CREAMED SAUERKRAUT
Make and share this Creamed Sauerkraut recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, saute the onion in the butter over med-high heat until the onion is translucent.
- Reduce heat to low and add the caraway seeds.
- Stir in the flour until it is well combined and cook on low for 2 minutes.
- Add all remaining ingredients to the skillet and cook for about 5-7 minutes or until everything is heated through. Do not allow to boil.
GRANDMA'S CREAMY SAUERKRAUT AND PASTA CASSEROLE
Got this recipe from my mom. She used to make this with my dad's mom, who they lived with when they first got married...it was grandpas favorite...I made this today - and I'm telling you it was delicious..I will make it again tomorrow for card club St.Patty party! Mmmmm
Provided by Pat Duran
Categories Casseroles
Time 45m
Number Of Ingredients 12
Steps:
- 1. Heat oven to 350^. Grease or spray a large casserole;set aside. Drain sauerkraut and fry in a large skillet with the bacon fat for 10 minutes. Stir in sausage slices and fry for 10 minutes more. Pour mixture into a large bowl or pan. Set aside.
- 2. In the same skillet add the butter, onions, garlic, yellow pepper and fry until tender. Add the soup and milk to the skillet mixture and stir to combine. Add cooked noodles-stir to combine.
- 3. Pour this vegetable and mushroom soup mixture over the sausage/ sauerkraut mixture. Stir to combine. Pour into prepared casserole. Lightly season with salt and pepper or to taste. Bake for 25 to 30 minutes, or until bubbly and heated through. Top each serving with crumbled feta and a splash of rice wine vinegar...enjoy! NOTE: This casserole freezes well.
CREAMY SAUERKRAUT
Make and share this Creamy Sauerkraut recipe from Food.com.
Provided by KlynnPadilla
Categories German
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- 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 crème fraiche and minced chives.
- Serve.
Nutrition Facts : Calories 75.4, Fat 8.1, SaturatedFat 4.7, Cholesterol 27.2, Sodium 7.6, Carbohydrate 0.6, Protein 0.4
HOMEMADE SAUERKRAUT
You only need two ingredients (and a little patience) to make fresh, zippy homemade sauerkraut at home. Put down that jar and get those brats ready! -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Time 45m
Yield 40 servings (about 10 cups).
Number Of Ingredients 3
Steps:
- Quarter cabbages and remove cores; slice 1/8 in. thick. In an extra-large bowl, combine salt and cabbage. With clean hands, squeeze cabbage until it wilts and releases liquid, about 10 minutes. If desired, add optional ingredients., Firmly pack cabbage mixture into 4-quart fermenting crock or large glass container, removing as many air bubbles as possible. If cabbage mixture is not covered by 1-2 inches of liquid, make enough brine to cover by 1-2 inches. To make brine, combine 4-1/2 teaspoons canning salt per 1 quart of water in a saucepan; bring to a boil until salt is dissolved. Cool brine before adding to crock., Place crock weight over cabbage; the weight should be submerged in the brine. Or, place an inverted dinner plate or glass pie plate over cabbage. The plate should be slightly smaller than the container opening, but large enough to cover most of the shredded cabbage mixture. Weigh down the plate with 2 or 3 sealed quart jars filled with water. If using a glass container with a lid, cover the opening loosely so any gas produced by the fermenting cabbage can escape. Alternately, you can cover the opening with a clean, heavy towel. If using a crock, seal according to manufacturer's instructions. , Store crock, undisturbed, at 70°-75° for 3-4 weeks (bubbles will form and aroma will change). Cabbage must be kept submerged below surface of the fermenting liquid throughout fermentation. Check crock 2-3 times each week; skim and remove any scum that may form on top of liquid. Fermentation is complete when bubbling stops. Transfer to individual containers. Cover and store in the refrigerator for up to 3 months.
Nutrition Facts : Calories 11 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 344mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
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