Quick Kraut Snacks Recipes

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QUICK SAUERKRAUT



Quick Sauerkraut image

This easy-to-make sauerkraut is a tasty hot dog topping. Use it to make our Classic Reubens and Pierogi with Sauerkraut and Mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 6 cups

Number Of Ingredients 3

1 head green cabbage (about 2 1/2 pounds), outer leaves removed, halved, cored, and thinly sliced
1/2 cup distilled white vinegar
1 tablespoon coarse salt

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.

SAUSAGE SCHNITZEL WITH QUICK SAUERKRAUT



Sausage Schnitzel with Quick Sauerkraut image

Provided by Brian Boitano

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 22

2 tablespoons canola oil
1 small head savoy cabbage, shredded
3/4 cup German beer
1 tablespoon mustard seeds
1/4 cup cider vinegar
2 tablespoons brown sugar
1 tablespoon honey
3 tablespoons mayonnaise
3 tablespoons whole-grain mustard
2 tablespoons German Beer
Pinch salt
1/4 cup all-purpose flour
2 eggs
1/4 cup water
1 1/2 cups plain bread crumbs
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and freshly cracked black pepper
1 pound or 6 links smoked bratwurst, butterflied
2 cups canola oil
6 pretzel rolls or small grinder rolls

Steps:

  • Sauerkraut:
  • Add the oil to a large skillet over medium heat. Drop in the cabbage and saute for a few minutes until the greens have slightly wilted. Add the remaining ingredients to the pan and cook until the liquid has reduced by half and cabbage is tender but still has a slight crunch. Set aside.
  • Mustard:
  • Whisk together all of the ingredients in a small bowl and set the sauce aside.
  • Schnitzel:
  • Set up a breading station using 3plates or pie dishes. To the first dish, add the flour. In the second dish, combine the eggs with the water and whisk them together. In the third dish, toss the bread crumbs with the paprika, garlic powder, onion powder and healthy pinches of salt and pepper, to taste.
  • Lightly dredged the sausages in the flour, then in the egg wash, and then coat them thoroughly in the bread crumb mixture. Set them aside on a sheet tray.
  • Heat the canola oil in a large skillet over medium-high heat. Fry the sausages until brown and crispy, about 3 to 4 minutes per side. Transfer them to a paper towel-lined plate to drain.
  • Slice open each roll lengthwise and stuff them with the fried sausages. Top the portions with some sauerkraut, drizzle with the mustard and serve.

QUICK SAUERKRAUT WITH GRILLED BRATS AND MUSTARD BAR



Quick Sauerkraut with Grilled Brats and Mustard Bar image

Provided by Valerie Bertinelli

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1/2 head green cabbage, cored and very thinly sliced
1 small shallot, thinly sliced
3/4 cup apple cider vinegar
2 tablespoons light brown sugar
Kosher salt
1 pound bratwursts (not precooked)
2 tablespoons unsalted butter
1/2 teaspoon caraway seeds
2 tablespoons chopped dill, optional
Assorted mustards for serving, such as whole grain, Dijon, honey mustard and brown

Steps:

  • Preheat a grill for direct and indirect cooking.
  • Toss the cabbage with the shallots, vinegar, brown sugar and 1 tablespoon salt in a large microwave-safe bowl. Cover the bowl with plastic wrap and microwave on high for 5 minutes. Stir well and let stand for 15 minutes.
  • Meanwhile, place the brats on the indirect heat portion of the grill and grill, turning occasionally, until the internal temperature reaches 160 degrees F, 15 to 18 minutes. Move the brats over to the direct side of the grill and cook, turning occasionally, until lightly browned on all sides, about 5 minutes.
  • While the brats finish grilling, melt the butter in a large skillet placed directly on the grill. Add the caraway seeds and cook, stirring, until fragrant, about 1 minute. Add the sauerkraut and stir until well coated. Stir in the dill if using.
  • Serve the bratwursts with the sauerkraut and assorted mustards on the side.

QUICK FRESH SAUERKRAUT



Quick Fresh Sauerkraut image

This is a combination of recipes from "Eating Well" and "Everyday Food" and I figured that I would post, as there doesn't seem to be a really quick (as in doesn't take 6 weeks) sauerkraut recipe on here! It isn't quite like the real thing, but is very easy! I hope that you enjoy!

Provided by Dwynnie

Categories     Greens

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 small onion, sliced thin
2 (10 ounce) packages of shredded green cabbage or 1 medium green cabbage, shredded
1 1/4 cups cider vinegar
1/2 cup apple cider
1/2 cup water, to taste (use less water if you like it more tangy)
1 tablespoon kosher salt
1 teaspoon caraway seed (optional)

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.

Nutrition Facts : Calories 44.3, Fat 1.8, SaturatedFat 0.3, Sodium 889.7, Carbohydrate 5.3, Fiber 1.9, Sugar 2.8, Protein 1

QUICK KRAUT



Quick Kraut image

Serve this sauerkraut over the New York City Hot Dog.

Provided by Martha Stewart

Number Of Ingredients 6

2 tablespoon olive oil
1 small yellow onion, halved and thinly sliced
1/2 teaspoon coarse salt
1/2 head green cabbage, cored and thinly sliced
1/2 cup apple cider vinegar
1/3 cup apple cider or apple juice

Steps:

  • Heat oil in a medium saucepan over medium-high heat. When oil shimmers, add onions and salt and cook, stirring occasionally, until onions are soft and translucent, 3 minutes.
  • Add cabbage, apple cider vinegar, apple cider, and 1/2 cup water to saucepan and stir to combine. Bring to a boil, cover, reduce heat, and simmer until cabbage is tender, 30-35 minutes.

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