Fresh Cabbage Sauerkraut Recipes

HOMEMADE SAUERKRAUT

Steps:

• Combine water, 1/2 of the vinegar, and onion in a pot over high heat; add cabbage, sea salt, celery seed, onion powder, garlic powder, and black pepper. Pour the remaining vinegar over cabbage mixture. Cover pot and bring water to a boil; cook mixture for about 3 minutes.
• Stir cabbage mixture and return lid to pot; cook, stirring occasionally, until cabbage is tender and wilted, 10 to 15 minutes more.

HOMEMADE SAUERKRAUT

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.

QUICK FRESH SAUERKRAUT

Steps:

• Heat oil in pan over medium-high heat and cook onion, stirring constantly, until it begins to soften and turn translucent.
• Add cabbage, cider, vinegar, water, salt and caraway seeds and bring to a boil.
• Cover, reduce heat, and simmer for approximately 30 to 45 minutes, until the cabbage is tender. Add a little water if it gets too dry.
• This can be kept in the fridge for 2 weeks.

BRAISED CABBAGE AND SAUERKRAUT

Steps:

• Preheat oven to 375 degrees
• Melt butter in a heavy casserole. Add mushrooms and saute over high heat until mushrooms begin to brown.
• Lower heat to medium, stir in onion and garlic and saute until they are tender. Add cabbage, sauerkraut, chicken broth and wine. Mix to distribute the ingredients. Season with salt and pepper.
• Add bay leaf, cover and place in preheated oven for 2 1/2 hours until virtually all liquid in pan has been absorbed. Remove bay leaf. Check seasonings.
• Serve directly from the casserole or transfer to a serving dish. Sour cream sprinkled with poppy seeds should be served alongside.

CABBAGE AND SAUERKRAUT FOR THE CROCK POT

Steps:

• Place chopped cabbage into crock pot. Place sauerkraut and onions over top.
• In a mixing bowl, combine all remaining ingredients and mix well. Pour into crock pot.
• Cover and cook on low for 4-6 hours, or until cabbage is as tender as you want.
• Stir well before serving.

QUICK SAUERKRAUT

Steps:

• In a medium saucepan, combine cabbage, vinegar, salt, and 1 1/4 cups water. Cover, and cook over medium, stirring occasionally, until cabbage is tender, 30 to 35 minutes (if bottom of pan starts to brown, add 1/4 cup more water). To store, refrigerate up to 2 weeks.