sauerkraut festivals anyone?

[Jeanne G]

Well, it's that time of year for sauerkraut festivals! (Although I've never been to one, but I do love sauerkraut.)

My question is:

DOES ANYONE HAVE ANY INTERESTING GOOD RECIPES FOR SAUERKRAUT?

That would include anything from making it from scratch (I've never done that before) to Sauerkraut Balls to Sauerkraut Pizza, http://www.cookinglight.com/bbs/eek.gif ETC!! YES! A coworker said they served Sauerkraut Pizza at the Festival and that it is GOOD! Who knows, maybe I would like it! http://www.cookinglight.com/bbs/smile.gif

[Mandy]

Jeanne, I've never been to a sauerkraut festival. Will there be one soon in our area? Hum, that sounds like fun.

[phantomcg]

Jeanne:
I love sauerkraut too - especially fresh from the crock. My dad used to make sauerkraut all the time when I was growing up. I'll look at home and see if I can find the book he used to use. If I can find it, I'll post the recipe later this week.

Cheryl

[Jeanne G]

Cheryl,
COOL! I hope you can find it. And, thanks I look forward to seeing the recipe.?!
And Mandy,
We missed it. It was this past weekend in Waynesville. I opted to go to the Herb Fest in Adams County instead! Won't make that mistake next year! http://www.cookinglight.com/bbs/smile.gif

[karen w]

I love sweet and sour stuffed cabbage and cabbage borscht-both make with sauerkraut. If anyones interested, I can try to post, but I never follow an exact recipe for either of them.

[SandyM]

Karen, I'd love the recipe for the sweet & sour stuffed cabbage! I don't care how "roughly estimated" the instructions are! Thanks!

[Beth]

Has anyone here made sauerkraut? I tried it once years ago and it molded. Just wondered if anyone knew the secret to making it work.

[ElinorC]

I love sauerkraut and am having trouble finding really a good kind. The commercial brands are very bland and practically tasteless and I don't have a good source for the fresh stuff. However, here's a recipe for a sauerkraut salad that we like.


* Exported from MasterCook *

Sauerkraut Salad


1 quart sauerkraut -- drained
1 teaspoon salt
1 cup celery -- finely chopped
1 cup green pepper -- finely chopped
1 cup onion -- finely chopped
1/2 cup pimientos -- drained

DRESSING
1/2 cup canola oil
1/2 cup vinegar
1/3 cup water
1 cup sugar

Drain sauerkraut well. Chop the vegetables and mix with kraut.

Combine dressing ingredients, mix well and pour over kraut mixture. Chill 12 hours. Keeps indefinitely in refrigerator.

Yield: 16 servings.


Per serving: 129 Calories (kcal); 7g Total Fat; (46% calories from fat); 1g Protein; 17g Carbohydrate; 0mg Cholesterol; 531mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates

The recipe makes a lot and you might want to divide it to make a smaller amount.

[CathyS]

Jeanne -

I have a recipie for polish sausage and sauerkraut made in a slow cooker. I can post it for you tonight if you'd like. My family loves it.

CathyS

[lorilei]

I have (on occasion) cooked pork chops in sauerkraut -- just season the chops creatively, place them on a pretty little bed of the sauer stuff, and bake. Easy, easy. And you'll find your pork chops come out tender and lovely every time...

Well, unless you leave the oven on them for an inordinate amount of time. Then they turn black.

[Jeanne G]

Elinor,
Thank you for the recipe. Yummy!
Cathy,
Yes please post! http://www.cookinglight.com/bbs/smile.gif I will cook turkey kilbasa(sp?) w/ sauerkraut in the oven, but I don't add anything. When you say slow cooker I think of crock pot?
Karen,
I also second the motion of posting your recipes! http://www.cookinglight.com/bbs/smile.gif
Loreli,
This probably sounds like a dumb question! But I've never before cooked pork chops. I mainly cook fish, chicken & veggies. How long would you cook them and at what temp? Thanks to everyone. Looks like there are creative ideas out there I wouldn't usually do.

