Bavarian Style Sauerkraut Recipes

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

Ingredients

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

COOKED SAUERKRAUT (GERMAN STYLE)

Posted in reply to a message board request. Recipe is from the "Common Market Cook Book", pub 1967.

Provided by Dee514

Categories Pork

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

Cooked Sauerkraut (German Style) image

Steps:

In a large pot or Dutch oven, heat the drippings.
Add the sliced onions and apples, cooking until onions get transparent, but not colored.
Add the sauerkraut.
Add the stock or water, and the onion with the cloves, bay leaf, juniper berries, salt and sugar.
Cover pot, and cook over low heat for about 45 minutes.
*Ifwater has been used instead of stock, add a piece of lean bacon or pork to the cabbage to improve the flavor.
When the cabbage is done (after about 45 minutes), thicken the mixture with the grated potato (or corn flour mixed with water).
Remove the bacon/pork from the sauerkraut and season with salt and freshly ground pepper to taste.

Nutrition Facts : Calories 209.9, Fat 0.9, SaturatedFat 0.2, Sodium 1659.2, Carbohydrate 49.6, Fiber 13, Sugar 19.2, Protein 5.4

Ingredients

2 lbs sauerkraut, well rinsed and squeezed dry
3 onions, peeled and sliced
1 onion, stuck with
2 whole cloves
2 apples, peeled, cored and sliced
3 ounces pork drippings or 3 ounces bacon drippings
8 ounces stock (See ) or 8 ounces water (See )
1 bay leaf
3 juniper berries
1/4-1/2 teaspoon salt, to taste
1/4-1/2 teaspoon sugar, to taste
1 large potato, peeled and grated (or corn flour)
1/4 lb lean bacon (optional) or 1/4 lb pork (optional)
fresh ground black pepper

SLOW-COOKER BAVARIAN-STYLE BEEF AND SAUERKRAUT

Treat yourself to a taste of Bavaria with this slow-cooker beef roast, which calls for just 15 minutes prep time. Sauerkraut, caraway seed and stone-ground mustard play into the tasty theme.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h45m

Yield 10

Number Of Ingredients 9

Slow-Cooker Bavarian-Style Beef and Sauerkraut image

Steps:

Heat oil in 12-inch skillet over medium-high heat. Cook beef in oil about 5 minutes or until brown on all sides. Sprinkle with caraway seed and salt.
Place beef in 5- to 6-quart slow cooker. Place onions, sauerkraut and 1/4 cup of the beer around beef.
Cover and cook on Low heat setting 6 to 8 hours.
Remove beef from cooker; cover to keep warm. Mix flour, remaining 1/4 cup beer and the mustard in small bowl; gradually stir into juices in cooker. Increase heat setting to High. Cover and cook 15 to 30 minutes or until slightly thickened. Serve beef with juices.

Nutrition Facts : Calories 200, Carbohydrate 9 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 29 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 3 g, TransFat 0 g

Ingredients

1 tablespoon vegetable oil
3-pound beef boneless tip roast, trimmed of fat
2 teaspoons caraway seed
1/2 teaspoon salt
1 bag (16 ounces) frozen small whole onions
1 can (16 ounces) Bavarian-style sauerkraut, undrained
1/2 cup dark beer or Progresso™ beef flavored broth
1/4 cup Gold Medal™ all-purpose flour
1 tablespoon stone-ground mustard