter, sprinkle caraway in it, and then serve on the sausage. (It's the German and Slav in me!)

-- Edited on 11/6/12 8:15 AM --

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marymary86
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In reply to sky <<


Date: 11/6/12 9:10 AM

Sky - I'd love to hear how you made yours (craving some vegan "yogurt") ....

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Mary


tourist
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In reply to Valerie Jo <<


Date: 11/6/12 10:12 AM

Valerie Jo - I used to make sauerkraut chocolate cake in the 60's and it was really really good. A bit dense, I think, a bit like a pound cake or half way to brownies. There was also a Miracle Whip chocolate cake and a tomato soup one. We recently made muffins at work using left over carrot soup as the liquid. We made them savory, but if we had added a bit more sugar they would have been like a sweet pumpkin muffin.

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DebbyS

DebbyS
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Date: 11/6/12 10:44 AM

We eat it all the time! My favorite is a pork roast in the crock pot with some onions and garlic, salt and pepper (beer is great for the liquid), cook it all day on low and put the kraut in for the last hour or 2.

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Debby

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