Bake pork loin 45 minutes at 350\u00b0.
Cut slit in center top of loin just enough for kraut to seep into.
Put whole can on top. Bake 15 minutes.
Serve.
Mix real good.\tPack
in
glass
or stone jug.\tBe sure cabbage is under broth.
Let
stand for 4 or 5 days.
Check to see if sour enough.
If
it
is,
put
in clean jars and seal. Put in boiling water
bath
and
heat long enough to seal.
If cabbage is not sour
as
you
would like, let it stand another day.
Cut cabbage and pack into quart jars.
Add to each quart, 1 teaspoon salt and 1 teaspoon sugar, then to each quart add 1 tablespoon of white vinegar.
Fill jars with water and seal.
Everything should be drained real good.
Fry bacon crisp. Drain on paper towel.
Saute chopped onion in bacon grease until light golden brown.
Drain on paper towel.
Drain 2 cans kraut and put in mixing bowl.
Drain whole tomatoes; cut up tomatoes before putting them in mixing bowl along with kraut, bacon and onion. Add brown sugar.
Mix all this together in the bowl so the sugar is mixed good, then put it in baking dish and bake 1 hour in 350\u00b0 oven.
Drain all ingredients thoroughly.
Fry bacon crisp, then drain on paper towel.
Fry chopped onions in bacon grease until golden brown and drain on a paper towel.
Drain 2 cans kraut and broken up whole tomatoes and put in mixing bowl along with bacon, onion and 1 cup brown sugar.
Mix all ingredients and transfer to baking dish. Bake for hour in 350\u00b0 oven.
Cut and shred cabbage.
Cook in a small amount of boiling water with salt, cloves and pepper for about 45 minutes.
Don't let it boil dry, but don't add too much water.
During the last 10 minutes of cooking time add the vinegar.
Just before serving add the butter and seasoning.
Preheat oven to 400\u00b0F Place bratwursts on a lightly greased baking sheet and bake for 30-40 minutes or until cooked thru.
Meanwhile, In a large pot, on medium heat, add 2 cups water, the cabbage, vinegar, fennel and mustard seed, bay leaf, and salt. Simmer about 45 minutes till cabbage is soft.
Add the cooked brats, potatoes, and beer. Season with more salt if desired. Simmer 10-15 minutes.
Serve with dijon mustard, a hearty loaf of rye bread and butter, and cold beer.
Boil the vinegar, turmeric, mustard seed, celery seed, salt and sugar together. Pour over the cabbage, onion and peppers. Cool. Put in a crock or jar. Put in refrigerator or other cool place. Lasts indefinitely.
Place the corned beef brisket in a large pan and cover with water.
Boil for 3 hours or until tender when jabbed with a fork. (Keep adding water to keep pan from boiling dry.)
Save brine (or broth) and place in a large kettle.
In brine, cook cabbage, potatoes, carrots and onions until tender.
Slice beef and serve with vegetables.
Serves 4 to 6.
ve at least 25. Remove cabbage from pots and cool.
Remove any ragged leaves from cabbage.
Cut in quarters, wash
Wilt whole cabbage leaves in hot boiling water.
Cover balls of beef with cabbage leaf and secure with toothpicks.
In a slow cooker layer kraut, tomatoes and cabbage rolls until all are used. Cook on medium to high all day.
If you cook on the stove, you will have to add water periodically, but cook at least 6 hours. Will make about 10 rolls.
You can double recipe.
Trim fat from pork and cut into serving pieces.
You may brown if desired.
Add small amount of water and cook slowly 1 hour. Empty can of kraut and the cabbage into the kettle with pork.
Add the scrubbed unpeeled potatoes.
Cook slowly 1 hour.
I usually cook the pork, kraut and cabbage for 15 minutes before I add the potatoes.
This is a German dish.
Serves 4.
Can double recipe.
ith the shredded cabbage and cook until the cabbage is done. Stir
Chop cabbage as fine as you prefer.
Pack raw cabbage in jars and add 1 teaspoon salt and 1 teaspoon sugar to each quart. Fill the jars with boiling hot water.
Heat lids and place on jars tightly.
Place canned kraut in a cool dark place and allow it to ferment. Don't worry if some jars bubble and spew (place paper under fermenting jars to protect surface).
Enjoy good kraut.
No cooking or pressuring is necessary for kraut.
Mix together the hamburger, sausage, green pepper, onion, egg, rice, salt and pepper; roll into balls.
Boil cabbage until wilted; take leaves off.
Wrap meat mixture and roll in leaves. In large pot, put a layer of kraut in bottom, then a layer of cabbage rolls, then layer of kraut, then rolls and so on, until all are gone.
Pour tomato sauce on top of cabbage rolls.
Put water in pot until liquid comes to the top of the rolls.
Boil slowly for about 1 1/2 hours, or until done.
Simmer the cabbage in boiling water (just enough
Chop cabbage in bite size pieces.
Put in a 9 x 13-inch baking pan.
Saute beef and onions.
Put over cabbage.
Mix tomato sauce, water and rice.
Pour over contents.
Top with kraut.
Bake 20 minutes uncovered.
Cover with foil and bake 1 hour and 15 minutes at 350\u00b0.
Wash and drain prepared cabbage and cut in quarters.
Scald cabbage leaves; set aside to cool.
Combine beef, rice, chopped onion, salt, pepper and milk; mix well.
Place tablespoon of meat mixture on cabbage leaf and roll.
Place cabbage rolls in large kettle; cover with extra cabbage and sauerkraut and juice. If you want more flavor, add an extra can of kraut juice, tomatoes and onion.
Cover; cook over low heat for about 2 1/2 hours.