Sauerkraut recipes

I first posted this on the canning substitution thread regarding sauerkraut, then decided it made more sense to place it here because of the recipes. Maybe others can post their favorite kraut recipes, too.

Here is a great link to making and using sauerkraut:

Sauerkraut

We made large batches of it when I was young, but then we changed to making it by the jar which was much easier and less messy. I still keep glass-lined zinc lids without the rubber rings, which work well for covering fermenting jars of kraut.

I grew up eating wieners and sauerkraut (kraut 'n' weenies). Just cut up a package of hot dogs or polish sausage in a skillet and add a can of kraut. Season with a little bacon grease. Heat until meat is cooked through. I also love polish sausage sandwiches topped with kraut. Place lengths of cooked polish sausage on hoagie buns, top with kraut, and add some red pepper flakes and spicy brown mustard. (Super Bowl food at our house.)

Here is one of our kids' favorite quick and easy recipes when they were young:

Kraut Soup

1 lb. ground beef
6 medium potatoes, peeled and diced
1 can mixed veggies with liquid
1 can whole kernel corn with liquid
1 can kraut
water
cornbread and hot sauce

Brown beef and drain. Add potatoes, veggies, and corn. Add enough water to make soupy. Cook until potatoes are tender. Add kraut and heat through. Crumble cornbread into soup bowls and ladle soup over. Top with plenty of hot sauce.

Kraut Supper

1/2 gallon fresh kraut (can be found in deli section)
2 1/2 lbs. potatoes, diced
1/2 lb. bacon, cooked and crumbled
1 lg. onion, chopped and sauteed tender in bacon grease
1 Tbsp. Worcestershire sauce
1 lb. hot dogs, polish sausage, or browned pork chops
Black pepper to taste

Rinse kraut and place in large soup pot. Cover with water. Bring to simmer. Add remaining ingredients except meat. Simmer 2 hours. Add meat and cook until meat is done. Serve with cornbread.

A good way to use a cheaper cut of pork is to simmer neckbones with kraut. Add a little water as needed to keep from burning. May add diced potatoes.

+1

Can't find the post where someone asked what kind of sauerkraut we were going to make with our abundance of cabbages.  I said just plain ole sauerkraut.  I was wrong!! My friend found a recipe called Curtado (Spanish for pickle) and it includes carrots, onion, garlic, cumin, oregano and red pepper flakes.  We made it..  It is HOT!  We may have to cool it down with something when we serve it. (Like a fire extinguisher)..

I'll let you know in a couple of weeks how it turns out.

Sounds like a kimchi!
Awesome!!!!

I put my homemade kraut on sandwiches or hamburgers in place of pickles or lettuce. Tuna, ham, turkey, always with whole grain mustard!

However, this is hotter than our kim chi.  Our kim chi also calls for a specific kind of Korean pepper which we can purchase in our Asian type stores here on Kauai.

That Curtido is killer!!  Best sauerkraut ever.

About 6 lbs cabbage, a couple of thinly sliced carrots, one thinly sliced onion, about 4 or more cloves garlic, 2 tablespoons dry oregano, 1 tablespoon red pepper flakes, about a teaspoon or more ground cumin, 2.5 tablespoons sea salt.

Try it.  You'll like it.

Aloha,
Kauairosina

We plan to use the Curtido in our quesadillas tonight.  After all is is originally from El Salvador.  BTW - We are using Fermented Vegetables by the Shockeys.

Thank you. It was me who asked about recipes. I've copied yours down, and should be able to harvest more cabbage in a week or two to give it a try.

We can't handle 'hot' like we used to. Would 1 teaspoon of red pepper flakes be enough?

Hell, it still would be good without the pepper .  could always add a little when you serve. I bet you will really like this.   Let us knwo.