Bavarian White Wine Kraut Recipes

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BAVARIAN SAUERKRAUT



Bavarian Sauerkraut image

Provided by Lora Wiley-Lennartz

Categories     Condiment     Side Dish

Time 55m

Number Of Ingredients 10

1 lb sauerkraut
1 small white onion
2 oz thick cut smoked ham or speck
2 tablespoons bacon fat
Salt and freshly ground pepper to taste
1/2 teaspoon white granulated sugar
1/2 teaspoon caraway seeds
1/2 cup white wine
1 teaspoon white wine vinegar
1/2 cup vegetable broth

Steps:

  • Squeeze as much liquid as you can out of the sauerkraut and place it in a bowl.
  • Peel and dice the onion into small pieces.
  • Cut the smoked ham into small pieces.
  • Heat the bacon fat in a skillet over medium-high heat. add the diced onion and chopped ham. Cook, stirring frequently until the onions become transparent.
  • Add the sauerkraut to the pan and stir to combine.
  • Season with salt, pepper, sugar and caraway seeds.
  • In a separate bowl, whisk together the wine, vinegar, and vegetable broth.
  • Add the mixture to the pan. and bring to a boil, stirring.
  • Reduce the heat to low, cover the pan and simmer for 30 minutes.
  • Taste and season again to your liking, if necessary.
  • Remove from the heat, let cool completely and serve.

BAVARIAN WHITE WINE KRAUT



Bavarian White Wine Kraut image

This is the saurkraut my family loves best! Its made with white wine and juniper berries and just tastes delicious! Use your left overs on your hotdogs, or on a reuben sandwich! yum!!

Provided by Deneece Gursky

Categories     Other Side Dishes

Number Of Ingredients 8

16 ozs sauerkraut
1/2 cup finely chopped onions
1 cup white wine (dry)
1/2 c peeled and finely chopped apple
2 cloves garlic
a few juniper berries
salt and pepper
butter

Steps:

  • 1. Saute onion in saucepan in butter until onions soften.
  • 2. Add apples and garlic to the onions. Then add the Unwashed sauerkraut to this and saute for a few more minutes.
  • 3. Add white wine and juniper berries, salt and pepper and simmer for about 30 to 40 minutes.

BAVARIAN SAUERKRAUT - WINE KRAUT



Bavarian Sauerkraut - Wine Kraut image

This recipe has to be the best tasting sauerkraut I've ever had. Traditionally, my family serves Pork and Sauerkraut every New Years Day for luck in the coming year. I love cabbage as a general rule and like most sauerkraut recipes, but they can be quite "sour" depending on how it is prepared. Sadly I don't remember who gave me this recipe and who deserves the credit (sorry), since it was pulled from a collection of hand written recipes I've kept for years. However, I made it as a side dish for this New Years Day dinner and it was a complete "hit"!! This is certainly not your typical "sour" sauerkraut recipe. Enjoy!

Provided by mysophie

Categories     Vegetable

Time 45m

Yield 1/2 cup, 6-8 serving(s)

Number Of Ingredients 7

1 tablespoon bacon drippings
1 cup onion, finely chopped
2 lbs sauerkraut
1 tablespoon brown sugar (well packed)
1 teaspoon caraway seed
1/2 cup chicken stock
1/2 cup cooking sherry

Steps:

  • In a large skillet, heat the bacon drippings and saute the onion until soft (medium heat works well). Place sauerkraut (with juices) in a large bowl. Cover completely with water. Hand stir to mix water throughout the sauerkraut. Collect sauerkraut by handfuls and squeeze out "most" of the liquid and add the sauerkraut (one handful at a time) to the skillet. Then add the caraway seeds, sugar, chicken stock and sherry and combine thoroughly. Heat to a slow boil and then reduce the heat and simmer until just about all the liquid is evaporated. I cooked at very low heat, for about 30-40 minutes. Also make sure you stir occassionally to incorporate all of the ingredients. Serve immediately.
  • Fantastic on hot dogs, and perfect used as a side dish with Roast Pork Shoulder and Mashed Potatoes.

Nutrition Facts : Calories 159.2, Fat 2.7, SaturatedFat 1, Cholesterol 2.6, Sodium 1038.8, Carbohydrate 15, Fiber 4.3, Sugar 7.2, Protein 2.3

UNCLE BILL'S SAUERKRAUT WITH WINE



Uncle Bill's Sauerkraut With Wine image

I found that this sauerkraut is excellent to use in many dishes. The wine gives it a delicate flavor.

Provided by William Uncle Bill

Categories     Vegetable

Time 1h20m

Yield 12 quart jars

Number Of Ingredients 5

4 medium green cabbage, about 2 1/2 pounds each
8 tablespoons coarse pickling salt
3 large sweet red peppers, seeded and sliced, about 1/4 inch thick
4 cups cold water
2 cups dry white wine

Steps:

  • Break away any bad outside leaves and discard.
  • Rinse cabbage under cold running water.
  • Cut cabbage heads into quarters.
  • Do not use cores, discard them after shredding.
  • Finely shred cabbage or slice with a good sharp knife.
  • In a large crock, layer with 2 inches of shredded cabbage.
  • Sprinkle with 2 tablespoons of pickling salt.
  • Place sliced pieces of one red pepper over.
  • Repeat layering until all cabbage, salt and red pepper are used up.
  • There should be about 4 layers.
  • Pour water over cabbage.
  • Now pour the wine over cabbage.
  • Place a large plate to cover most of the top surface of the cabbage.
  • Place a 4 to 5 pound clean rock (cleaned and washed and soaked in white vinegar) on top of the plate as a weight.
  • If liquid does not come to the surface, just add a bit more cold water (or wine if you prefer.) Cover top with several layers of cheesecloth and tie with a good string so the cloth does not fall off.
  • Leave cabbage to ferment for 2 to 3 weeks in a warm area (70 F to 75 F) or until it starts to foam around the edges of the plate.
  • Move the crock to a cooler area (about 60 F to 65 F) and continue to ferment for another 2 weeks.
  • At this time, taste to see if the sauerkraut is curing.
  • When it suits your taste, pack the sauerkraut and some liquid into 12 sterilized quart size jars leaving a 1/2" head space.
  • Wipe jar rims clean.
  • Prepare and place lids according to manufacturers instructions.
  • Place screw lids on just finger tight.
  • Process in boiling water in a canner for 25 minutes.
  • Remove jars and allow to cool for 12 hours.
  • Check to see if all jars are sealed.
  • Lids should be concave (curved down).
  • Re-process jars that are not sealed, but remember to change with new lids.
  • Store in a cool, dark place.

Nutrition Facts : Calories 115.8, Fat 0.5, SaturatedFat 0.1, Sodium 4709.8, Carbohydrate 20.4, Fiber 7.8, Sugar 12.9, Protein 4.8

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