POLISH SAUERKRAUT AND CARROT SALAD
This is a tart and fresh salad, eaten in Poland during the winter months, when fresh vegetables used to be scarce and home cooks would mainly rely on fermented or tinned vegetables.
Provided by apfel
Categories Salad
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Place sauerkraut in a colander and squeeze out all excess liquid using your hands; chop well.
- Combine sauerkraut, onion, apple, and carrots in a large bowl and mix. Add oil and sugar and toss to combine. Season with caraway seeds, salt, and pepper. Refrigerate 30 minutes before serving.
Nutrition Facts : Calories 235.2 calories, Carbohydrate 27.1 g, Fat 14.4 g, Fiber 6.2 g, Protein 2.2 g, SaturatedFat 1.1 g, Sodium 989.9 mg, Sugar 18.3 g
POLISH "STEWED" SAUERKRAUT
I had a wonderful aunt who married into a polish family and was handed down some wonderful recipes, and these also have been handed down throughout the family to make a wonderful addition to our ethnic cooking. For those of you that do not like sauerkraut, I suggest for you to taste this recipe! It just may change your view of...
Provided by Linda Kauppinen
Categories Other Side Dishes
Time 2h15m
Number Of Ingredients 5
Steps:
- 1. In a large pot add sauerkraut and water. Bring to a boil and simmer covered for 1 hour. Drain in colander.
- 2. while sauerkraut is cooking, dice fat back into small pieces and put into a large skillet. Cook down on medium heat until pieces of fatback turn brown and crispy. Remove pieces with slotted spoon and dispose of, keeping the drippings in the pan. Add onions to drippings in the pan and saute' until tender.
- 3. When sauerkraut is cooked and drained, put back into pot and add onions as well as most of the drippings. Add pinch of salt and pepper. If it seems dry add a little more drippings.
- 4. Let this mixture cook down for at least 1/2 hour, stirring frequently to prevent it from sticking and burning. Taste occasionally to check flavor. Important to learn with ethnic cooking.. become a TASTER! Add more salt and pepper if needed. When onions and sauerkraut are tender and blended remove from heat
- 5. Serve with Kielbasa, smoked ham, hot dogs, sausage - you name it!
POLISH SAUSAGE KRAUT SKILLET
This is a good one for people that don't care for sauerkraut a whole lot. It doesn't have a strong flavor of sauerkraut, it is very creamy and tasty.
Provided by Amy P.
Categories Meat and Poultry Recipes Pork Sausage
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Heat the butter in a large skillet with a lid over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the water, potatoes, carrots, beef bouillon granules, sugar, and caraway seeds; bring to a boil. Reduce the heat to a simmer, and cook until the potatoes and carrots are tender, stirring occasionally, about 15 minutes.
- Place the sauerkraut on top of the vegetables in a layer, and place the sausages onto the sauerkraut. Cover, and cook until the sausages are heated through, about 15 minutes.
- Whisk the flour into the sour cream in a bowl, and stir into the sauerkraut mixture. Bring to a simmer to thicken the sour cream, sprinkle with salt and pepper, and serve hot.
Nutrition Facts : Calories 447.1 calories, Carbohydrate 25.1 g, Cholesterol 77.2 mg, Fat 33 g, Fiber 4.3 g, Protein 13.5 g, SaturatedFat 14.6 g, Sodium 1639.7 mg, Sugar 5.8 g
SAUERKRAUT WITH POLISH SAUSAGE
This is our favorite sausage and sauerkraut dish ever. It's very filling and smells wonderful while it's cooking. From the Orbit Restaurant (Polish) in Chicago.
Provided by lazyme
Categories Pork
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300ºF.
- Place bacon, onion and carrot in heavy large ovenproof Dutch oven over medium-high heat.
- Saute until onion is tender but not brown, about 5 minutes.
- Squeeze as much liquid as possible from sauerkraut.
- Add sauerkraut to Dutch oven.
- Add wine, stock, caraway seeds and juniper berries.
- Bring to simmer.
- Cover tightly, place in oven and bake 1 hour.
- Add kielbasa to Dutch oven, pushing into sauerkraut.
- Cover and bake 1 hour.
- Season to taste with salt and pepper.
- (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently).
KAPUSTA (SAUERKRAUT)
This is a traditional Polish sauerkraut recipe that my late sister Elizabeth and I developed together. This recipe was submitted to WNED TV for their ethnic cookbook and it was published in 2002. It freezes well and is great with sausages, kielbasa, stuffed pork chops, hot dogs, or breaded pork or chicken cutlets. Serve with boiled small new potatoes with melted butter and dill, some good rye bread, and dill pickles. The kapusta can be cooked entirely on top of the stove over low heat, stirring frequently. You can top it with wieners, thick ham slices, or precooked sausages for last 30 minutes of baking. Or top it with kielbasa for last 30 minutes or so, or slice the kielbasa and bury it in the kapusta at the beginning of baking. Brown pork chops both sides, bury them in the kapusta and bake for 1-1/2 hours until meat is done. The yield given is an estimate.
Provided by foodtvfan
Categories Vegetable
Time 1h30m
Yield 10 cups, 10-14 serving(s)
Number Of Ingredients 12
Steps:
- Sauté bacon bits until almost crispy. Add butter and onions and cook for about 5 minutes until onions are lightly golden.
- Rinse sauerkraut in a strainer under gently running cold water and squeeze out thoroughly to remove excess water; add to the bacon and onion mixture.
- Add the peeled, grated potato (or the carrots or apple).
- Add chicken broth, brown sugar, bay leaves, and seasonings. Stir to mix thoroughly.
- Cook, uncovered, stirring frequently, until everything is heated thoroughly. Transfer to a roasting pan.
- Cover and bake in 300 degree Fahrenheit oven for 30 minutes up to 1 hour until kapusta is browned slightly.
- Stir occasionally and add water or chicken broth if necessary (push kapusta aside and check bottom of roasting pan for liquid).
POLISH SAUSAGE & SAUERKRAUT
I am a kielbasa lover, and nothing goes better with them than kraut. I sometimes add green pepper, and this is also great served in a bun, like the polish sausages you get at the fair!
Provided by DiXiEmEdiC911
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cook sausages over medium heat in 10 inch skillet until brown.
- Remove.
- Cook onion in the same skillet until soft.
- Stir in sauerkraut; cover and simmer 3 minutes.
- Place sausages on top of sauerkraut.
- Cover and cook 2 minutes or until heated through.
Nutrition Facts : Calories 748.4, Fat 65.2, SaturatedFat 23.4, Cholesterol 158.9, Sodium 1989.1, Carbohydrate 5.7, Fiber 0.3, Sugar 0.9, Protein 32.2
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