Grandma Bocks Kraut Receipe Recipes

Steps:

• Heat oil in a large skillet over medium heat. Add pork and brown. Add can of sauerkraut with liquids, then add apple. Stir until all are simmering, then lower heat and cover. Let simmer for 1 hour or until pork is cooked through and tender.

Steps:

• 1. Preheat oven to 350-degrees.
• 2. Layer slightly drained sauerkraut, sliced onions and apples in a large roasting pan. Sprinkle with brown sugar.
• 3. Sprinkle salt, pepper and garlic over pork. Lay on top of sauerkraut. Cover roaster. Bake for 1 3/4 hours.
• 4. Add kielbasa, cut into 2-3 inch pieces to roaster and continue baking for another 30 minutes.
• 5. I serve this dish just like my grandma did. Mashed potatoes, homemade applesauce and a good dark rye along with a good beer. Not the prettiest dish color wise with everything being the same color, but delicious never the less.

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.

Steps:

• Halve larger potatoes and leave small potatoes as is, cover with water, bring to a boil, season with salt and cook until tender, about 8 to 10 minutes.
• Place sausages in a cast iron skillet, add 1/2-inch of water and a drizzle of oil. Bring to a boil, reduce heat to medium and let the sausages heat through as the water evaporates. Shake pan and let the casings crisp up until they burst, 3 to 4 minutes, and are golden brown. Remove from the heat and set aside.
• While sausages and potatoes cook, cut cabbage half into half again and trim away the core with an angled cut. Shred the cabbage very thinly with your knife and reserve. Place the shredder blade in your food processor. Peel the carrots and trim the root end. Trim the celery, and peel and quarter the red onion lengthwise. Peel the apple and quarter lengthwise then cut away the core as you did the cabbage. Using the processor, shred the carrots, celery, onion and apple, through the feed tube, removing from bowl as necessary.
• In a large skillet heat 2 tablespoons of olive oil over medium-high heat. Add cabbage and vegetable mixture and toss to combine. Season the mixture with bay leaf, grill seasoning or coarse salt and pepper, and caraway seeds. Saute 7 to 8 minutes, tossing frequently.
• While cabbage cooks, put a medium skillet on the stove with a drizzle of olive oil and heat over medium-high heat. Add chopped bacon and render 2 to 3 minutes then stir in the yellow onion and cook for 5 minutes with the bacon to soften.
• Add hard cider to cabbage mixture and reduce for 30 seconds. Stir in the mustard and turn off the heat. Discard the bay leaf.
• When potatoes are cooked, drain and add to bacon and onion. Douse the pan with vinegar and sprinkle with sugar. Pour stock evenly over pan, add the parsley and some pepper and turn off the heat. Stir the potatoes 1 minute to form a starchy sauce and combine flavors.
• Halve crispy sausages and serve on generous bed of cabbage, with the potatoes alongside.
• Serve with hard cider or white Belgian ale with orange wedge.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Add ground beef, salt, pepper, and onion salt. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
• Combine beef mixture with cream of chicken soup and sauerkraut in a small casserole dish. Add noodles and water; stir to combine.
• Bake in the preheated oven until noodles are tender yet firm to the bite and casserole is heated through, about 1 hour.

Steps:

• 1. Meatballs: Mix together all ingredients and make into small walnut sized balls;pressing tightly together. Drop into boiling salted water. Cook in the water for about 15 minutes. Remove and set aside.Reserve water.
• 2. Sauce: In a small saucepan mix flour and butter and paprika and cook over medium heat until thickened. Stirring constantly. Add a few meatballs at a time to this sauce, mixing well after each addition. Add about 1 or 2 cups of the reserved water, Stir well.
• 3. Combine sauerkraut, cranberries, onion and sugar. Add to meatball mixture. Cook over medium heat for about one hour, stirring occasionally.

Steps:

• Cook the bacon until crispy and drain on paper towel. If you like, save a bit of the bacon drippings for later.
• Drain sauerkraut and rinse. Put in saucepan. Add water just to cover and boil slowly for about a half an hour. Drain. Add cooked bacon which has been cut in pieces. For extra flavour add some bacon drippings as well!
• Meanwhile, make the noodles. Put a pot of salted water on the stove to boil. Combine dry ingredients; add water. Mix thoroughly.
• Turn onto floured surface and knead. Can roll dough with hands into long ropes. Cut into small strips. Drop into boiling salted water until the noodles float to the top. Drain and toss with a bit of butter or oil to keep them from sticking to each other.
• Combine noodles and sauerkraut mixture and heat through. If you like, brown the bread cubes in the butter to make homemade croutons and add to the mixture!

Steps:

• Heat a large saucepan over medium-high heat. Cook and sausage and onion in the hot skillet until sausage is browned and crumbly, 8 to 10 minutes. Drain and discard grease.
• Transfer to a large bowl and add sauerkraut, cream cheese, parsley, mustard, garlic powder, and pepper. Mix until well combined. Cover and place in the refrigerator to chill for about 1 hour.
• Place flour in a shallow dish. Whisk milk and eggs together in a separate dish. Place bread crumbs in a third dish.
• Remove sauerkraut and sausage mixture from the refrigerator and roll into 3/4 inch balls. Roll balls in flour, then in milk-egg mixture, then in bread crumbs.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Deep fry in batches until golden brown, about 3 minutes per batch. Drain on paper towels.

Steps:

• 1. Peel onion and dice half of the onion up into smaller chunks. 2. Open can of Kraut and drain out the water 3. Melt margarine in large fry pan. (Medium Heat - be careful butter burns easy) 4. Once butter is melted, add diced up onion and add black pepper. 5. Saute onion in margarine for about 3-5 minutes, depending on heat. 6. Add Kraut to butter and onions. Stir and mix butter, onions and kraut(cook 2-3 min). 7. Start adding flour. The flour is used as a thickening agent, so be careful not to add to much. 8. Cook over medium heat for around 3 - 5 minutes.