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Sauerkraut - How do you prepare yours?

Started 1325165993.14 in Recipe Swap | Last reply 1325319306.453 by Mimi 2 Five

We're having my parents over for dinner on New Yrs Day, and I rarely cook pork and sauerkraut. I'd love to know how everyone prepares theirs - and I'm not talking about making it from scratch (yikes). I was planning on buying either a bag or jar and doing something with it. Thanks Smile

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Gabby11325166042.453228 PostsRegistered 10/6/2004Sun City, AZ

I buy the Claussen sauerkraut. I just put it in a pan and warm it up. Any leftovers can be used on hot dogs.

"All we are is dust in the wind".

Islandgirl­70321325166775.18712846 PostsRegistered 6/7/2007Savannah, GA

I know you're planning on having pork & sauerkraut, but my favorite way to have sauerkraut is to saute some kielbasa and add the kraut!




TN halfback1325166944.62691 PostsRegistered 1/20/2008

I rinse mine very well, then saute in a little bacon grease with 1 chopped apple, 1 chopped onion & a little brown sugar. Then I turn up the heat & let it brown a little. It's very yummy with pork.

Happy New Year! TN

msmeerkat1325167035.9871 PostsRegistered 11/16/2010

My mother was Czech and sauerkraut/roast pork was a traditional FAVE!

The amount depend on how many you are serving.

1 large can sauerkraut (jar, bag.. it's all the same).

i large onion ( chopped and saute in butter..don't brown, just translucent)

Caraway seed

1 stick butter

Flour

NO SALT Or PEPPER.. don't need it.

After onions are translucent, slightly drain the sauerkraut (save the remaining liquid. Dump into onions, add about a tbs. of caraway seed and keep on simmer til hot. Make a light roux (1/2 stick of butter and 4-5 tbs of flour. Cook gently, constantly stirring till it is a light caramel color. Dump into sauerkraut a mix all the way through. This will thicken it and give it a wonderful flavor. If it's too thick, add the remaining sauerkraut juice that you saved.

That's it. It's the classic combo with pork and it tastes like 'sunshine'.... creamy, vinegary. Yum!

Last edited on 12/29/2011

Last edited on 12/29/2011

Knit-Chick1325167196.877830 PostsRegistered 12/29/2007Northeast Ohio
On 12/29/2011 Islandgirl7032 said:

I know you're planning on having pork & sauerkraut, but my favorite way to have sauerkraut is to saute some kielbasa and add the kraut!


I had to laugh at this Islandgirl - I hated kielbasa growing up and my mom made it often. I would just sit there and everyone else would finish eating and leave the table. I like it now... not sure what my problem was back then! Maybe I'll get some of that too for dinner - my mom will be happy!

tesspoodle1325171891.917403 PostsRegistered 2/23/2007

First I boil my kilbasa for about 5 minutes...this is to remove a lot of the grease....then when cooled a little I slice into bit size pieces....then in a little evoo and butter I fry the kilbasa until browned well...remove from pan...set aside...to the pan drippings I add a large chopped sweet onion...saute for a few minutes....add a bag of kraut that has been rinsed and drained well...from until all is a nice toasty brown...add back the kilbasa....YUMMY!!!!sometimes I will add cut up hot dogs and crispy cooked bacon bits....also YUMMY!!!!Tess

GoodStuff1325172501.29315193 PostsRegistered 11/11/2008

Slow cookers were made for sauerkraut and pork!

Salt and pepper the pork and brown it on all sides in hot oil. Put the pork in the crockpot with a little minced garlic, a medium diced onion, a large apple peeled, cored, and chopped, a large can or jar of sauerkraut (first rinsed with cold water in a colander), about 1/2 cup of brown sugar, a generous sprinkle of celery or caraway seeds, and about 1/2 C water. Cover and cook till tender (several hours on low heat or just a couple of hours on high). Serve with crusty brown bread and butter and lots of cold beer in frosty mugs. I like either boiled red potatoes or baked sweet potatoes on the side. Yummmmmmm! So easy and delicious!

