How do you cook plain sauerkraut so it tastes like *German* sauerkraut? (brown sugar, mustard)

[Bestemor]

Any German cooks out there? What does one do with a can/jar of plain sauerkraut to make it into a tasty, hot, side dish like they serve in Germany?

[Pikantari]

I have no idea, but when I make stuffed cabbage I use sauerkraut. I top the cabbage rolls with it and tomato juice and pop it in the oven and make a side of home made mac and cheese with stewed tomatoes... extra extra cheese!

[quiet walker]

Not a German here either. However, I enjoy sauerkraut and make it the way it was done when I grew up. If canned, it has to be Libby's Sauerkraut (http://www.senecafoods.com/ourbrands/libby_kraut.shtml - broken link) because it is so much better than any others. To a 14.5 oz can of Crispy style I add 2(+/-) tbsp dark brown sugar when heating. I note from the Libby's web site that they have a Bavarian Style which has caraway seeds and is milder than the Crispy version I am used to. I've never had this one and will be looking for it.

[Tnhoneypot]

We like kraut-n-weiners. I just drain the cans, place in a pan with a little oil and margarine, lots of black pepper and slice up alot of good weiners like Hebrew Nationals. Put a lid on the pan and stir occasionally. We like a big plate of it with real mashed potatoes, cornbread and sliced onions. Great on a cold -winter day!
oh, and we don't want our sauerkraut sweet, the more sour...the better!

[kshe95girl]

Here is how my german grandma made it. Use kraut in the bag or glass jar, canned tastes like metal.
Rinse kraut very well in a colander, drain.
Put kraut in heavy, non-reactive saucepan. Cover with dry white wine, a tsp of minced garlic, 1 med onion, finely chopped, 1 med apple, finely chopped. 1 tablespoon sugar, 1 tablespoon caraway seed, 1 tsp white pepper.
Simmer for an hour, uncovered, stirring occasionally.

[Bestemor]

Ah, this is what I was looking for. And can fry gently chopped bacon with the onion. Just watched a video on the Internet on how to make a "sauerkraut casserole". Basically same recipe as below but then it was baked. The idea is to *soften* the kraut. Jawohl! Danke scho:n!

Originally Posted by kshe95girl

Here is how my german grandma made it. Use kraut in the bag or glass jar, canned tastes like metal.
Rinse kraut very well in a colander, drain.
Put kraut in heavy, non-reactive saucepan. Cover with dry white wine, a tsp of minced garlic, 1 med onion, finely chopped, 1 med apple, finely chopped. 1 tablespoon sugar, 1 tablespoon caraway seed, 1 tsp white pepper.
Simmer for an hour, uncovered, stirring occasionally.

[kshe95girl]

Originally Posted by Bestemor

Ah, this is what I was looking for. And can fry gently chopped bacon with the onion. Just watched a video on the Internet on how to make a "sauerkraut casserole". Basically same recipe as below but then it was baked. The idea is to *soften* the kraut. Jawohl! Danke scho:n!

You are sooooooo welcome! Yes, the idea is to soften the kraut.
My grandmother would make kraut totally from scratch, it was wonderful! I wish I had the stoneware crocks she used.
She would make this dish on Sundays; brown pork ribs and sausage, place in casserole with diced potatoes, then cover with the kraut. put lid on casserole, then into the oven @ 350 for at least an hour. The wine tenderizes the ribs, yummy, yummy dish!

[Mercury Cougar]

Originally Posted by Bestemor

Any German cooks out there? What does one do with a can/jar of plain sauerkraut to make it into a tasty, hot, side dish like they serve in Germany?

As previously mentioned, German sauerkraut has caraway in it.

[MrsMo]

Grated granny smith apple, brown sugar and caraway seed.

[TKramar]

Is sauerkraut ever made with brown mustard? Or am I thinking German potato salad?