SAUERKRAUT SALAD
Ahh, sauerkraut...one of those things you'd never dreamed you'd grow to like when you were a kid! This is a great, unusual twist on plain old sauerkraut. Fast and easy..great for picnics and barbeques.
Provided by Manda
Categories Lactose Free
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix chopped vegetables with sauerkraut.
- Heat sugar, oil, vinegar, salt, and pepper over low heat just until sugar dissolves.
- Cool and pour over vegetables.
- Chill overnight.
Nutrition Facts : Calories 224.1, Fat 12.2, SaturatedFat 1.7, Sodium 708.5, Carbohydrate 29.7, Fiber 2.8, Sugar 27.1, Protein 1
EASY CRUNCHY YUMMY SAUERKRAUT
I sent one of my pork-o-phile Zaar buddies a picture of my kraut and am posting the recipe at her request. Yes, you can make one head of cabbage at a time but I would go for about 50 pounds! It is that good. Cooking time is fermenting time. Use lint free cloths. Have fun! UPDATE: Well, this has turned out to be my most requested home-canned treat from my BFF's! I have one friend making 50 pounds of cabbage to share with another. I hope you give it a try - it really is easy to do! 2010 Update - Well, I am doing almost 80 pounds of kraut this year! We found some huge cabbages at the farmers market and the pre-trim weight was about 80 pounds and it took me 9 hours to prep, shred and salt the cabbage. Check out the picture of the cabbage and the almost 17 pounds of watermelon! Please try this recipe if you love sauerkraut!
Provided by Secret Agent
Categories Vegetable
Time P21DT30m
Yield 30 pints, 120 serving(s)
Number Of Ingredients 2
Steps:
- For each gallon of your pickle crock you need 5 pounds of cabbage and 3 1/2 tablespoons of pickle salt. (I use a 22 quart dough bucket available in a restaurant supply store and about 40 to 50 pounds of cabbage and get about 30 pints.).
- In your scrupulously clean crock layer 5 pounds of finely shredded cabbage (use your food processor) and 3 1/2 tablespoons of canning and pickling salt. Keep layering cabbage and salt until the kraut reaches within 5 inches of the top of the crock, pressing down firmly with your hands after each layer. The kraut will start to make it's own juice.
- Scald a clean tea towel or some cheesecloth and tuck it in all around your cabbage. Put a plate on top of the cloth, and weigh it down with a jar of water. Put the cover on loosely or cover with a clean tea towel.
- Every day remove the jar, plate and cloth and wash. Scald the cloth (30 seconds in the microwave) and skim any scum that comes off the top of the kraut. DON'T worry if no scum forms for a while. Sometimes it takes two or three weeks other times it takes a couple of days. Kraut is funny that way.
- Repeat this until no more bubbles rise to the top when you whack the side of your bucket. When the bubbles stop - the fermentation is completed. It is easy to see the bubbles rising when you use a plastic dough bucket.
- Refrigerate the kraut (who has room in their fridge for all that?) or process quarts and pints for 20 minutes starting the time from when boiling commences. After 20 minutes turn off the heat and remove the canner lid and let settle for 5 minutes. Remove jars carefully to a tray lined with an old bath towel. Check for seals after 24 hours.
- Raw kraut is awesome! I taste the kraut every day and just love it raw!
Nutrition Facts : Calories 4.5, Sodium 206.9, Carbohydrate 1.1, Fiber 0.4, Sugar 0.7, Protein 0.3
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
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 :
CRUNCHY FRUIT SALADS
Liven up mealtime with this colorful side dish - a crunchy salad full of fruits and veggies made with Cheerios® cereal.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In medium bowl, mix apple, celery, raisins and dressing until blended. Refrigerate until serving time.
- Just before serving, arrange lettuce leaves in 4 salad bowls or on plates. Spoon apple mixture over lettuce. Top each serving with 1/4 cup cereal. Serve immediately.
Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 7 g, TransFat 0 g
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