Rinse sauerkraut with warm water in colander, drain well. Place in heavy saucepan or pot with the butter and seasonings (salt, pepper, caraway seed, juniper berries, onion, apple, whatever you like).
Cover pan tightly, simmer over lowest heat 15 to 30 minutes.
Add liquid (omit salt if bouillon is the liquid). Cook 30 minutes to 1 1/2 hours longer, according to your taste. Makes 6 servings.
Preheat oven to 350\u00b0F.
Put the lean pork steaks (I try to make them fairly thin steaks as this is a quick recipe) in the bottom of an oven proof dish.
Lay the sliced mushrooms over the top of the steaks and then top with the sauerkraut.
Pour the water into the dish and then put the dish into the oven and cook for between 30 to 40 minutes depending on the thickness of your pork.
ave ate pork ribs and sauerkraut with mash potatoes on New
ther ingredients.
Add the sauerkraut and with cooking tongs and
Heat oven to 375\u00b0F Unroll 1 can of dough onto large ungreased cookie sheet. Spread Thousand Island dressing on dough to within 1/2 inch of edges. Top with corned beef, Swiss cheese and sauerkraut.
Unroll remaining can of dough on work surface. Spread mustard to within 1/2 inch of edges. Place mustard side down on sauerkraut. Press edges with fork to seal. Brush with egg. Sprinkle with sesame seed.
Bake 20 to 25 minutes or until deep golden brown. Cut into slices to serve.
s why I like this recipe. The Onions can be made
x11 casserole.
Cover with sauerkraut
Top with remaining onion
arge can of sauerkraut.
Save water. Cook sauerkraut 1 hour.
next put a layer of sauerkraut, next put a layer of
Heat oven to 350\u00b0.
Rinse sauerkraut and press out liquid. Heat margarine in saucepan and stir in onion and apples.
Saute 3 to 4 minutes.
Toss with caraway and sauerkraut.
Place in 2-quart greased baking dish.
Cover and bake for 20 minutes.
Cook franks until plump, then split in half.
Place franks on top of casserole and top with cheese.
Return to oven for 10 minutes or until cheese is melted.
Serves 4.
hops or pork meat with sauerkraut in a pressure cooker, Dutch
otato masher and you have easy, fresh, homemade applesauce!
Pat
ineapples in pan.
Drain sauerkraut and add to pan with
In a skillet, melt butter, saute onions and apples until onions are translucent.
Meanwhile rinse and drain sauerkraut; place in a large crock pot.
Stir ketchup, dill and onion-apple mixture into sauerkraut.
Slice Kielbasa into 2-inch rounds.
Stir Kielbasa into sauerkraut.
Cook on low setting for 7-9 hours. (Cooking time may vary based on the brand and age of your crock pot. I still use an old one that takes 7-9 hours for cooking this recipe.).
he liquid out of the sauerkraut.
Add the sour cream
Wipe pork with damp cloth; place in large stewing pan and cover with cold water.
Set over flame to cook slowly for 1 hour. Add sauerkraut and more water, if necessary, and continue cooking for another hour or until meat has become thoroughly tender. Season with salt and pepper.
Serve with mashed potatoes.
Peel and cook potatoes.
Meanwhile, combine sauerkraut and onion; place in a 2 to 3 cup casserole.
Brown sausage meat; drain; spoon over sauerkraut.
Drain potatoes; mash with milk, butter, salt and pepper.
Spread potatoes over sausage; sprinkle with Parmesan cheese.
Bake in a 400 degree oven for 25 to 30 minutes or till lightly browned.
This recipe can be doubled, tripled or made for a large gathering.
Just remember to increase the size of the casserole dish as well as the ingredients.
Preheat oven to 350\u00b0.
Mix all ingredients together in a very large bowl; making sure sauerkraut is mixed in very well.
Form into balls and place on an ungreased cookie sheet.
Bake around 20 minutes or until balls are golden brown. Some ovens take longer. You can freeze uncooked balls if you wish.
One recipe makes a lot.
32 ounces of sauerkraut = about 6 cups.
In large heavy skillet, saute chopped onion in oil.
Add the mixed, cubed meat; fry 30 minutes.
Stir in sauerkraut, drained and crumbled bay leaf.
Simmer covered for 1 1/2 hours, until meat and sauerkraut are tender.
Season to taste with salt and pepper. Just before serving, stir in the sour cream.
Put sauerkraut and pimentos in colander to drain.
Set aside. Chop all ingredients.
Put in bowl sauerkraut, pimentos, carrots, celery, green peppers and onions.
Mix sugar and vegetable oil in separate bowl until well combined.
Pour over other ingredients; mix well with hands until mixed thoroughly.
Refrigerate overnight. Recipe can be doubled or tripled as many times as needed for one or for a large crowd.