[lorilei]

Jeanne - I generally cook my pork chops at 350 for 30-45 minutes, depending on their thickness. You may have to check them for doneness (visually or with a meat thermometer) before serving.

http://www.cookinglight.com/bbs/smile.gif

[Vanessa]

Hi Beth. I have not made it but enclosed info

"In essence, to make sauerkraut is to let nature take its course. However, since there are several routes to choose from (moldy, rotten, or perfectly fermented), your job is to keep the process moving along.
As for the costly gadgets necessary, there are actually only 3 tools required:
· A shredding instrument to reduce the huge heads of cabbage into dime-thin strips. A very sharp knife and a steady hand work just fine, but if you become a serious sauerkraut maker, you'll eventually want to obtain a 2 or 3-bladed cabbage shredder. This whiz-bang tool is a large-scale grater, designed to accommodate large cabbage.
· A "stomper,"which is used to gently encourage the juice from the shredded cabbatge. You can occasionally unearth antique 3-foot-long oak varieties at garage sales or flea markets --- but a solid 2-by-4 or wooden potto masher will also work.
· A crock for mixing, stomping and storing the shredded cabbage. Old fashioned ceramic crocks are ideal because of their insulating qualities, but large glass jars or food-grade tubs are perfect substitutes.
This is the time of year when fresh cabbage is available for making sauerkraut. My step-by -step instructions below show you how to do it. However, if you want more detailed instructions, contact your local county extension office. There is a well-written publication available titled "Pickling Vegetables," (No. 355), It costs 50 cents.

Here's how to do it:
· Remove the outer leaves from firm, mature heads of cabbage; discard. Wash and drain remaining cabbage. Remove cores.
· Shred cabbage into dime-thin shreds and weigh out 5 pounds. Accuracy in weighing is important to ensure correct proportion of cabbage to salt.
· Measure 3 tablespoons pure granulated salt and sprinkle over the shredded cabbage. Allow the salted cabbage to stand a few minutes to wilt slightly and draw out the juice. Mix well with clean hands or a spoon.
· "Stomp" the cabbage by pounding lightly (but firmly) with an oak stomper or 2-by-4 board. This brings out the juice. An easy approach is to do the "stomping" in a larger container, then transfer the stomped cabbage into the fermenting container.
· Pack the salted cabbage into container. A 1-gallon crock will hold about 5 pounds of shredded cabbage. Press firmly with wooden spoon, tamper or with hands until the juices drawn out just cover the shredded cabbage. A good quality cabbage should release enough juice to form a cove ring brine within 24 hours. If not, make up a weak brine by mixing 1-1/2 teaspoons of salt per cup of cold water. Add just enough to cover the surface.
· After packing the salted cabbage into the container place a water-filled plastic bag on top of the cabbage. Select a bag that's large enough to fit snugley against the cabbage and sides of the container, preventing exposure to air. Store the container somewhere where the temperature will remain between 68 to 72 degrees during the fermenting period. A garage will do (if the temperature drops overnight, it won't harm the cabbage, but it will slow down the fermentation). By the second day, a scum may have formed on the top of the brine. Skim carefully, then replace the water-filled bag.
· It's a good idea to monitor the temperature throughout the fermenting process When the cabbage has stopped fermenting (when no more bubbles are rising to the surface), you have sauerkraut. The process can take from 10 days to three weeks, depending on the temperature.
· Store in your refrigerator for several weeks or pack into zip-type freezer pouches and freeze."
NOTE I looked @ for several recipes and this one seemed the one easiest and clearer to understand...hope it helps http://www.cookinglight.com/bbs/smile.gif

[phantomcg]

Well, I haven't yet found my Dad's recipe, but I did come across this recipe for German Lasagna in one of my new books. It sounds pretty interesting, so I thought I would pass it along.

