Sauerkraut As A Side Dish Cabbage Food

SAUERKRAUT SIDE DISH

Steps:

• In a large saucepan, saute onion in butter until tender. Add the sauerkraut, apples, potato, broth, sugar, caraway and salt; mix well. Cover and simmer for 20 minutes or until the apples are tender. Sprinkle with additional brown sugar if desired.

CABBAGE AND SAUERKRAUT FOR THE CROCK POT

Steps:

• Place chopped cabbage into crock pot. Place sauerkraut and onions over top.
• In a mixing bowl, combine all remaining ingredients and mix well. Pour into crock pot.
• Cover and cook on low for 4-6 hours, or until cabbage is as tender as you want.
• Stir well before serving.

SAUERKRAUT

Steps:

• In large mixing bowl, mix cabbage thoroughly with salt, juniper berries, and caraway seeds, using hands or tongs. If using your hands, make sure that they are very clean prior to mixing. Let stand for 10 minutes.
• Pack cabbage mixture down into a large plastic food container. Top with a lid smaller than the opening of the container and place a glass jar filled with the quart of water on top of the lid. Place in cool area overnight (65 to 70 degrees F). In a day, the cabbage should have given up enough liquid to be completely submerged. The jar serves as a weight to keep the cabbage submerged and away from air.
• Check cabbage every other day for approximately 2 weeks and skim the surface of scum, if necessary. Let stand for 4 weeks. Transfer to an airtight container and store in the refrigerator for up to 6 months.

BRAISED SAUERKRAUT - CZECH DUšENé KYSANé ZELí

Steps:

• Do before you start cooking: Peel onion and chop it finely. Drain sauerkraut; reserve the brine for later. If the sauerkraut contains big pieces, cut it up into smaller ones. Dice bacon into 1/3 inch cubes.
• In a pot, melt pork lard over medium heat. Add chopped onion and fry until the onion is translucent. Stir occasionally to prevent the onion from burning. It takes about 5-8 minutes. Add crushed caraway seeds and stir.
• Throw in cubed bacon, fry for 5 minutes while stirring. Add sauerkraut and mix. If the reserved brine is not too sour, you can add about ½ cup. If the brine is too acidic, add ½ cup water to it. Or make a compromise and add ¼ of the brine plus ¼ of water to the sauerkraut.
• Low the temperature, cover the pot with a lid and let the sauerkraut braise for 15 minutes.
• After 15 minutes, stir in sugar. Add flour and mix. Cook on low heat for a further 15 minutes. Braised sauerkraut will thicken and get a nice glossy look.
• Season the finished sauerkraut with salt and sugar to your liking.
• Serve warm as a side dish.

WHAT TO SERVE WITH SAUERKRAUT? 8 BEST SIDE DISHES

Steps:

• Choose your favorite recipe from the list of options.
• Organize all required ingredients and prepare a delicious meal in 30 minutes or less!

SWEET AND SAUERKRAUT

Steps:

• Heat the olive oil and bacon in a large skillet over medium heat. Sauté, stirring frequently, until crispy, 8-12 minutes. Remove the lardons to a bowl and set aside.
• Keep 1 tablespoon of the bacon fat/olive oil mixture in the skillet and add the onions. Sauté over medium heat until soft and translucent, 3-5 minutes.
• Add the cabbage; sprinkle 2 tablespoon of water over the top. Lid the skillet and turn heat to low. Sauté until soft, stirring occasionally and checking the softness of the cabbage, until it's done to your liking, about 10-12 minutes.
• Remove the lid from the skillet and allow any remaining water to evaporate. Sprinkle the rice vinegar over the top and add in the mustard, sugar, and bacon lardons. Mix well and serve.

BAVARIAN SAUERKRAUT

Steps:

• Heat bacon drippings in a large skillet over medium heat; cook and stir onion until soft and translucent, about 5 minutes.
• Place sauerkraut with juice into a large bowl and cover with water. Stir and use your hands to squeeze out as much of the water and juice as possible. Add squeezed sauerkraut to onion.
• Stir brown sugar, caraway seeds, chicken stock, and cooking sherry into the sauerkraut mixture. Reduce heat to low and simmer until almost all the liquid has evaporated, 30 to 40 minutes, stirring occasionally.

WHAT TO SERVE WITH PEROGIES? 8 BEST SIDE DISHES

Steps:

• Choose your favorite recipe from the list of options.
• Organize all required ingredients and prepare a delicious meal in 30 minutes or less!

WHAT TO SERVE WITH CABBAGE ROLLS (14 TASTY SIDES)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a tasty side for cabbage rolls in 30 minutes or less!

KAPUSTA (POLISH BRAISED CABBAGE)

Steps:

• Sauté the diced bacon in a medium sauté pan with a lid, over medium high heat, 2-3 min.
• Add the diced onions. Sauté for 3-5 minutes, until the bacon is crispy and the onions are golden. (At this point, if there is a lot of fat in the pan from the bacon, drain some off, leaving just enough bacon grease to lightly coat the bottom of the pan.)
• Add the garlic and continue to sauté for 1-2 minutes, until fragrant.
• Add the shredded cabbage and water. Cover the pot and simmer for 7-10 minutes, until the cabbage has softened.
• Remove the pan from the heat and stir in the salt and pepper. Taste your kapusta, and adjust the seasonings as desired.
• Serve with polish sausage or pierogies.