Last edited on 12/29/2011

Last edited on 12/29/2011

pink dogwo­od1325173057.1133176 PostsRegistered 7/11/2007

WOW girls, some excellent recipes & ways to cook kraut.

My hubby actually made his own kraut this fall and I'll tell you, we are certainly enjoying it with dogs, kielbasa, other types of sausages, pork in the crockpot.

So we'll have our's in the crockpot again with a nice pork roast. We'll enjoy with over mixture of both some noodles and mashed potatoes. YUM YUM YUM!

Happy 2021 everyone!

mamacarol1325173742.7471366 PostsRegistered 1/30/2007

Being that sauerkraut is German I learned from my German grandmother when cooking sauerkraut you do not rinse but put the kraut in with a pork roast about half way thru cooking so the kraut gets the flavor from the fat of the pork. About 1/2 hour before serving remove the roast and add grated raw potato to the kraut and stir. Put the roast back in return to oven. The potato thickens the kraut and removes much of the sourness. I love pork roast and sauerkraut. Enjoy

GoodStuff1325173964.17715193 PostsRegistered 11/11/2008

I've tried it both ways, and I prefer my kraut pre-rinsed, even if I cook my potatoes with the kraut, as I sometimes do. Just keeps it mild and a bit less acidic. I guess everybody has to find their own version of "sauerkraut heaven". It's so interesting how tastes and ingredients vary from one cook and tradition to another!

Of course, sometimes I cook mine with kielbasa or other smoked sausage rather than pork.

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Last edited on 12/29/2011

magicmoodz1325174036.7235205 PostsRegistered 6/23/2008

Oh, can't wait to share some of your ideas with hubby. He usually cooks sauerkraut in a slow cooker, unless one of us is home to bake in the oven slow and low (all day). The longer kraut cooks, the sweeter it becomes (and not so difficult on the tummy!). Our additions are lots of: onion, caraway seeds and yellow mustard.

Hmmm, now I would like some for dinner tonight!


I buy expensive suits. They just look cheap on me.
~ Warren Buffett ~

Knit-Chick1325174755.53830 PostsRegistered 12/29/2007Northeast Ohio

Thank you all, for sharing your recipes and advice! I appreciate it!

IamMrsG1325175674.481814 PostsRegistered 8/19/2008

Sauerkraut is one of my favorite meals. Here is how I prepare mine:

1 large jar sauerkraut

1-2 lbs. kielbasa

2 large apples, cored and diced

a palmful of Caraway seed

Put everything in a Dutch oven and give a good stir. Simmer for about 2 hours.

I serve this with mashed potatoes, a tomato/onion salad, onion rye bread and a bottle of Riesling.

Happy New Year!

forrestwolf1325195323.946035 PostsRegistered 6/20/2010Deep in South Georgia

I will buy only Claussen in the jar, drain....BUT NOT RINSE....put in a covered dish, cut up an apple on top (sometimes) and add Caraway seeds (sometimes), and add kielbasa, or country rib fingerlings, cover, and bake at 350 degrees for about 45 minutes........then......YUM{#emotions_dlg.w00t}

"For the strength of the pack is the wolf, and the strength of the wolf is the pack"
1895 Rudyard Kipling
EDUCATE........NOT ERADICATE

CAT FAN1325195700.57685 PostsRegistered 7/19/2010Home of the Kentucky Wildcats

My grandmother used to put in a little oil or butter and add banana peppers and a few jalapeno peppers and let it simmer until tender. This is great to serve with beans.

msmeerkat1325196587.077871 PostsRegistered 11/16/2010
On 12/29/2011 mamacarol said:

Being that sauerkraut is German I learned from my German grandmother when cooking sauerkraut you do not rinse but put the kraut in with a pork roast about half way thru cooking so the kraut gets the flavor from the fat of the pork. About 1/2 hour before serving remove the roast and add grated raw potato to the kraut and stir. Put the roast back in return to oven. The potato thickens the kraut and removes much of the sourness. I love pork roast and sauerkraut. Enjoy

"Sauerkraut' (fermented cabbage) is not of German origin but what Germans call it. It originated in China over 2000 years ago and brought to Europe by Gengis Khan. Many countries have it in their cuisine. It was used on sailing ships by Capt. Cook because it prevented scurvy.

