WEINKRAUT
Make and share this Weinkraut recipe from Food.com.
Provided by Cynna
Categories German
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Drain kraut slightly.
- Cook onion in butter or drippings until transparent.
- Add sauerkraut and stir; cook slowly.
- Wash, peel, and core apples; dice fruit and add to sauerkraut.
- Add wine and enough stock or bouillon to cover.
- Cook slowly, uncovered, for 30 minutes.
- Add sugar and celery seeds; cover and finish cooking in moderate 325° oven 30 minutes longer.
Nutrition Facts : Calories 133.1, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 722.6, Carbohydrate 13.5, Fiber 3.6, Sugar 8.1, Protein 1.4
SAUERKRAUT WITH APPLES
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
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
WEINKRAUT (SAUERKRAUT WITH WINE AND APPLES)
Posted for World Tour 2006, this is a comforting sort of a side dish; goes great with any pork dish of course. You can use either a sweet or a dry wine in this depending on what sort of flavor you are looking for.
Provided by JanetB-KY
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Drain sauerkraut slightly.
- Cook onion in butter or drippings until transparent and very lightly browned;
- Add sauerkraut and stir; cook slowly.
- Wash, peel, and core apples (I usually leave the peel on one of them for color); dice fruit and add to sauerkraut.
- Add wine and enough stock or bouillon to cover. Cook slowly on the medium heat, uncovered, for 30 minutes.
- Add sugar, caraway if using and celery seeds; cover and finish cooking in moderate 325° oven 30 minutes longer until most of the liquid has cooked off but it is not dried out.
Nutrition Facts : Calories 141.6, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 723.4, Carbohydrate 15.7, Fiber 3.7, Sugar 9.8, Protein 1.5
RIESLING-BRAISED SAUERKRAUT AND APPLES
Provided by Kay Rentschler
Categories Fruit Vegetable Side Braise Apple Bacon White Wine Fall Oktoberfest Cabbage Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 side-dish servings
Number Of Ingredients 16
Steps:
- Cover sauerkraut with cold water by 1 inch in a large bowl and soak 5 minutes, then drain in a colander. Repeat soaking and draining once more, pressing on sauerkraut.
- Preheat oven to 325°F.
- Peel and core apples and cut into 1/4-inch-thick slices.
- Cook shallot and onion in butter in a 4- to 5-quart pot over moderate heat, stirring, until softened, 8 to 10 minutes. Add apples, bacon, wine, broth, thyme, juniper berries, and bay leaf and bring to a simmer, then stir in sauerkraut. Cover pot with foil, then lid, and braise in middle of oven until tender, 1 to 1 1/2 hours. Discard bay leaf.
- Meanwhile, simmer cream and schnapps in a 2-quart saucepan until reduced to about 1 cup, about 40 minutes.
- Add cream mixture, salt, and pepper to sauerkraut and stir well.
- Available at many supermarkets and Penzeys Spices (800-741-7787).
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 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
POLISH KRAUT WITH APPLES
The combination of apples, sauerkraut and smoked sausage gives this hearty dinner an Old World flavor. I enjoy making it because it's so easy to make. —Caren Markee, Cary, Illinois
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place half the sauerkraut in an ungreased 1-1/2-qt. slow cooker. Top with sausage, apples, brown sugar, caraway seeds if desired, and pepper. Top with remaining sauerkraut. Pour apple juice over all., Cover and cook on low until apples are tender, 3-4 hours.
Nutrition Facts : Calories 522 calories, Fat 30g fat (10g saturated fat), Cholesterol 81mg cholesterol, Sodium 1440mg sodium, Carbohydrate 49g carbohydrate (41g sugars, Fiber 3g fiber), Protein 15g protein.
BAKED SAUERKRAUT WITH APPLES
This German recipe is borrowed (with a tweak) from Recipes4us.co.uk. The original recipe calls for 120ml beef stock, but I wanted a vegetarian version. You could revert to the beef stock or replace my suggested vegetable stock with a small amount (say ½ teaspoon) of Marmite or Vegemite dissolved in 120ml of very hot water. Recipe posted for Zaar World Tour 2005.
Provided by Mrs B
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter in a large oven proof lidded casserole dish, add the onions and sauté until soft and transparent.
- Add the sauerkraut, mix well and cook, uncovered, over a low heat for 5 minutes.
- Add the apples to the sauerkraut mixture together with the wine and enough stock to cover; mix well then continue to cook over a low heat for 30 minutes; preheat the oven to 170C, 325F, gas mark 3 during this cooking time.
- Stir in the sugar and celery seeds then cover and transfer to the oven; bake for 30 minutes and serve hot.
Nutrition Facts : Calories 229, Fat 6.3, SaturatedFat 3.8, Cholesterol 15.3, Sodium 1205.1, Carbohydrate 28.2, Fiber 7.3, Sugar 17, Protein 2.3
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.
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