BRAISED SAUERKRAUT
Provided by Food Network
Categories main-dish
Time 9h5m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Place the drained sauerkraut in the insert of a 4-quart slow cooker. Add the onion, carrot, garlic, caraway seeds, thyme, bay leaves, juniper berries or gin, and black pepper. Combine them thoroughly with a fork or with your hands. Scatter the kielbasa on top and bury the hocks in the sauerkraut. Pour in the wine and broth. Cover and cook on LOW for 9 hours, until the juices are bubbling and the sauerkraut has lost its crunch.
- Remove the smoked hocks. If there is any meat on them, remove it and add it to the sauerkraut. Discard the bay leaves. Serve the braised sauerkraut as is with boiled potatoes, or use as a base for choucroute garni.
RIESLING-BRAISED SAUERKRAUT AND APPLES
Provided by Kay Rentschler
Categories Fruit Vegetable Side Braise Apple Bacon White Wine Fall Oktoberfest Cabbage Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 side-dish servings
Number Of Ingredients 16
Steps:
- Cover sauerkraut with cold water by 1 inch in a large bowl and soak 5 minutes, then drain in a colander. Repeat soaking and draining once more, pressing on sauerkraut.
- Preheat oven to 325°F.
- Peel and core apples and cut into 1/4-inch-thick slices.
- Cook shallot and onion in butter in a 4- to 5-quart pot over moderate heat, stirring, until softened, 8 to 10 minutes. Add apples, bacon, wine, broth, thyme, juniper berries, and bay leaf and bring to a simmer, then stir in sauerkraut. Cover pot with foil, then lid, and braise in middle of oven until tender, 1 to 1 1/2 hours. Discard bay leaf.
- Meanwhile, simmer cream and schnapps in a 2-quart saucepan until reduced to about 1 cup, about 40 minutes.
- Add cream mixture, salt, and pepper to sauerkraut and stir well.
- Available at many supermarkets and Penzeys Spices (800-741-7787).
PORK CHOPS WITH SAUERKRAUT AND APPLE
This is a great recipe for people who think they don't like sauerkraut, as it's very mild and sweet prepared this way. I never would have thought of using wine in a sauerkraut dish, but it's great. Source lost in the mists of time.
Provided by duonyte
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Salt and pepper the chops and brown them in hot oil or butter, about 3 minutes per side. Set aside.
- Add the apple and onions to the same skillet and cook for about 5 minutes, until the onion starts to look golden.
- Add the wine and stir, scraping up all the browned bits, and cook for an additional 3 minutes.
- Stir in the sauerkraut, and place the chops on top, including any juices that have collected. Cover the skillet, lower the heat and cook until the chops are done, about 7 minutes, depending on thickness. Do not overcook.
- Note1: I've also made this successfully with chardonnay, but riesling is the best.
- Note2: Sauerkraut packed in plastic bags and sold in the refrigerator case tastes much better than the canned.
Nutrition Facts : Calories 449.8, Fat 18.2, SaturatedFat 6, Cholesterol 137.3, Sodium 863.7, Carbohydrate 16.7, Fiber 5.1, Sugar 9.3, Protein 42.7
BAKED SPARERIBS WITH SAUERKRAUT AND APPLES
Make and share this Baked Spareribs With Sauerkraut and Apples recipe from Food.com.
Provided by MizzNezz
Categories Pork
Time 2h8m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 450°F degrees.
- Cut ribs into serving pieces.
- Place in 13x9-inch pan; sprinkle with salt and pepper.
- Bake uncovered for 20 minutes.
- Reduce oven to 350°F degrees.
- Remove ribs; drain fat from pan.
- In same pan, combine sauerkraut, sugar, apples, onion, and water.
- Spread it all out evenly.
- Put ribs on top; bake uncovered for 1 1/2 hrs, stirring occasionally.
SAUERKRAUT AND APPLES
In the Chesapeake, seafood often finds its way onto the Thanksgiving menu. But in Baltimore, which has a strong eastern European and German immigrant history, the holiday table demands something else. "The absence of sauerkraut when turkey is present, Thanksgiving included, is unthinkable, comparable to potatoes without gravy or crisp French fries without ketchup," wrote John Shields, the chef and owner of Gertrude's restaurant in Baltimore, in his cookbook "Chesapeake Bay Cooking." (Sauerkraut is a mainstay well beyond Thanksgiving; Gertrude's hosts an annual Krautfest in January.) Traditionally, homemakers fermented the cabbage in earthenware crocks in their cellars, but these days the fresh stuff is available to buy. On Thanksgiving, it's often simply served as a side, or incorporated into dishes like this, in which the sauerkraut is braised in beer with bacon and apples.
Provided by Jennifer Steinhauer
Categories side dish
Time 55m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Melt butter in a large heavy pot over medium-high heat. Add bacon and cook, stirring often, until fat has started to render, about 5 minutes.
- Toss onion and apples in the fat and cook, stirring occasionally, until onions begin to soften, about 3 minutes. Stir in sauerkraut.
- Add beer and season with pepper and caraway seeds. Bring mixture to a boil, then cover the pot. Reduce heat so mixture is just simmering and cook for 45 minutes. Or transfer the covered pot to a 350-degree oven and bake for 1 hour. Stir and serve hot.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 850 milligrams, Sugar 9 grams, TransFat 0 grams
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