* Exported from MasterCook II *

German Lasagna

Recipe By : Taste of Home 2001 Annual Recipes
Serving Size : 12 Preparation Time :0:00
Categories : Entrees Miscellaneous
Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter or margarine
3/4 cup all-purpose flour
1 tablespoon beef bouillon granules
2 teaspoons onion salt
2 teaspoons pepper -- divided
1/2 teaspoon white pepper -- optional
2 1/4 cups milk
1 can chicken broth -- 14-1/2 ounces
1 pound smoked kielbasa or Polish sausage -- chopped
2 eggs
1 carton small-curd cottage cheese -- 12 ounces
9 lasagna noodles -- cooked and drained
1 jar sauerkraut -- rinsed/squeezed dry
2 cups Monterey Jack Cheese -- shredded & divided

In a saucepan, melt butter. Stir in the flour, bouillon, onion salt, 1
teaspoon pepper and white pepper (if desired) until smooth. Gradually
stir in milk and broth. Bring to a boil; cook and stir for 2 minutes or
until thickened. Add sausage; heat through. Combine the eggs, cottage
cheese and remaining pepper. Spread 1 cup sausage mixture in a greased
13-inch x 9-inch baking dish. Layer with three noodles, a third of the
sausage mixture, half of the cottage cheese mixture and sauerkraut and 3/4
cup Monterey Jack. Repeat layers. Top with the remaining noodles and
sausage mixture (dish will be full). Cover and bake at 350 degrees for 50 - 60 minutes or until bubbly. Sprinke with the remaining Monterey Jack.
Bake 5 minutes longer or until cheese is melted. Let stand for 15 minutes
before cutting.

If anyone decides to try this, you'll have to let the rest of us know what you think.

Cheryl

[karen w]

OK, here goes. Please bear with me as these are not exact recipes:

Stuffed cabbage rolls(Prakas)

1 head savoy cabbage(can use regular, but savoy works much better
1 # ground beef(I use ground round, but you can use whatever you want)
4T. rice(uncooked-I use instant here)
4T(or more)onion, grated
2T.catsup(I use a little more)
1 egg
1 (10oz.)can tomato soup, undiluted
1 (28 oz.)can whole tomatoes, undrained
1 can sauerkraut(you may use small or large size depending on how sweet or sour you want it-I use smaller size)
1 onion, sliced
sour salt(citric acid) or lemon
1/4c. raisins
1/2 c. brown sugar
4-5 gingersnaps(opt.)
Notes: the gingersnaps give it a nice rich flavor and thicken it slightly. Citric acid is available in spice section of supermarket. I like it better than lemon juice here, but you can use lemon if that is what's available. The amounts of the sugar and lemon or citric acid you have to play with to your own taste. I usually add perhaps about 1t. citric acid to the amt. of sugar. This also tastes much better if made a day or more ahead.
Directions: Simmer cabbage in boiling water to cover until pliable(judge by a fork-you don't want it real mushy, just flexible for rolling) Core cabbage and trim larger veins from leaves. Mix together meat, rice, onion, egg, catsup, and season with salt, pepper, garlic etc...Fill individual leaves and roll, tucking in sides. In a large oven proof casserole/dutch oven lay any leftover cabbage and sliced onions. Place cabbage rolls in pot. Cover with soup, tomatoes, kraut, and 1 soup can water. Bake 1 hour, covered, at 350. Add raisins, sugar, lemon or citric acid to taste, and crushed gingersnaps, if desired. Bake another 1-2 hours.(I know that that is quite a range of time, but I tend to make a large pot and use the longer cooking time so I have extra to freeze.)

Cabbage Borscht

1 head cabbage, chopped
1 onion, chopped
1 # meat(any soup beef you like)
1 (28 oz.) can tomatoes
1 (6 oz.) can tomato paste
1/4c. catsup
1 (8 oz.) can/bag sauerkraut(can use more)
1/2t. ssour salt(citric acid)
1/4c. granulated sugar
salt and pepper
Cover cabbage with water(6-8c.). simmer all ingredients except sugar and sour salt for several hours (about 2-3). Add the sugar and citric acid in last hour. Adjust seasonings and sugar/sour salt to taste. This is also best if made a day or two in advance, especially if you have used a fatty piece of meat. Then chill and skim solidified fat from top. Freezes well too.

I hope these were not too confusing. If so, I'll try to clear up things if you have any questions.

