Best Saurkraut Recipes

SIMPLE HAMBURGER AND SAURKRAUT

Steps:

• 1. Brown the hamburger in the skillet and add the rest of the ingredients.
• 2. Cover and simmer for 45 minutes.
• 3. Serve.
• 4. Enjoy.

SIMPLE PORK RIBS AND SAURKRAUT

Steps:

• 1. Cut ribs apart, salt and pepper both sides well. Place in baking dish, bake covered in 350 degree oven about 2 hours.
• 2. Remove from oven and cover ribs with sauerkraut, sprinkle with brown sugar cover and return to oven bake another hour.
• 3. I usually serve this with Mashed potatoes and butter but you can use what your family likes.

KEILBASA, SAURKRAUT AND POTATO STEW

Steps:

• 1. Wash potatoes and cube them into good size chunks but be sure they are bite sized. Place them in a large dutch oven pot. Second layer, add chopped onions, bay leaves, salt, paprika and onion powder. Cover with just enough water to barely cover the potatoes. Stir together. Make another layer by adding the meat. DO NOT STIR THIS LAYER IN AT THIS TIME. Last layer, saurkraut. Be sure that you spread it out in an even layer.
• 2. Cook on Medium high heat until a rolling boil, turn down to medium low after this. Stir after 10 mins of cooking, so all of the flavors will blend together. Cook until potatoes are fork tender. Let sit 10 mins.
• 3. ENJOY!!

SAURKRAUT PORK

Steps:

• Dry rub pork with garlic,onion,salt and pepper seasoning.Sprinkle with rosemary (seasoning can be adjusted to taste). Make sure to do both sides.Spray baking dish with no stick spray.Place pork in dish put 1-2 cans of saurkraut over tthe top of chops (amount of kraut depends on amount of pork 2lbs or more 2 cans)(adjust amount of seosoning to portion size too) Cover and Cook at 350 for 45 mins ( add 15 mins for larger portions) Yum! Pork is juicey, tender, and full of flavor. You can eat the kraut or not. I happen to like it. Add " NO" the pork DOES NOT taste like saurkraut. Serve with your favorite sides.Enjoy!

SAURKRAUT

Steps:

• In a large bowl shred cabbage , add sea salt. Let stand 20 minutes .
• Massage cabbage for 5 minutes to release brine. Pack into pint jars, making sure the brine covers the cabbage by 1 inch and there is 1 - 2 inches space above the brine at the top of the jar. Fold and push 1 cabbage leaf into the jar to release the brine.
• Close jars and set into a baking pan or other container to prevent spillage. Let stand in a cool dark place for 5 days. Slowly release the air from the jars making sure liquid does not spill out. Reseal immediately and let stand another 5 days. Repeat this procedure another 2 times. 20 days all together.
• Your saurkraut is now ready.