Best sweet sauerkraut recipe ever! Addicting
My Grandmother from my moms side cooked this and she learned it from her german in laws. I have mastered it. Best you will ever have. Sour and sweet.
Best sweet sauerkraut recipe ever! Addicting
My Grandmother from my moms side cooked this and she learned it from her german in laws. I have mastered it. Best you will ever have. Sour and sweet.
Cooking Instructions
- 1
First prepare big sauce pan for apple,onion and cabbage. I chopped all up and sauteed in bacon fat.
- 2
You can also use EVO or Butter to saute apple and onion, your choice!
- 3
Saute onions, apple and purple cabbage until soft, keeping the lid on helps cook because of steam.
- 4
Add the chicken broth and vinegar and sugar, plus a bay leaf or two.
- 5
Keep tasting it, add sugar/vinegar chicken broth as needed until tender.
- 6
You will be the judge of how sweet it should be compared to the sauerkraut, should be a nice contrast on the toungue
- 7
Saute the pork or braise it to sear in the flavor before putting it in the crock pot with the store bought sauerkraut.
- 8
The sweet purple cabbage you cook till tender in its own sautee pan or pot.
- 9
Then comes the bread dumplings
- 10
Use any kind of bread you want. Homemade or store bought work the same. Just make sure its stale/dried out.
- 11
These are my homemade over a few months. To make the best, just cube up your old bread and stash it in a paper bag in the pantry! Its the best you ever had homemade dried bread for stuffing, bread pudding and this, the best dumplings on the planet lol
- 12
Scranble 1 egg and 1 Tbs water together, then use your hands because you can actually feel if its too dry or too wet,squeeze and form the dough balls and press hard, will fall apart when boiling if you don't! And have a small bowl of water to wet your fingers as needed to keep from sticking, and get the perfect texture while forming dumplings.
- 13
Some recioes boil them in water, I put them in the pot. Another 30 minutes after the pork in the pot is falling apart.
- 14
ENJOY!!! Sorry, my plate was gone before I could take a picture. Enjoy everyone!!!
- 15
Ratio to dried breadcrumbs to wet ingredients, its 4 cups dried bread to 1 egg/ 1Tbs water. Dad said the dumplings with this combo had the best BITE lol. I will have to agree! I'm a cook not a chef, sorry most ingredients don't have exact measurements. That's how we cook in my family, just go with the flow lol 😋
Top Search in
Similar Recipes
-
Farmhouse Recipe: Simmered Sauerkraut Farmhouse Recipe: Simmered Sauerkraut
We eat homemade sauerkrau simmered with sausages in my house.If sauerkraut has been fermenting for a long time, it becomes sour, so soak it in water and to cut down.I wrote down 100 g of sausage, but you can use less or more. You can also use bacon instead. Recipe by FarmersK
-
A Farmhouse Recipe for Sauerkraut A Farmhouse Recipe for Sauerkraut
We grow cabbages on our farm, too. When we have a lot I turn 2 to 3 cabbages at once into sauerkraut to preserve them.At Step 5, if you're making this in winter or when it's cold, it takes some time for the cabbage to start fermenting. You can tell it's fermenting when the cabbage turns yellow and has turned sour. Once that happens, proceed to Step 6. In contrast, if you're making this in the summer or while it's hot, it will ferment very quickly. Recipe by FarmersK -
German Stewed Sauerkraut with Sausages German Stewed Sauerkraut with Sausages
Ever get the sauerkraut in packages or jars at the store? Besides being, well, sour, it doesn't really have much flavor. In Germany, rather than eating as-is, we often stew or braise sauerkraut wine with German spices like caraway, juniper berries and cloves. Cooking also softens the texture. This recipe is straight from Germany from my mom, which I LOVE with my favorite German sausages! Even better if you have your own homemade sauerkraut :)
-
Homemade Sauerkraut (no crock required) Homemade Sauerkraut (no crock required)
I decided to try making my own sauerkraut when I had more cabbage than I knew what to do with from the garden. This is so much tastier than bagged or canned! The best thing about this recipe is that you don't need a special fermenting crock -- just some regular canning jars and about a minute a day to check the liquid level. Takes about two weeks, but it's worth it!
-
Pork & Sauerkraut Pork & Sauerkraut
Got this recipe from a friend who swears every year she's eaten this along with Sunny's Money Salad she been prosperous. The only year she's skipped it she and her husband both lost their jobs! I don't much like sauerkraut but I sure would like my lotto tickets to work this year so I'll take all the help I can get, LOL!
-
Braised Pork & Sauerkraut Braised Pork & Sauerkraut
An easy, slow-cooked meal. Adding the sauerkraut to the pork provides a necessary braising liquid. The addition of the pear (or an apple) gives it a slight touch of sweetness. It’s German comfort food at its best.
-
German-style Braised Pork and Sauerkraut German-style Braised Pork and Sauerkraut
Pork is delicious cooked in sauerkraut and white wine along with German spices like caraway seeds and juniper berries! If you like a little bit of sweetness, add half of an apple. -
California Farm Red Cabbage Sauerkraut California Farm Red Cabbage Sauerkraut
Red Cabbage, sweet red apples, strong yellow onions, special spices, you will love this red cabbage sauerkraut. As a cold summer salad or mixed with mashed potatoes to make a warm meal. The special spices used are available on the internet, but here is the recipe to make them yourself anytime.#GlobalApron
-
Sauerkraut Rolls (Krautkrapfen) Sauerkraut Rolls (Krautkrapfen)
Krautkrapfen is a German dish made by rolling up sauerkraut or sautéed cabbage into a noodle dough, then braising it in hot broth. Adding some caraway seeds and bacon is the secret to making this extra delicious ;) If you have homemade sauerkraut, it will taste even better.It's very filling and goes well with light sides or salads. One of my most favorite German dishes of all time. I hope you'll give it at ry.This particular recipe is from southern Germany. Depending on the recipe, it might be baked in the oven too! -
California Farm Instant Kimchi and Sauerkraut California Farm Instant Kimchi and Sauerkraut
We ran out of home made sauerkraut, I am making a new batch, but sauerkraut fermentation takes a few days to a few weeks till ready. Here is instant sauerkraut, a one hour adaptation of a two hour Russian recipe. The combination of coarse rock salt, bruised cabbage and bruised leeks or onions activates fermentation. If you bruise the cabbage and leek till they release their juices, you can get sauerkraut in a day. If you sautee bruised sauerkraut, you get fresh sauerkraut in an hour.The combination of napa cabbage with coarse rock salt, green mexican onions and winter carrots, and spices, all bruised, then squeezed, makes delicious kimchi in a day. -
Polish Sauerkraut Cooking: Bigos Polish Sauerkraut Cooking: Bigos
This is traditional Polish food that's usually served in autumn and winter. Polish people eat this dish from when they're kids.Like curry, the more you heat this dish, the more delicious it'll become. Just be aware that if you keep it in the fridge for too long it could start to go bad. Recipe by Mokukku -
Sig's German Reibekuchen with Sauerkraut Sig's German Reibekuchen with Sauerkraut
These little cakes are a typical dish in the region where I come from in Germany, but are eaten all over Germany. Where I live we normally serve apple marmalade, apple sauce or add a slice of thick bacon in the middle when baking them. Often we serve them with Sauerkraut on the side. Here I have added Sauerkraut to the grated potatoes. They turned out beautifully well , I served them with another typical German food ,Quark . Quark is similar to creme fraiche or a thick set and drained yoghurt. I finished the meal of with smoked salmon and prawns.
More Recipes
Comments (2)