German Style Sauerkraut Recipes

Steps:

• Fry bacon until almost crisp.
• Add onion and cook until limp.
• Add rinsed sauerkraut.
• Add water to cover.
• Put caraway and juniper in a tea ball or wrap in cheesecloth so it can be removed later.
• Add bay leaf.
• Cover and let simmer for 1 hour, stirring occasionally.
• Add more water if necessary.
• Should be juicy but not soupy.
• Remove spices.
• Stir in shredded potato.
• The potato will melt and turn saucy.
• Stir in wine.

Steps:

• Place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Place the bacon and onion into a skillet over medium heat, and cook until the bacon is almost crisp and the onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut. In the same skillet, brown the kielbasa sausage in the remaining bacon grease until the sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture. Spoon the sauerkraut and sausage mixture into the prepared baking dish.
• Bake in the preheated oven until bubbling, about 1 hour.

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.