Very interesting history.

StylishLady1325198753.324037 PostsRegistered 11/25/2009Florida

We love sauerkraut and pork. It's usually Silver Floss kraut and I brown some boneless pork then put in the kraut and let it cook for a long time. The pork should be fork tender. The family tradition comes from DH who's Grandmother made what they called kenefles to go with it. They are an egg and flour dumpling cooked in boiling water. I usually put the kenefles into the pan with the kraut and pork to let them soak up the flavors.

gojo1325199374.6773309 PostsRegistered 4/25/2006

I buy Boars Head sauerkraut - if I have a pork roast I will cook them together in a crock pot for about 5 hours. Sometimes with pork chops or ribs I will still cook them together in a crock pot but add some diced tomatoes.

When my grandmother used to make stuffed cabbage she'd thicken the sauerkraut - I remember it being reddish so there would be the diced tomatoes in it. I've got to ask my mother how it's made.

Malihini1325200447.72772 PostsRegistered 8/25/2007Honolulu Hawaii

I usually buy Claussen, but whatever you do it needs to be "mild" Sauerkrat. No rinsing, just draining. I prefer caraway powder and crushed juniper berries.

The longer it cooks, the better it tastes.

olewoman1325204890.1172111 PostsRegistered 10/19/2008only my friends

Yummy

Last edited on 12/30/2011

Last edited on 12/30/2011

Last edited on 12/30/2011

nanny241325206728.773370 PostsRegistered 2/18/2010

I make mine like Islandgirl, BUT you MUST make mashed potatoes to go with it. And if you like...a cold beer!!

Pa2Fl1325209190.907209 PostsRegistered 9/28/2011

Nanny24 Don't forget the applesauce....

golden mar­iposa1325209683.2731413 PostsRegistered 11/10/2007
On 12/29/2011 gojo said:

I buy Boars Head sauerkraut - if I have a pork roast I will cook them together in a crock pot for about 5 hours. Sometimes with pork chops or ribs I will still cook them together in a crock pot but add some diced tomatoes.

When my grandmother used to make stuffed cabbage she'd thicken the sauerkraut - I remember it being reddish so there would be the diced tomatoes in it. I've got to ask my mother how it's made.

I'm with you on the Boars Head. Only one I will use. My grandmother's stuffed cabbage had a red sauce too. She added a can of tomato soup to the sauerkraut. Maybe that's what yours used too.

"In order to be irreplaceable; one must always be different. " Coco Chanel

RASHIKE1325219724.703371 PostsRegistered 10/13/2006N. Illinois
Don't forget Franks Barvarian style kraut. A little sweeter and has the caraway seeds in it. Also, I think Del Monte makes this style also.

sunshine451325220094.6842053 PostsRegistered 1/13/2007east coast and west coast

my favorite sauerkraut comes in a bag and i dont rinse it. i put it into a slow cooker on low. i sear some pork country spare ribs on the stove and add them to the slow cooker. it is best to use a cut that has a little bit of fat on it. i then add lots of freshly ground coarse pepper and some celery seed..... thats it! out comes the most delicious pork and sauerkraut. we always have this on thanksgiving along with our turkey. the key is to leave it in for at least 6-8 hours. it is a german tradition for us in this area. it is great served with lots of buttery mashed potatoes.

my grandfather used to pile on the sauerkraut and pork right on top of the mashed potatoes.

Last edited on 12/29/2011

Last edited on 12/29/2011

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