SAUTEED CABBAGE, SAUERKRAUT, AND BACON

Steps:

• Add bacon to a large (high-sided) skillet (or large stockpot) and cook over medium-high heat until crispy. About 6 minutes. Once bacon is crispy remove with a slotted spoon and set aside.
• Remove all but 1 tbsp of bacon fat from the pan. Add onion and garlic to the pan, cook, and stir until the onion has softened, about 5 more minutes. Add cabbage and stir. Add water, cover with a lid and allow the cabbage to cook for about 8 minutes, or until crispy tender (you may need a little more than 1/4 cup of water to soften the cabbage).
• Add salt and pepper, stir to combine. Add sauerkraut, stir, Turn off heat, top with reserved bacon and serve.

HOW TO MAKE SAUERKRAUT

Steps:

• Cut the cabbage into quarters and slice it into thin strips.
• Combine the cabbage and salt in a large mixing bowl. Let it stand for 10 minutes.
• Massage and squeeze the cabbage and salt together with your hands, kneading it thoroughly to break up the cellular structure of the shredded cabbage. It will become watery and limp and will also release its juice. This will take 5 or 10 minutes or until the cabbage reduces its volume by half.
• Pack the cabbage into the jar as tightly as you can, pressing with your fist or a spoon, and add the liquid it released. If the cabbage isn't completely submerged in it, you can make some brine dissolving 1.5 teaspoons of sea salt in one cup of water (250 ml) and add enough to completely cover the cabbage.
• Close the jar and set aside at room temperature out of direct sunlight for about 4 weeks. Then transfer it into the fridge.
• Serve it as a side dish with recipes like seitan, vegan meatloaf, tofu stir fry, or cauliflower steaks. It would also work great as a salad ingredient on quinoa salad or any other kind of salad.
• Keep it in an airtight container in the fridge or the freezer for up to 6 months.

HOW TO COOK SAUERKRAUT

Steps:

• Drain the sauerkraut. Finely slice the onion and the apple. Set aside.
• Heat the oil in a saucepan and cook the apple and onions for about 3-4 minutes, until the onions are translucent.
• In the meantime, finely grate the potato. Set aside.
• Sprinkle the sugar on top of the onion and apple slices, stir lightly and let the sugar caramelize for a couple of minutes. Keep an eye on it and don't let it become too dark, it should be only lightly caramelized.
• Add the peppercorns, cloves, juniper berries, bay leaves, sauerkraut, grated potato, and stock. Stir well.
• Simmer: Bring to a boil, turn the heat down to medium-low, cover and simmer for 30 minutes.

SAUERKRAUT AND RICE CASSEROLE

Steps:

• Heat the oil in a suitable saucepan, add the rice and cook until translucent. Add the sauerkraut and let it simmer for about 10 minutes.
• Season with salt, black pepper and paprika. Transfer the cabbage to a suitable fireproof container, add the water and the bay leaves.
• Put in the oven at 200 degrees for about 30-40 minutes, or until the rice is fully cooked.

EXTREME CABBAGE - SIMPLE SIDE DISH

Steps:

• Cut bacon into small pieces, fry over medium heat, stirring often, until crispy. Leave bacon and grease in the pan.
• While the bacon is cooking, thinly slice an onion and a head of cabbage.
• Add the onion, cabbage and garlic to the pan of bacon. Cooking over medium heat, fry the cabbage in the bacon grease until the cabbage is tender. Season with salt and pepper before serving.

EASY SAUERKRAUT & RICE

Steps:

• Peel and dice the onion. Heat olive oil in a large pan and sauté the onion until soft.
• Wash the rice and add it to the pan. Saute until the rice is transparent. Keep the lid on to lock the flavours in.
• Rinse the sauerkraut to remove excess saltiness. Cut the sauerkraut into thin slices and add it to the pan. Saute for another 10 minutes with the lid on.
• Add the sweet paprika and bay leaves. Pour some of the sauerkraut juice into the pot to prevent the vegetables from sticking to the pan. Stir and cook for another minute.
• When the sauerkraut is par-cooked, transfer the mixture to an oven dish and cook in the oven for another 15 minutes at 175°C/347°F.
• Garnish with finely sliced fresh leek, parsley and ground black pepper on the top of the cooked dish.

SAUERKRAUT AS A SIDE DISH (CABBAGE)

Steps:

• Heat oil in a dutch oven over medium heat.
• Add onion, sugar and cumin and cook for 2 minutes, being sure it doesn't brown.
• Add the cabbage, salt and pepper, bay leaf, broth and wine. If liquid does not come to top of ingredients, add more liquid, making sure it does not cover them.
• Bring to a boil and reduce heat to medium. Cover and simmer 30 minutes.
• Cover the cabbage with bacon and continue cooking for 20 additional minutes.