Karen

[Beth]

Thanks Vanessa. I have a couple of pickling and preserving books that include sauerkraut, which my husband likes and I'm learning to tolerate, at least with Polish sausage or ballpark dogs. We tried it, and I guess it's one of those things that sometimes just flops. My first sourdough starter did the same thing, but my "new" one is now 9 yrs old. Guess we should try sauerkraut again sometime, but I'm buying stuff in a jar now. Seems better than the canned.

[Susan]

Originally posted by CathyS:
Jeanne -

I have a recipie for polish sausage and sauerkraut made in a slow cooker. I can post it for you tonight if you'd like. My family loves it.

CathyS

Please post your recipe, Cathy! I love crockpot recipes. Thx!

~~Susan~~

[CathyS]

Here is the crockpot recipie

Old World Sauerkraut
3 strips bacon, cut in small pieces
1 1/2 Tablespoons flour
2 large cans sauerkraut
2 small potatoes, cubed
2 small apples, cubed
2 Tablespoons brown sugar
1 1/2 pounds polish sausage, cut in pieces
1/2 cup water

fry bacon until crisp, drain. Add flour to bacon drippings and blend well.
Combine bacon, flour mixture, and sauerkraut, mix well, and add to crockpot along with remaining ingredients. Mix well.
Cover and cook on low for 7 to 9 hours or on high for 3 to 4 hours.

(A tip - since sauerkraut is smelly, we sometimes plug in the crock pot in the garage!)

Some one said they wanted good crockpot recipies - I made one this weekend that was pretty good - and (probably)lowfat as well. It chicken, vegetables with cornmeal dumplings on top. I will post it tonight when I get home from work (late)

CathyS

[Jeanne G]

THANK YOU EVERYONE! I know what I'm doing at lunch today!! http://www.cookinglight.com/bbs/smile.gif Printing & more printing of recipes!!!! And guess what's for dinner this weekend!?!

[JeanneW]

I have an old Amish recipe for Sauerkraut Soup. I'll post it tonight when I get home from work.

[phantomcg]

I haven't had much luck finding a recipe that my father used for making sauerkraut. I called my Mom and she doesn't remember if he even used a recipe (Dad was a wonderful cook, but rarely used recipes, he just "had a knack"). I did find these in one of his old pickling books (copyright 1965). The second one reminds me of the way Dad always did his sauerkraut -- who could forget that crock sitting in the basement? http://www.cookinglight.com/bbs/biggrin.gif Anyways, hope this helps.

Sauerkraut, Florida Quick Method (small amount)

Select firm, crisp cabbage. Wash and shred finely. 1 pound of cabbage after shredding will pack into a pint jar. To 1 pound of cabbage add 2 teaspoons of salt and mix thoroughly. Mix cabbage and salt in small amount of 4 to 5 pounds at a time. Pack into pint jars. Place lid on, but do not seal tightly, as air must escape. Place jars in an enamel pan and store in a cool place. Fermentation will be complete in 8 to 10 days. When completed add enough brine (2 tablespoons salt to 1 quart of water) to cover kraut, wipe mouth of jar and seal. Process in boiling water bath.


Sauerkraut (medium amount)
Wash, quarter, core and shred sound, hard cabbage. Weigh. Thoroughly mix 1/2 pound dairy or pickling salt with 20 pounds of cabbage. Firmly pack into stone jar or tight keg. Cover with white cloth and dinner plate, or glass pie plate. Fill jar with water and use to hold plate under the brine, which forms as salt draws juice from cabbage. Remove scum each day. Sauerkraut is cured and ready to can in 2 to 4 weeks, depending upon the temperature at which it is kept. When properly cured, sauerkraut is yellow-white and free of white spots. Pack into hot, sterilized jars. If there is not enough juice to cover, add brine made by dissolving 2 tablespoons of salt in 1 quart of water. Process 30 minutes in boiling water bath.

Cheryl



[This message has been edited by phantomcg (edited 10-19-2000).]

[Lauren]

Karen W,

Thank you for posting the cabbage borscht. I am sure that is the soup my grandmother used to make. I remember it required sour salt. I have been thinking fondly of that soup!

Thanks!
Lauren