Moravian Style Sauerkraut Recipes

MORAVIAN STYLE SAUERKRAUT

Steps:

• Drain juice from kraut.
• With kraut still in bag add tap water.
• Pour kraut and water into a saucepan and heat over a low flame.
• Fry bacon, crumble and add to kraut, saving fat for onion.
• Sauté onion in fat till soft and add to kraut.
• Add potato to kraut.
• Simmer for 45 minutes.
• Make a roux by adding flour to bacon fat.
• If too sour add 1 tsp sugar to kraut.
• Good dining.

BOHEMIAN SAUERKRAUT

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.

COLA SAUERKRAUT

Steps:

• Melt the butter in a large skillet or Dutch oven over medium heat. Saute onions in butter until translucent. Stir in the sauerkraut and cola.
• Cover, reduce heat to low, and simmer for 1 hour, adding up to 1/2 cup of water if necessary to prevent sticking. Remove cover and increase heat to medium for at least 15 minutes, or until most of the juice cooks down, and the sauerkraut glistens.

BAVARIAN-STYLE SAUERKRAUT

Steps:

• Drain the sauerkraut.
• Place in a saucepan and add the remaining ingredients.
• Warm slowly over very low heat.
• Serves warm over sausages.