Bohemian Sauerkraut Recipes

BOHEMIAN SAUERKRAUT CASSEROLE

Bohemian Sauerkraut Casserole image

This delicious favorite has been in our family for many years and is considered an ultimate comfort food.

Provided by Leslie Doolittle

Categories Beef

Time 1h20m

Number Of Ingredients 11

Ingredients

1 1/2 lb hamburger
1/2 lb bacon
1 large onion chopped
salt and pepper to taste. i like johnny's seasoning
1-2 pinch caraway seeds optional
1-2 clove garlic minced or garlic powder (optional)
3-4 medium potatoes peeled and cubed
3/4 c long grain rice, uncooked
1 qt sauerkraut
2 can(s) cream soup (mushroom or celery)
1 1/2 c water

Steps:

1. Preheat oven to 350. Add Hamburger, diced bacon and onions with seasonings into frying pan and cook until hamburger is pink. Add minced garlic and continue to fry 1 additional minute. Remove from heat. Lightly grease a large casserole pan and add hamburger mixture.
2. Combine cream soups and water mix together until smooth. Add sauerkraut, rice and potatoes; mix well transfer sauerkraut, rice and potato mixture to casserole. Mix all together until well combined.
3. Cover casserole dish and bake for 45 minutes. Uncover casserole dish; stir well and bake additional 15 minutes or until potatoes are tender and casserole is not of a soupy consistency.

UNCLE EMIL'S CZECH-STYLE SAUERKRAUT

Uncle Emil's Czech-Style Sauerkraut image

Growing up we ate this delicious sauerkraut w/roast pork & roast duck dinners, often w/dumplings as a 2nd side dish. Every family's treasured recipe has a story. My great-uncle Emil (Placek) was Czech by heritage, but American born. 1 dy he walked into a diner in Nebr & was face-to-face w/my Irish great-aunt Loretta (Sullivan). She was cookin up a storm & he was hungry & smitten, so it was a fated marriage of "sweet & sauer". Lots of Irish colleens followed my Aunt Loretta & made great kraut using applesauce & Step #5 below. We all overuse the word "best" if talking about things we love, so I won't do that. This is the BEST! (Noted time is 30 min total for all prep & cooking)

Provided by twissis

Categories Vegetable

Time 1h

Yield 6 2/3 cup, 6 serving(s)

Number Of Ingredients 6

Ingredients

1 (15 ounce) can sauerkraut
4 tablespoons butter
1 medium potato (peeled & grated)
1 medium onion (grated)
1 cup applesauce (Don't use unsweetened)
1 teaspoon caraway seed

Steps:

Put sauerkraut & liquid, butter & caraway seeds in a lrg saucepan over med heat. When the mixture begins to bubble slightly, lower heat to simmer.
Peel & grate the potato & onion. Add them to top of the kraut & press lightly into the kraut w/the flat surface of a spoon. Do not stir into the kraut.
Cover & cont to simmer (add sml amt of water as needed) till the grated potato is cooked. Now combine the pan contents (this process keeps raw potato from scorching &/or sticking to the bottom of the pan).
Add the applesauce, mix well & taste. Add more applesauce if you prefer a sweeter, more apple flavored kraut.
All we need now is some meat flavor in the kraut. If you have meat drippings for that, deglaze your meat pan & add to the kraut. If not, add a chicken bouillon cube to the kraut. Be sure it's completely dissolved & mixed in well w/the kraut. Serve it up!
NOTES: After pan contents are combined in #3, stir freq to ck moisture & prevent any ingredients from sticking to the pan. --- After the last step, you can cont to simmer if you feel the kraut is too liquid, but is unlikely to be needed.

Nutrition Facts : Calories 150.5, Fat 8, SaturatedFat 4.9, Cholesterol 20.4, Sodium 561.9, Carbohydrate 19.9, Fiber 3.5, Sugar 2.4, Protein 1.8

BOHEMIAN SAUERKRAUT

Bohemian Sauerkraut image

This recipe goes way back. My grandmother made her sauerkraut this way, and she probably learned it from her grandmother! Actually, this method of preparation is considered German in origin, but since grandmother was Bohemian by birth, we always called it Bohemian Sauerkraut. It was always a featured side-dish at our Thanksgiving and Christmas dinners, and served with dumplings and/or pork at other times of the year. The flavor of this sauerkraut is entirely different from plain boiled kraut.

Provided by Lorraine of AZ

Categories Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (28 ounce) can sauerkraut
1/2-1 teaspoon caraway seed (we use more)
1/2-1 teaspoon juniper berries, lightly crushed (optional)
2 tablespoons butter or 2 tablespoons rendered pork fat
1 large onion, chopped (can use a medium onion)
black pepper
1 cup water
1/2-1 cup dry white wine (you may substitute pineapple juice, beer, or beef bouillon ( but we never do)

Steps:

Rinse sauerkraut in warm water and drain well. (Not rinsing the kraut yields a more sour end product which is the way we like it.)
Place in a heavy saucepan with caraway seeds, berries (if used) , butter, and chopped onions. Cover pan tightly and simmer over lowest heat 15 to 30 minutes.
Add pepper, water and white wine and cook 30 to 90 minutes longer depending on how soft you like your kraut.

Nutrition Facts : Calories 87.7, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 949.7, Carbohydrate 9.1, Fiber 3.9, Sugar 3.7, Protein 1.6

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