Wine Sauerkraut Recipes

HOMEMADE SAUERKRAUT

Steps:

• Combine water, 1/2 of the vinegar, and onion in a pot over high heat; add cabbage, sea salt, celery seed, onion powder, garlic powder, and black pepper. Pour the remaining vinegar over cabbage mixture. Cover pot and bring water to a boil; cook mixture for about 3 minutes.
• Stir cabbage mixture and return lid to pot; cook, stirring occasionally, until cabbage is tender and wilted, 10 to 15 minutes more.

UNCLE BILL'S SAUERKRAUT WITH WINE

Steps:

• Break away any bad outside leaves and discard.
• Rinse cabbage under cold running water.
• Cut cabbage heads into quarters.
• Do not use cores, discard them after shredding.
• Finely shred cabbage or slice with a good sharp knife.
• In a large crock, layer with 2 inches of shredded cabbage.
• Sprinkle with 2 tablespoons of pickling salt.
• Place sliced pieces of one red pepper over.
• Repeat layering until all cabbage, salt and red pepper are used up.
• There should be about 4 layers.
• Pour water over cabbage.
• Now pour the wine over cabbage.
• Place a large plate to cover most of the top surface of the cabbage.
• Place a 4 to 5 pound clean rock (cleaned and washed and soaked in white vinegar) on top of the plate as a weight.
• If liquid does not come to the surface, just add a bit more cold water (or wine if you prefer.) Cover top with several layers of cheesecloth and tie with a good string so the cloth does not fall off.
• Leave cabbage to ferment for 2 to 3 weeks in a warm area (70 F to 75 F) or until it starts to foam around the edges of the plate.
• Move the crock to a cooler area (about 60 F to 65 F) and continue to ferment for another 2 weeks.
• At this time, taste to see if the sauerkraut is curing.
• When it suits your taste, pack the sauerkraut and some liquid into 12 sterilized quart size jars leaving a 1/2" head space.
• Wipe jar rims clean.
• Prepare and place lids according to manufacturers instructions.
• Place screw lids on just finger tight.
• Process in boiling water in a canner for 25 minutes.
• Remove jars and allow to cool for 12 hours.
• Check to see if all jars are sealed.
• Lids should be concave (curved down).
• Re-process jars that are not sealed, but remember to change with new lids.
• Store in a cool, dark place.

MOTHER'S AUSTRIAN-STYLE WINE SAUERKRAUT

Steps:

• Chop peeled apple into roughly bite sized cubes; set aside.
• Chop onion; set aside.
• Measure out butter or margarine, sugar, caraway seed and wine and have ready in separate containers to add at appropriate time.
• In large, deep skillet, melt butter over medium heat. When heated add caraway seed and onion. Sauté three to four minutes until onion starts to get translucent.
• Add apple cubes in with onion and butter and caraway. Cover frying pan and with heat between medium and high, let the apple and onion caramelize for about five minutes or however long it takes to see the onion and apple start to brown. The heat will also bring out the flavor of the caraway seed.
• When onion and apple have become soft and starting to brown, add sugar and mix onion and apple and sugar until they are evenly
• mixed. Let sauté another minute to get the sugar into the other ingredients.
• Add the sauerkraut and with cooking tongs and a spoon, gently toss sauerkraut in the butter, fruit and onions and caraway seed mixture until it is evenly distributed and coated.
• Deglaze with white wine and again stir around until it is all mixed.
• Cover the skillet, reduce to simmer and let the sauerkraut steam for another 10-15 minutes on simmer, letting the flavors thoroughly blend.
• Adjust for balance between sweet and sour. If too sweet, add a bit of sauerkraut juice and stir it inches If too sour, add a bit more sugar to a ½ cup of hot water and dissolve, mixing that into kraut.
• Cover and let sauerkraut simmer a few minutes more to let it blend.
• **Note: if you want you can fry bacon in small strips until crisp. Retain 3;8 cup of bacon fat and use instead of margarine (as per recipe above). You can then cook the sauerkraut, onion, apples and caraway seed in bacon fat then follow the other steps of the recipe same as above.
• Crumble the bacon into the sauerkraut at the last minute before serving and toss.

WINE SAUERKRAUT

Steps:

• Melt margarine or butter in a 10-inch skillet over low heat; add sauerkraut.
• Cover and cook, stirring occasionally, 30 minutes; add wine. Heat to boiling; reduce heat.
• Cover and simmer until liquid is absorbed, about 45 minutes.

HOMEMADE SAUERKRAUT

Steps:

• Quarter cabbages and remove cores; slice 1/8 in. thick. In an extra-large bowl, combine salt and cabbage. With clean hands, squeeze cabbage until it wilts and releases liquid, about 10 minutes. If desired, add optional ingredients., Firmly pack cabbage mixture into 4-quart fermenting crock or large glass container, removing as many air bubbles as possible. If cabbage mixture is not covered by 1-2 inches of liquid, make enough brine to cover by 1-2 inches. To make brine, combine 4-1/2 teaspoons canning salt per 1 quart of water in a saucepan; bring to a boil until salt is dissolved. Cool brine before adding to crock., Place crock weight over cabbage; the weight should be submerged in the brine. Or, place an inverted dinner plate or glass pie plate over cabbage. The plate should be slightly smaller than the container opening, but large enough to cover most of the shredded cabbage mixture. Weigh down the plate with 2 or 3 sealed quart jars filled with water. If using a glass container with a lid, cover the opening loosely so any gas produced by the fermenting cabbage can escape. Alternately, you can cover the opening with a clean, heavy towel. If using a crock, seal according to manufacturer's instructions. , Store crock, undisturbed, at 70°-75° for 3-4 weeks (bubbles will form and aroma will change). Cabbage must be kept submerged below surface of the fermenting liquid throughout fermentation. Check crock 2-3 times each week; skim and remove any scum that may form on top of liquid. Fermentation is complete when bubbling stops. Transfer to individual containers. Cover and store in the refrigerator for up to 3 months.

WEINKRAUT (SAUERKRAUT WITH WINE AND APPLES)

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.

BAVARIAN SAUERKRAUT - WINE KRAUT

Steps:

• In a large skillet, heat the bacon drippings and saute the onion until soft (medium heat works well). Place sauerkraut (with juices) in a large bowl. Cover completely with water. Hand stir to mix water throughout the sauerkraut. Collect sauerkraut by handfuls and squeeze out "most" of the liquid and add the sauerkraut (one handful at a time) to the skillet. Then add the caraway seeds, sugar, chicken stock and sherry and combine thoroughly. Heat to a slow boil and then reduce the heat and simmer until just about all the liquid is evaporated. I cooked at very low heat, for about 30-40 minutes. Also make sure you stir occassionally to incorporate all of the ingredients. Serve immediately.
• Fantastic on hot dogs, and perfect used as a side dish with Roast Pork Shoulder and Mashed Potatoes.