U.S. CitiesCity-Data Forum Index
Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
 [Register]
Please register to participate in our discussions with 1.5 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Jump to a detailed profile or search
site with Google Custom Search

Search Forums  (Advanced)
Business Search - 14 Million verified businesses
Search for:  near: 
Reply Start New Thread
 
Old 10-19-2009, 05:01 PM
 
96 posts, read 41,102 times
Reputation: 67
Default How do you cook plain sauerkraut so it tastes like *German* sauerkraut?

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?
Reply With Quote Quick reply to this message

 
Old 10-19-2009, 05:22 PM
 
Location: NoVa
17,452 posts, read 16,560,307 times
Reputation: 17446
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!
Reply With Quote Quick reply to this message
 
Old 10-19-2009, 06:25 PM
 
Location: Arlington Virginia
4,538 posts, read 5,464,159 times
Reputation: 9514
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.
Reply With Quote Quick reply to this message
 
Old 10-19-2009, 06:55 PM
 
506 posts, read 1,259,346 times
Reputation: 858
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!
Reply With Quote Quick reply to this message
 
Old 10-19-2009, 07:09 PM
 
Location: Silver Springs, FL
23,444 posts, read 16,810,116 times
Reputation: 15560
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.
Reply With Quote Quick reply to this message
 
Old 10-19-2009, 08:37 PM
 
96 posts, read 41,102 times
Reputation: 67
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!


Quote:
Originally Posted by kshe95girl View Post
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.
Reply With Quote Quick reply to this message
 
Old 10-19-2009, 08:51 PM
 
Location: Silver Springs, FL
23,444 posts, read 16,810,116 times
Reputation: 15560
Quote:
Originally Posted by Bestemor View Post
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!
Reply With Quote Quick reply to this message
 
Old 10-19-2009, 08:52 PM
 
6,040 posts, read 5,713,828 times
Reputation: 3818
Quote:
Originally Posted by Bestemor View Post
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.
Reply With Quote Quick reply to this message
 
Old 10-22-2009, 12:35 AM
 
Location: Independence, MO
542 posts, read 1,371,988 times
Reputation: 348
Grated granny smith apple, brown sugar and caraway seed.
Reply With Quote Quick reply to this message
 
Old 10-22-2009, 03:36 AM
 
Location: Bradenton, Florida
27,238 posts, read 25,934,942 times
Reputation: 10558
Is sauerkraut ever made with brown mustard? Or am I thinking German potato salad?
Reply With Quote Quick reply to this message
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.

Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.


Reply

Quick Reply
Message:


Over $84,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > General Forums > Food and Drink > Recipes

All times are GMT -6.

2005-2014, Advameg, Inc.

City-Data.com - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25 - Top