Best Quick Sauerkraut Recipes

QUICK SAUERKRAUT

Steps:

• In a medium saucepan, combine cabbage, vinegar, salt, and 1 1/4 cups water. Cover, and cook over medium, stirring occasionally, until cabbage is tender, 30 to 35 minutes (if bottom of pan starts to brown, add 1/4 cup more water). To store, refrigerate up to 2 weeks.

QUICK SAUERKRAUT WITH GRILLED BRATS AND MUSTARD BAR

Steps:

• Preheat a grill for direct and indirect cooking.
• Toss the cabbage with the shallots, vinegar, brown sugar and 1 tablespoon salt in a large microwave-safe bowl. Cover the bowl with plastic wrap and microwave on high for 5 minutes. Stir well and let stand for 15 minutes.
• Meanwhile, place the brats on the indirect heat portion of the grill and grill, turning occasionally, until the internal temperature reaches 160 degrees F, 15 to 18 minutes. Move the brats over to the direct side of the grill and cook, turning occasionally, until lightly browned on all sides, about 5 minutes.
• While the brats finish grilling, melt the butter in a large skillet placed directly on the grill. Add the caraway seeds and cook, stirring, until fragrant, about 1 minute. Add the sauerkraut and stir until well coated. Stir in the dill if using.
• Serve the bratwursts with the sauerkraut and assorted mustards on the side.

QUICK FRESH SAUERKRAUT

Steps:

• Heat oil in pan over medium-high heat and cook onion, stirring constantly, until it begins to soften and turn translucent.
• Add cabbage, cider, vinegar, water, salt and caraway seeds and bring to a boil.
• Cover, reduce heat, and simmer for approximately 30 to 45 minutes, until the cabbage is tender. Add a little water if it gets too dry.
• This can be kept in the fridge for 2 weeks.

SAUERKRAUT BEER BREAD QUICK - NO YEAST

Steps:

• 1. Grease a 9x5x3 loaf pan. Pre-heat oven to 350.
• 2. Rinse sauerkraut under cold water, and squeeze with your hands to remove as much water as possible. Set aside. Combine flour,brown sugar, baking powder,salt,and caraway seeds ina a large mixing bowl. Scoop out a well in the center and pour in the butter and beer.Stir liquids into the dry ones with a wooden spoon, until dissolved. (I just bought a bamboo mixing spoon,and love it) Pour batter into the prepared pan. Bake 1 hour or until a toothpick inserted comes out clean. No toothpick ? use spaghetti. *Now you can drink the other can of beer! tee hee

SAUSAGE SCHNITZEL WITH QUICK SAUERKRAUT

Steps:

• Sauerkraut:
• Add the oil to a large skillet over medium heat. Drop in the cabbage and saute for a few minutes until the greens have slightly wilted. Add the remaining ingredients to the pan and cook until the liquid has reduced by half and cabbage is tender but still has a slight crunch. Set aside.
• Mustard:
• Whisk together all of the ingredients in a small bowl and set the sauce aside.
• Schnitzel:
• Set up a breading station using 3plates or pie dishes. To the first dish, add the flour. In the second dish, combine the eggs with the water and whisk them together. In the third dish, toss the bread crumbs with the paprika, garlic powder, onion powder and healthy pinches of salt and pepper, to taste.
• Lightly dredged the sausages in the flour, then in the egg wash, and then coat them thoroughly in the bread crumb mixture. Set them aside on a sheet tray.
• Heat the canola oil in a large skillet over medium-high heat. Fry the sausages until brown and crispy, about 3 to 4 minutes per side. Transfer them to a paper towel-lined plate to drain.
• Slice open each roll lengthwise and stuff them with the fried sausages. Top the portions with some sauerkraut, drizzle with the mustard and serve.

SAUSAGE SCHNITZEL WITH QUICK SAUERKRAUT

Steps:

• Sauerkraut: Add the oil to a large skillet over medium heat. Drop in the cabbage and saute for a few minutes until the greens have slightly wilted. Add the remaining ingredients to the pan and cook until the liquid has reduced by half and cabbage is tender but still has a slight crunch. Set aside.
• Mustard: Whisk together all of the ingredients in a small bowl and set the sauce aside.
• Schnitzel: Set up a breading station using 3plates or pie dishes. To the first dish, add the flour. In the second dish, combine the eggs with the water and whisk them together. In the third dish, toss the bread crumbs with the paprika, garlic powder, onion powder and healthy pinches of salt and pepper, to taste.
• Lightly dredged the sausages in the flour, then in the egg wash, and then coat them thoroughly in the bread crumb mixture. Set them aside on a sheet tray.
• Heat the canola oil in a large skillet over medium-high heat. Fry the sausages until brown and crispy, about 3 to 4 minutes per side. Transfer them to a paper towel-lined plate to drain.
• Slice open each roll lengthwise and stuff them with the fried sausages. Top the portions with some sauerkraut, drizzle with the mustard and serve.