Sauerkraut A La France Recipes

Steps:

• Heat the margarine in a skillet over medium heat, and saute the onion, red bell pepper, and garlic until tender. Season with paprika, caraway seed, and marjoram. Place pork strips into the skillet, and cook 5 minutes, until lightly browned. Stir in water and tomato paste, and sprinkle in the bouillon. Continue cooking 10 minutes.
• Mix sauerkraut into the skillet, and continue cooking 10 minutes, until pork is done and sauerkraut is heated through.

Steps:

• Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.
• Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.
• Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).

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.

Steps:

• Soak the sauerkraut in cold water for 20 minutes, rinse again, drain and squeeze dry.
• Meanwhile fry the chopped bacon til crisp.
• Add the onions& carrot and saute for about 8 minutes.
• Add Kraut, parsley, celery leaves bay leaf boullion cube and wine simmer, uncovered until the wine has almost evaporated
• If you wish make it up to this point and serve or place it in a casserole, place a smoked sausage on top, cover and baked in a 350 oven for 30 minutes, uncover for a further 15 minutes.