Drain juice off sauerkraut.
Fry bacon until crispy.
Break or cut up.
Using bacon grease (do not toss away), add drained sauerkraut.
Brown.
Add water, sugar, onion and if you purchased sauerkraut without caraway, then add caraway seed.
Cover; simmer 50 to 60 minutes, until water disappears or take off cover at the end.
Sprinkle a little flour over to thicken.
Cut bacon up and brown lightly.
Leave grease in pan.
Add flour; stir and add sauerkraut with juice.
Mix all ingredients in pan and cover.
Simmer for about 45 minutes.
I cook this recipe according to taste.
You may want to use a little more or less of brown sugar.
Enjoy.
In saucepan, heat sauerkraut (with liquid), sausages, caraway seed, onion and water or beer to boiling.
Reduce heat; cover and simmer 30 minutes.
Stir baking mix and milk with fork to a soft dough.
Drop dough by spoonfuls (2 or 3) onto sauerkraut.
Cook uncovered over low heat 10 minutes; cover and cook 10 minutes.
Remove dumplings, sausages and sauerkraut with slotted spoon to serving platter. Garnish with parsley.
Drain sauerkraut in colander.
Rinse briefly
Heat a large skillet over medium heat.
Cook pork loin in hot skillet until browned completely, 1 to 2 minutes per side; transfer to a slow cooker.
Season pork with caraway seeds, salt, and pepper. Pour sauerkraut and tomatoes over the pork; top with onion slices.
Cook on High for 1 hour. Switch slow cooker to Low and continue cooking until the pork is cooked through, 5 to 6 hours more. The internal temperature of the roast should be at least 160 degrees F (70 degrees C).
Cut up the squirrel into serving size pieces.
Saute in margarine until browned.
In a large skillet, fry 6 bacon slices and brown sausage in the bacon fat.
Add sauerkraut, garlic, caraway seed and beer.
Simmer for 15 minutes.
Remove skillet contents to a deep baking dish or casserole, bury the squirrel pieces in the sauerkraut and simmer for 1 hour, adding more beef if it cooks down too much.
This may also be kept covered during the cooking.
n low heat and proceed with recipe).
When ready to serve
Put sauerkraut, beer, and caraway seeds into a small pot and cook over medium-low heat until bubbling hot.
Place the potatoes, garlic, salt, and pepper in a slow cooker; stir to coat. Season the pork roast with salt and pepper; lay atop the potatoes. Pour the sauerkraut over the roast; sprinkle with caraway seeds.
Cook in slow cooker on Low 8 to 10 hours.
Cover spareribs with cold water and bring to a boiling point. Skim. Add onion, sauerkraut and caraway seed.
Simmer, uncovered, for 2 hours or until meat is tender. Add no salt.
The brine in the sauerkraut is salty.
Rinse sauerkraut with warm water; drain.
Cook onions and bacon in butter until onion is soft. Add drained kraut, caraway seed and sugar.
Cover.
Cook 1/2 hour.
Add bouillon and wine. Simmer 1/2 hour longer until kraut is cooked.
Pork chops can be put on top after being browned in a skillet.
Salt and pepper. Place under a broiler to brown bread crumbs.
Cut pork loin, if necessary, to fit in the slow cooker. Season with caraway seeds, and salt and pepper to taste. Pour sauerkraut over the roast.
Cook on High for 1 hour, then cook on Low for 5 to 6 hours. Internal temperature of the roast should be at least 145 degrees F (63 degrees C).
Heat oil in a saucepan. Add sauerkraut and stir.
Turn heat to low and cover; cook until sauerkraut is hot throughout.
Remove from heat, let cool slightly, and stir in creme fraiche and minced chives.
Serve.
large bowl.
Mash with a fork, then stir in
am, discard and start over with new yeast.).
Whisk together
cup water, sugar, salt, caraway seed, butter, rye flour, and
Core cabbage; slice head into 1 1/2-inch wedges.
In large skillet, melt margarine.
Add cabbage, parsley, sugar, pepper and broth.
Cover skillet and cook cabbage over medium heat for 12 minutes, basting several times with pan juices.
When cabbage is nearly done, sprinkle it with caraway seed.
Serve cabbage with a little of the pan juices.
Melt margarine in a large nonstick skillet coated with cooking spray.
Add cabbage and next 4 ingredients; cover and cook over medium heat for 5 minutes.
Sprinkle with caraway seed; cover and cook 1 minute.
Yield:
5 cups.
Contains 39 calories per 1 cup serving.
Heat oil in a skillet over medium heat.
Add pork and brown.
Add the sauerkraut with liquid, then add apple.
Stir until all are simmering, then lower heat and cover.
Let simmer for 1 hour or until pork is cooked through and tender.
Supposed to be the main meal of the first meal of the year, to provide a prosperous new year.
Enjoy!
Melt margarine in nonstick skillet coated with cooking spray. Add shredded cabbage and next four ingredients.
Cover and cook over medium heat 5 minutes.
Sprinkle with caraway seed.
Cover and cook 1 minute.