Red Onion Sauerkraut Recipes

SAUERKRAUT AND APPLES

Sauerkraut and Apples image

In the Chesapeake, seafood often finds its way onto the Thanksgiving menu. But in Baltimore, which has a strong eastern European and German immigrant history, the holiday table demands something else. "The absence of sauerkraut when turkey is present, Thanksgiving included, is unthinkable, comparable to potatoes without gravy or crisp French fries without ketchup," wrote John Shields, the chef and owner of Gertrude's restaurant in Baltimore, in his cookbook "Chesapeake Bay Cooking." (Sauerkraut is a mainstay well beyond Thanksgiving; Gertrude's hosts an annual Krautfest in January.) Traditionally, homemakers fermented the cabbage in earthenware crocks in their cellars, but these days the fresh stuff is available to buy. On Thanksgiving, it's often simply served as a side, or incorporated into dishes like this, in which the sauerkraut is braised in beer with bacon and apples.

Provided by Jennifer Steinhauer

Categories side dish

Time 55m

Yield 8 servings

Number Of Ingredients 8

Ingredients

6 tablespoons butter
4 slices bacon, cut into 1/2-inch pieces
1 small onion, thinly sliced
3 tart apples, such as Stayman, Pippin, Granny Smith or Jonagold, peeled, cored, and thinly sliced
2 pounds sauerkraut, drained and rinsed
1 bottle (12 ounces) beer (you may substitute apple cider)
Black pepper, to taste
1/2 teaspoon caraway seeds

Steps:

Melt butter in a large heavy pot over medium-high heat. Add bacon and cook, stirring often, until fat has started to render, about 5 minutes.
Toss onion and apples in the fat and cook, stirring occasionally, until onions begin to soften, about 3 minutes. Stir in sauerkraut.
Add beer and season with pepper and caraway seeds. Bring mixture to a boil, then cover the pot. Reduce heat so mixture is just simmering and cook for 45 minutes. Or transfer the covered pot to a 350-degree oven and bake for 1 hour. Stir and serve hot.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 850 milligrams, Sugar 9 grams, TransFat 0 grams

BAVARIAN SAUERKRAUT

Bavarian Sauerkraut image

This recipe has to be the best tasting sauerkraut I've ever had. Traditionally, my family serves pork and sauerkraut every New Year's 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, since it was pulled from a collection of hand-written recipes I've kept for years. I made it as a side dish for New Year's Day dinner and it was a complete hit! This is certainly not your typical 'sour' sauerkraut recipe.

Provided by dutschd

Categories Side Dish

Time 50m

Yield 8

Number Of Ingredients 7

Ingredients

1 tablespoon bacon drippings
1 cup finely chopped onion
2 (16 ounce) packages sauerkraut, undrained
1 tablespoon packed brown sugar
1 teaspoon caraway seeds
½ cup chicken stock
½ cup cooking sherry

Steps:

Heat bacon drippings in a large skillet over medium heat; cook and stir onion until soft and translucent, about 5 minutes.
Place sauerkraut with juice into a large bowl and cover with water. Stir and use your hands to squeeze out as much of the water and juice as possible. Add squeezed sauerkraut to onion.
Stir brown sugar, caraway seeds, chicken stock, and cooking sherry into the sauerkraut mixture. Reduce heat to low and simmer until almost all the liquid has evaporated, 30 to 40 minutes, stirring occasionally.

Nutrition Facts : Calories 52.3 calories, Carbohydrate 10.9 g, Cholesterol 0.3 mg, Fat 0.2 g, Fiber 3.4 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 848.3 mg, Sugar 4.5 g

SAUERKRAUT WITH APPLES

Sauerkraut with Apples image

Provided by Ian Knauer

Categories Side Christmas Thanksgiving Vegetarian Quick & Easy Dinner Apple White Wine Cabbage Christmas Eve Simmer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

1 large onion, thinly sliced
2 tablespoons unsalted butter
4 pounds sauerkraut, rinsed and drained
2 Gala, Fuji, or Red Delicious apples, thinly sliced
1 cup dry white wine
1 to 2 tablespoons packed dark brown sugar

Steps:

Cook onion in butter in a 4-to 5-quart heavy pot over medium-high heat, stirring occasionally, until golden, about 6 minutes. Stir in sauerkraut, apples, and wine and bring to a simmer.
Cover pot and reduce heat, then simmer, stirring occasionally, until sauerkraut is very tender, about 2 hours.
Stir in 1 tablespoon brown sugar and 1/2 teaspoon each of salt and pepper. Add more brown sugar, salt, and pepper to taste.
What to drink:
Josmeyer Les Folastries Gewürztraminer '05

RED ONION SAUERKRAUT

Red Onion Sauerkraut image

Categories Onion Vegetable Side Valentine's Day Fall Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 11

Ingredients

3 tablespoons vegetable oil
5 1/2 cups thinly sliced red onion (about 1 pound)
3 whole cloves
5 juniper berries*
4 cups thinly sliced red cabbage (about 1/4 medium head)
a 1-pound package sauerkraut, drained
3 tablespoons firmly packed dark brown sugar
1/2 cup dry red wine
1/4 cup red-wine vinegar
1 bay leaf
*available in spice section of supermarkets

Steps:

In a large heavy skillet (measuring about 12 inches across and 2 1/2 inches deep) heat oil over moderately high heat until hot but not smoking and sauté onion with cloves and juniper berries, stirring, until browned, about 10 minutes. Add cabbage, sauerkraut, sugar, wine, vinegar, and bay leaf and simmer stirring occasionally and adding water if mixture becomes dry, until cabbage is tender, about 30 minutes. Sauerkraut may be made 2 days ahead and chilled, covered.
Discard bay leaf and serve sauerkraut at room temperature.

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