Bavarian Kraut Salad Recipes

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BAVARIAN SAUERKRAUT

This recipe has to be the best tasting sauerkraut I've ever had. Traditionally, my family serves pork and sauerkraut every New Year's Day for luck in the coming year. I love cabbage as a general rule and like most sauerkraut recipes, but they can be quite sour depending on how it is prepared. Sadly I don't remember who gave me this recipe and who deserves the credit, since it was pulled from a collection of hand-written recipes I've kept for years. I made it as a side dish for New Year's Day dinner and it was a complete hit! This is certainly not your typical 'sour' sauerkraut recipe.

Provided by dutschd

Categories     Side Dish

Time 50m

Yield 8

Number Of Ingredients 7



Bavarian Sauerkraut image

Steps:

  • Heat bacon drippings in a large skillet over medium heat; cook and stir onion until soft and translucent, about 5 minutes.
  • Place sauerkraut with juice into a large bowl and cover with water. Stir and use your hands to squeeze out as much of the water and juice as possible. Add squeezed sauerkraut to onion.
  • Stir brown sugar, caraway seeds, chicken stock, and cooking sherry into the sauerkraut mixture. Reduce heat to low and simmer until almost all the liquid has evaporated, 30 to 40 minutes, stirring occasionally.

Nutrition Facts : Calories 52.3 calories, Carbohydrate 10.9 g, Cholesterol 0.3 mg, Fat 0.2 g, Fiber 3.4 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 848.3 mg, Sugar 4.5 g

1 tablespoon bacon drippings
1 cup finely chopped onion
2 (16 ounce) packages sauerkraut, undrained
1 tablespoon packed brown sugar
1 teaspoon caraway seeds
½ cup chicken stock
½ cup cooking sherry

CRUNCHY KRAUT SALAD

Anyone who likes sauerkraut will enjoy this salad. I serve it as a side dish with ham, any kind of sausage or a sandwich. -Mrs. J.B. Culwell, Arlington, Texas

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2-3 servings.

Number Of Ingredients 7



Crunchy Kraut Salad image

Steps:

  • In a large serving bowl, combine the sauerkraut, celery, green pepper and onion; set aside. In a small saucepan, bring sugar and vinegar to a boil; cook and stir for 1 minute or until sugar is dissolved. Remove from the heat; cool slightly. Pour over sauerkraut mixture; sprinkle with celery seed. Toss to coat. Refrigerate for at least 1 hour. Serve with a slotted spoon.

Nutrition Facts : Calories 170 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 894mg sodium, Carbohydrate 43g carbohydrate (35g sugars, Fiber 4g fiber), Protein 2g protein.

1 can (14 ounces) sauerkraut, rinsed and well drained
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped onion
1/2 cup sugar
1/4 cup white vinegar
1/2 teaspoon celery seed

COLD SAUERKRAUT SALAD

We always shared our Fourth of July celebration with my aunt and uncle. Besides the hot dogs, hamburgers and Uncle Bob's steamed clams, my aunt always had something new for us to try-like this unusual salad. Like my aunt, you may have to coax others to try it at first...but you'll have a hard time keeping them from taking a second helping.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10-12 servings.

Number Of Ingredients 9



Cold Sauerkraut Salad image

Steps:

  • In a large bowl, combine all ingredients. Cover and chill overnight. Drain before serving. Serve as a side dish or use as a relish on hot dogs or sandwiches.

Nutrition Facts :

1 can (27 ounces) sauerkraut, undrained
1 large green pepper, finely chopped
1 medium onion, finely chopped
1 cup finely chopped celery
1 jar (2 ounces) sliced pimiento, drained
1-1/2 cups sugar
1/2 cup white wine vinegar
1/4 cup vegetable oil
1/2 teaspoon salt

BAVARIAN KRAUT SALAD

Try draining off the liquid and using the kraut mixture as a burger or frankfurter topping. From the kitchen of Wanda Cupp Thornburg, Moberly MO.

Provided by Tona C.

Categories     Low Protein

Time 30m

Yield 3 cups, 8 serving(s)

Number Of Ingredients 6



Bavarian Kraut Salad image

Steps:

  • Mix kraut and vegetables in a 1 quart Corning Ware dish.
  • Boil sugar and vinegar until syrupy. Pour onto kraut mixture while hot and stir.
  • Let cool to room temperature. Then refrigerate for 24 hours before serving.

Nutrition Facts : Calories 118.1, Fat 0.1, Sodium 310.3, Carbohydrate 29.6, Fiber 1.9, Sugar 27.1, Protein 0.8

2 1/2 cups bavarian sauerkraut
1 medium onion, chopped fine
4 stalks celery, diced
1 medium green bell pepper, diced
1 cup sugar
1/4 cup vinegar

BAVARIAN SAUERKRAUT SALAD

I got this recipe from an old restaurant in Michigan- now closed for many years... It was a buffet style family restaurant called the Sweden House, It was spelled a little different,but I do not remember the spelling. A friend of mind worked there and gave me the recipe;it makes a big batch - great for parties and picnics as it...

Provided by Pat Duran

Categories     Salads

Time 15m

Number Of Ingredients 12



Bavarian Sauerkraut Salad image

Steps:

  • 1. Combine sugar, vinegar,and salt and pepper in a small saucepan. Heat on medium and bring just to a boil. Remove from heat and stir until sugar has dissolved. Add water and oil, mix to combine. Set aside to cool while preparing vegetables.
  • 2. Prepare and combine all vegetable in a large bowl, pour cooled vinegar mixture over vegetables, stir to coat all the ingredients. cover and place in refrigerator overnight.

1 1/2 c granulated sugar,more or less to taste
1/4 c apple cider vinegar,more or less to taste
1/4 c water,optional
1/4 c vegetable oil
salt and pepper to taste
32 oz bag,sauerkraut, rinsed and well drained
1 large green bell pepper, chopped fine
1 small onion, chopped fine
3 medium carrots, shredded
1 tsp celery seed or poppy seed
1 tsp caraway seed, optional
1/4 c pimiento,chopped

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