4 juniper berries, the cloves and 4 allspice berries. Add the
Melt fat in a large pan and brown onion; reduce heat.
Season meat with salt and pepper; add to pan.
Add sauerkraut and cover with boiling water.
Cook slowly for 2 hours or until meat is tender.
Make dumplings; sift flour baking powder and salt together.
Beat egg, add milk and stir into dry ingredients.
Drop by spoonfuls into the hot sauerkraut and cover the pot tightly.
Cook for 15 minutes without lifting the cover.
Melt margarine in pan.
Add onions and celery and cook til gender and golden.
Add remaining ingredients except for meat, potatoes and sauerkraut.
Simmer 20 minutes.
Brown ribs in Dutch oven.
Add sauerkraut and sauce.
Cover and cook til ribs are tender - 1 hour or so.
Turn ribs occasionally.
Add potatoes and cook 20-30 minutes.
hours; drain off water and add meat, garlic, egg, cream
hops or pork meat with sauerkraut in a pressure cooker, Dutch
at, bring to a simmer, and cook until tender, about 10
(Amounts to meet your desire.)
Brown spareribs.
Rinse sauerkraut in cold water and pat dry with paper towels.
Either in same skillet you browned the spareribs in or a roasting pan, put layer of sauerkraut and then layer of ribs.
Repeat, ending up with layer of sauerkraut on top.
Add beer to cover.
Simmer several hours if using skillet method or bake at 350\u00b0 in covered roasting pan for 2 hours or until meat is tender.
I like to add quartered potatoes the last half hour and season with black pepper.
rease.
Drain sauerkraut and reserve the liquid.
Layer sauerkraut and ribs in
ielbasa into 3-inch lengths and butterfly lengthwise. Place on hot
In a medium bowl, combine the sauerkraut and brown sugar. then place in slow cooker. Arrange the sausage and onion over the sauerkraut.
Cook on high for two hours, check for dryness, adding some water if necessary, then reduce to low setting, and cook on low for two more hours.
In a 2-quart saucepan, heat Wesson oil.
Wash and drain sauerkraut.
Put it in oil.
Cut in small pieces (rounds) the kielbasa.
Put over sauerkraut and caraway seed.
Cook on low heat for about 10 minutes.
Preheat the oven to 350F (175 degrees C).
Cook bratwurst in a skillet over medium-high heat just until browned.
Spread sauerkraut in the center of a 9x11 casserole dish, leaving space around the edges of the dish.
Pour the beans around the outer edge of the sauerkraut, in this reserved space.
Sprinkle celery salt and brown sugar over the sauerkraut, and place the brats on top.
Cover and bake for about 45 minutes, or until bratwurst links are cooked through.
Drain sauerkraut; rinse well in cold water.
Drain and set aside.
Saute onion slices in drippings.
Meanwhile, quarter and core the apple.
Cut in thin slices.
Saute 1 to 2 minutes with onion.
Add drained sauerkraut and brown sugar, gently mixing with a wooden spoon.
Cover and simmer for 20 to 30 minutes over low heat.
Good with pork chops or Polish sausage.
Cut in large chunks and heat on top of sauerkraut.
Serves 4.
Rinse sauerkraut in colander about 2 to 3 times well; drain. In large skillet with lid, saute onion with butter until yellow. Add sauerkraut and 1/2 cup water.
On medium-low flame, semi-cover pan and cook until sauerkraut becomes limp and golden, stirring occasionally, about 1/2 hour to 45 minutes.
Do not burn.
(Water will evaporate.)
In a large pot over medium heat, saute the onion and green bell pepper in the oil for 5 to 10 minutes, or until the onion is translucent.
Pour in the tomatoes, water and rice. Raise heat to high and bring to a boil, then reduce heat to low and simmer for 20 minutes.
Stir in the sauerkraut and sausage, stirring thoroughly, and let simmer for 20 more minutes. Season with salt and pepper to taste.
killet melt 2 tablespoons butter and add beets, sugar, tomato
Cut wieners in slices.
Mix sauerkraut, wieners and caraway seed.
Saute onion and bacon.
Mix well with sauerkraut and wieners and cook well.
Mix all ingredients together except sauerkraut and form into 2-inch
meatballs.\tLayer
sauerkraut
and\tmeatballs
in large soup pot.
Add
1
can (or jar) of water for each can or jar of sauerkraut added.
Bring to
a
boil, then\tsimmer\tfor 2 1/2 hours.
Serve with fluffy mashed potatoes.
Fry bacon, chopped with onions, until bacon is crisp and onions are translucent.
In a Dutch oven, transfer sautee mixture; next add sauerkraut and applesauce.
Simmer over low to medium heat for 45 minutes to 1 hour.
Brown the brats in the frying pan. (Cook thoroughly).
Cut in half and place in sauerkraut.
Simmer for 15 to 20 minutes.
Brown chops in skillet.
Mix sauerkraut with meat juices in skillet.
Layer 1/2 sauerkraut and apples in casserole.
Arrange the pork chops over the top.
Layer remaining sauerkraut and apples.
Cover and bake 1 1/2 hours at 350\u00b0.