ook pot place undrained tomatoes, sauerkraut with applesauce and brown sugar
ach pepper with as much sauerkraut as possible.
Put peppers
ut all excess liquid from sauerkraut into sink from and place
Take the whole sauerkraut head and remove leaves carefully
Drain sauerkraut and chop a bit.
Reserve some liquid for thinning dip, if desired.
Mix mayonnaise with slightly softened cream cheese. Add sauerkraut and mix well.
This dip is very good (and unusual) served with carrot and celery sticks and assorted veggies.
Also good on Triscuits.
t taste.
cover with Sauerkraut, (do not drained) juice and
educed a little.
Drain sauerkraut and add.
Simmer 30
inutes.
Stir in the sauerkraut, and place the chops on
Brown sausages and onion slices in oil in a wide skillet. The sausages do not need to be cooked through at this stage, you just want to get some color on them.
Add sauerkraut, sugar, and beer. Stir as best you can around the sausages.
Bring to a slow boil, reduce heat, and simmer until sausages are cooked through.
Spread buns or rolls with mustard, and add a sausage and a bit of the sauerkraut and onion to each.
This is great accompanied by the same beer you cooked with.
o not use sauerkraut in a can. It is best to use
Mix thoroughly sauerkraut, bean sprouts, celery, diced pepper, chopped onion and celery seed.
Blend together sugar, salad oil and vinegar.
It is best when this mixture is heated and then left to cool.
When cool, pour mixture over vegetables.
It's better after it stands a few days.
Keep in the refrigerator.
In a large bowl, combine drained sauerkraut, cabbage, apple, raisins, and cranberries.
In a smaller bowl, whisk together 1/2 cup of the reserved sauerkraut liquid (make up any difference with cider vinegar), oil, salt and pepper.
Pour dressing over slaw and toss to coat.
Serve within 6 hours for best flavor.
In a saucepan, combine sauerkraut including canning liquid, bell pepper,
Add sugar and vinegar together to dissolve.
Add apples and sauerkraut.
Add remaining ingredients.
Cover and chill at least 4 hours before serving.
Overnight is best.
Stir a few times. Flavor improves on standing.
Keep refrigerated.
Makes 2 quarts.
Saute chopped onion and garlic in shortening; add paprika and pepper.
Add pork and salt.
Steam until meat is well done, adding a small amount of water to prevent burning, about 1 1/2 hours. Rinse sauerkraut with cold water and add to pork.
Cook about 15 minutes or until kraut is tender.
Add sour cream and serve at once.
Best if served with tiny dumplings.
(See Chicken Paprikas.)
Mix well, chill and serve.
For best results use Silver Floss sauerkraut.
Preheat oven to 400\u00b0F
Spread mustard over pizza crust.
Top with 1 cup cheese, sauerkraut, sausage and onion.
Sprinkle top with remaining cheese and bake for 10 to 15 minutes or until crust is crispy and cheese is melted and lightly browned.
n top.
combine drained sauerkraut, tomatoes (undrained), bay leaf, caraway
Drain and rinse sauerkraut well.
Chop
celery, onion and peppers fine.
Melt sugar, vinegar and oil.
Mix all ingredients. (May add more or fewer vegetables for taste and/or color.)
Add celery seed and garlic powder to taste.
Refrigerate.
Marinate overnight for best tasting.
Start with 1 to 2 cups water and 6 to 10 cups naturally fermented sauerkraut, without chemical preservatives.
Low-salt is best if you can get it.
In a large pot, place the kraut, water and about 1 to 2 pounds of leftover roast (anything).
Remove skin and/or fat.
Add some defatted roast drippings or low-fat gravy or your favorite natural gravy mix.
Simmer, covered, for about 1 1/2 to 3 hours.
This can easily make a full dinner, combined with a nice potato dish.