SAUERKRAUT WITH APPLE AND CARAWAY
A nice make ahead side dish that goes with any German entree. From Gourmet magazine, November 1991.
Provided by Vicki Butts (lazyme)
Categories Vegetables
Time 1h10m
Number Of Ingredients 6
Steps:
- 1. In a large heavy saucepan combine the sauerkraut, the apples, the wine, the broth, the brown sugar, and the caraway seeds and simmer the mixture, covered, stirring occasionally, for 1 hour.
- 2. The sauerkraut may be made 1 day in advance, kept covered and chilled, and reheated.
SAUERKRAUT AND APPLES
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
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
SAUERKRAUT WITH APPLE AND CARAWAY
Make and share this Sauerkraut With Apple and Caraway recipe from Food.com.
Provided by lazyme
Categories Apple
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large heavy saucepan combine the sauerkraut, the apples, the wine, the broth, the brown sugar, and the caraway seeds and simmer the mixture, covered, stirring occasionally, for 1 hour.
- The sauerkraut may be made 1 day in advance, kept covered and chilled, and reheated.
Nutrition Facts : Calories 82.8, Fat 0.4, SaturatedFat 0.1, Sodium 849.1, Carbohydrate 15.4, Fiber 3.7, Sugar 10.9, Protein 1.8
SAUERKRAUT WITH APPLE AND CARAWAY
Categories Vegetable Side Thanksgiving Apple Oktoberfest Chill Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- In a large heavy saucepan combine the sauerkraut, the apples, peeled and chopped, the wine, the broth, the brown sugar, and the caraway seeds and simmer the mixture, covered, stirring occasionally, for 1 hour. The sauerkraut may be made 1 day in advance, kept covered and chilled, and reheated.
KIELBASA WITH APPLE CARAWAY SAUERKRAUT
Steps:
- Preheat oven to 425 degrees. In a large oven-proof skillet over medium heat, saute kielbasa until browned, about 4 minutes on each side. Remove kielbasa to a plate and keep warm. In the same pan, saute the onion and the apple for 1 minute. Drain and rinse the sauerkraut and add it to the apples and onion in the skillet. Add the chicken stock and caraway seeds to the pan and stir. Return the kielbasa to the skillet and cover. Put covered skillet in hot oven and cook for 15 to 20 minutes.
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HOMEMADE SAUERKRAUT WITH CARAWAY AND APPLES RECIPE
From foodandwine.com
3/5 (1)Total Time 5 hrs
- Combine all of the ingredients in a very large bowl. Squeeze the cabbage to release some liquid. Press a heavy plate on the cabbage to weigh it down and let stand at room temperature, tossing and squeezing the cabbage 4 or 5 more times, until it has released enough liquid to cover, about 4 hours.
- Pour the cabbage and its liquid into a clean ceramic crock or tall glass container. Top the cabbage with a clean plate that just fits inside the crock. Place a glass or ceramic bowl on the plate and put a heavy can in the bowl; the cabbage should be completely submerged in its brine by at least a 1/2 inch. Cover the crock with a clean kitchen towel and set it in a cool, dark place to ferment for about 6 weeks.
- Every 3 days, clean and replace the plate that sits on the cabbage, carefully skimming any foam or mold that forms on the surface of the liquid. Discard the cabbage and its liquid if it's foul-smelling, or if anything brown, moldy or slimy has penetrated below what can easily be scraped off the surface. If too much liquid evaporates before the sauerkraut is sufficiently fermented, dissolve 1/2 teaspoon of sea salt in 1 cup of spring water and add it to the crock. When the sauerkraut is ready, it should have a light crunch and a bright, pleasantly tangy taste, with an acidity similar to that of a lemon.
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