Riesling Sauerkraut (Sauerkraut mit Riesling)

3 TB unsalted butter
9 slices lean bacon, finely chopped
2 medium onions, chopped
1 clove garlic, chopped
4 cups prepared sauerkraut, rinsed and drained
1 bottle (750 ml) Riesling or other fruity white wine
1/2 tsp. caraway seeds
Salt
Ground white pepper

Melt the butter in a large sauce pan over medium heat, add the bacon and
sauté until crisp,
about 3 minutes. Stir in the onions and garlic and sauté until golden brown,
about 5 minutes.

Stir in the sauerkraut, wine and caraway seeds and bring to a boil over high
heat. Reduce the
heat to medium low and simmer until the liquid is reduced by about 3/4, about
30 minutes.

Season with salt and white pepper and serve hot.

Makes: 6 servings.

Sauerkraut mit Speck



1 TB vegetable oil

3 lb. sauerkraut, drained

3 onions, diced

2 bay leaves

Salt

Ground black pepper

2 tsp. caraway seeds

1/2 tsp. sugar

2 TB white wine

1 cup instant Maggi bouillion, chicken or beef flavor

10 slices smoked bacon



Heat the oil in a sauce pan and add sauerkraut. Add onions to the sauerkraut.

Place bay leaves in pan.

Stir in salt, pepper, caraway seeds, and sugar. Mix well. Cover sauerkraut

with white wine and bouillion.



Cover and simmer on medium low heat for 30 minutes. Lay slices of bacon over

the sauerkraut and continue simmering for another 15 to 20 minutes.



Serve warm.

Braised Sauerkraut

This recipe was created by Susan, who was inspired during her husband's

four tours of duty in Germany.



2 lb. sauerkraut, very thoroughly rinsed and drained

1/2 lb. smoked bacon, chopped into small pieces

1/2 cup carrots, sliced (use the little baby carrots)

1 cup onions, chopped

4 TB butter

4 sprigs parsley, finely chopped

1 bay leaf

Ground black pepper, to taste

1 cup white wine (use a German wine, of course)

2 to 3 cups chicken broth, or use Knorr Chicken Bouillon Cubes to make the

broth



Melt butter in frying pan. Add bacon, carrots, and onions. Sauté slowly for

10 minutes.



Add sauerkraut. Cook slowly another 10 minutes.



Add parsley, bay leaf, pepper, wine and enough broth to cover the mixture.

Season lightly with salt.



Bring to a simmer. Transfer the mixture to an ovenproof casserole dish.



Place in a 325º F., oven. Cook 4 to 5 hours, or until all liquid has been

absorbed.

Sauerkraut Hot Dish

1 package wide egg noodles
2 pounds hamburger
1 onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 can of milk
1 16 ounce can sauerkraut
1 cup grated cheddar cheese

Boil egg noodles 3 minutes. Brown hamburger and onion; drain. Warm soups and milk. In 9 x 13 pan, layer 1/2 hamburger and onion, sauerkraut, 1/2 hamburger and onions, noodles, soups and milk. Bake at 350 for 30 minutes. Top with cheddar cheese. Bake another 30 minutes.Serves 8 to 10.

Bavarian Sauerkraut



One of our favorite side dishes is hot sauerkraut, delicious served

with pork or bockwurst - a mild German sausage. You can also make a

sandwich with toasted or grilled dark rye bread, melted Jack,

havarti, or Muenster cheese, the sauerkraut, and avocado.



1 16-oz can or jar of sauerkraut

1 cup white wine

1/2 cup chopped onion

1/2 cup peeled and chopped apple

10 juniper berries, cracked

Salt and pepper

1 Tbsp olive oil



Place sauerkraut in a pot. Add wine, onion, apple, juniper berries,

salt, pepper and oil. Add enough water to cover the sauerkraut.

Bring to a simmer and let simmer for 30 to 45 minutes, until the

onions are soft.



Side note:

When first making this, I had never heard of "juniper berries".

Berries from the juniper shrub, they are traditionally used with

sauerkraut.

Creamed Sauerkraut


Ingredients
1 quart homemade sauerkraut
2 pints heavy cream
2 pints water
salt & pepper to taste
1/3 cup flour
1 cup water

Directions
Cook kraut in the 2 pints of water for 1/2 hour.
Pour in cream and heat to boiling, then turn
down so cream does not boil.
Mix flour with 1 cup water making a slurry,
pour into the kraut and cook slowly until thickened.

Serve with either whole boiled potatoes or
mashed potatoes, as a side dish for pork
Servings  8