Awesome Sweet And Sour Kraut Recipes

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. Saute onion in the drippings until tender. , Stir in sauerkraut, tomatoes, brown sugar and bacon. Bring to a boil. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Steps:

• Combine the seasoning mix ingredients in a small bowl.
• Heat the oil in a 6 quart pot over high heat just until the oil begins to smoke, about 4 minutes.
• Add the onions and cook, stirring occasionally, until they start to brown, about 8 minutes.
• Stir in the cabbage, apples, garlic, and ginger and cook, stirring frequently, for 4 minutes.
• Add the vinegar and scrape up all the brown bits on the bottom of the pot.
• Stir in the wine, brown sugar, and the seasoning mix.
• Cover, reduce the heat to medium, and cook, stirring occasionally, until the cabbage is tender and cooked down very well, about 25 to 30 minutes.
• Can be served hot or cold, almost anytime, almost anywhere.

Steps:

• Cook onion and garlic in oil in a 3 1/2- to 4-quart heavy saucepan over moderately low heat, stirring occasionally (stir more frequently toward end of cooking), until golden brown, about 30 minutes. Increase heat to moderate, then add cumin and allspice and cook, stirring, 30 seconds. Add tomatoes (including juice), brown sugar, salt, and pepper and simmer, stirring occasionally and breaking up tomatoes, 10 minutes. Stir in sauerkraut and bring to a boil, then reduce heat and simmer, partially covered, stirring occasionally, until most of liquid is absorbed, about 30 minutes.

Steps:

• Simmer sugar, butter and tomatoes for half an hour in skillet.
• Add to drained sauerkraut and polish sausage in baking dish.
• Cover and bake at 325° for an 90 minutes,or put in crock pot for same time.
• Goes well with mashed potatoes.

Steps:

• In a large bowl, mix sauerkraut, carrots, celery, green pepper, onion and pimientos. In a jar or small bowl, combine sugar and oil. Pour over vegetables and mix well. Cover and refrigerate for at least 8 hours.

Steps:

• In a large skillet cook the bacon until crisp. Remove to paper towels and saute the onion in the drippings.
• Stir in the sauerkraut, tomatoes, brown sugar and the bacon. Bring to a boil. Transfer to a greased casserole dish. Bake, uncovered at 350 for 30-35 minutes or until bubbly.

Steps:

• Cook onion and garlic in oil in heavy saucepan over moderately low heat, until golden brown, about 30 minutes.
• Increase heat to moderate, and add cumin and allspice and cook 30 seconds.
• Add tomatoes (including juice), brown sugar, salt, and pepper and simmer. Break up tomatoes and cook 10 minutes.
• Stir in sauerkraut and bring to a boil.
• Reduce heat and simmer, partially covered, until most of liquid is absorbed (about 30 minutes).

Steps:

• Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.
• Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.
• Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).

Steps:

• Place sauerkraut, water, carrot, brown sugar, apple, sweet onion, caraway seeds, salt, and black pepper in a slow cooker. Cook on Low for about 7 hours; add kielbasa. Cook for one more hour.