This easy recipe for sauerkraut is a staple in our German menu. It's delicious with almost anything.
Yes, sauerkraut goes with pork, beef, sausage, noodles, potatoes, dumplings, etc., etc.
It goes into casseroles, into soups, on sausages, etc., etc.
If you're vegan, you'll enjoy this as a wunderbar side dish to almost anything. And you know sauerkraut is so healthy!
It's one of my favorites, perhaps, because it's the one I grew up with.
The longer it's browned, the better.
One thing for sure is that the result can't be a soggy soupy mess!
If you wish, you can dice some bacon (unless vegan) and brown it first. Then add the onion and well drained sauerkraut and continue with the recipe. Delicious!!!!
Looking for a raw sauerkraut recipe? Check out my sauerkraut salad.
You'll also find a 2nd recipe ... this one for "Weinkraut" sent in by Ashe Ganse, from Northern Michigan.
Ashe says, "This is basically just sauerkraut that is baked with wine and apples. My oma, Mariane Hoeksema, always used to make it for me and my sisters when we were younger. We were always asking for "weinkraut" because that's what she called it (but I'm not sure if that's what it's really called)."
She'll also explain what a Raw Kickstart. Click on the image below to find out.
It should be cooked to a "dry, but juicy stage” with the kraut itself being moist with no soupy sauce around it.
In order to get it like this, the well-drained sauerkraut is sauteed first in hot fat.
A little water or broth is then added and it is then cooked very slowly, adding extra liquid only if needed.
The difference between Bavarian Sauerkraut and a regular German Sauerkraut is that the Bavarian one is milder and sweeter. As well, it is flavoured with caraway seeds.
Want nutritional information for a recipe? Copy and paste the ingredient list and the number of servings into Calorie Count. It will give you an approximate calculation.
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