Sauerkraut Apple Salad Recipes

SAUERKRAUT APPLE SALAD

Sauerkraut Apple Salad image

Guests say this salad is crisp, delicious, different and surprising! That's because of the unusual combination of ingredients, including sauerkraut, apple, onion and dill pickles. See if you agree. -Debbie Terenzini, Lusby, Maryland

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 can (27 ounces) sauerkraut, rinsed and drained
1 medium tart apple, peeled and chopped
1 small onion, chopped
3/4 cup chopped dill pickle
3 tablespoons lemon juice
1 tablespoon sugar
1 tablespoon dried basil
1 tablespoon dill weed
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 cup vegetable oil

Steps:

In a bowl, combine the first 10 ingredients. Drizzle with oil; toss to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 102 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1101mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein.

SAUERKRAUT SALAD

Sauerkraut Salad image

Great-Grandma Maida Dixon made this salad for family gatherings. I think of her every time I make. It's sooo good. It needs to be placed in the refrigerator to allow the flavors to meld. It really is worth the wait.

Provided by Joan Long Dixon

Categories Salad Vegetable Salad Recipes

Yield 6

Number Of Ingredients 10

Ingredients

1 quart sauerkraut, drained
1 onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 large carrots, chopped
1 (4 ounce) jar diced pimento peppers, drained
1 teaspoon mustard seed
1 ½ cups white sugar
1 cup vegetable oil
½ cup cider vinegar

Steps:

In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.
In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat.
Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.

Nutrition Facts : Calories 577.1 calories, Carbohydrate 62.2 g, Fat 37.2 g, Fiber 5.8 g, Protein 2.4 g, SaturatedFat 4.8 g, Sodium 1057.3 mg, Sugar 55.2 g

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

RUSSIAN SAUERKRAUT APPLE SALAD

Russian Sauerkraut Apple Salad image

I havent tried this yet, but it looks like a good addition to a salad buffet or any meat meal. Lemme know what you think. Adapted from www.russianfoods.com

Provided by Sarah Chana

Categories Apple

Time 5m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 lb sauerkraut
2 apples
1 tablespoon sugar
fresh dill, to taste
fresh parsley, to taste

Steps:

Cut apples into cubes and combine with sauerkraut, sugar.
Decorate with chopped herbs.

Nutrition Facts : Calories 34.8, Fat 0.1, Sodium 375.5, Carbohydrate 8.8, Fiber 2.2, Sugar 6.2, Protein 0.6

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