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Old 10-19-2009, 05:01 PM
 
96 posts, read 48,292 times
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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?
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Old 10-19-2009, 05:22 PM
 
Location: NoVa
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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!
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Old 10-19-2009, 06:25 PM
 
Location: Arlington Virginia
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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.
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Old 10-19-2009, 06:55 PM
 
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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!
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Old 10-19-2009, 07:09 PM
 
Location: Silver Springs, FL
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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.
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Old 10-19-2009, 08:37 PM
 
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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.
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Old 10-19-2009, 08:51 PM
 
Location: Silver Springs, FL
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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!
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Old 10-19-2009, 08:52 PM
 
6,040 posts, read 5,836,833 times
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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.
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Old 10-22-2009, 12:35 AM
 
Location: Independence, MO
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Grated granny smith apple, brown sugar and caraway seed.
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Old 10-22-2009, 03:36 AM
 
Location: Bradenton, Florida
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Is sauerkraut ever made with brown mustard? Or am I thinking German potato salad?
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