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25 Ways To Use Sauerkraut
Oktoberfest in Germany may have ended, but you can keep the celebrations going all month long.
Sauerkraut, a traditional German fermented cabbage, isn’t just a delicious hot dog topping or stuffing for Reuben sandwiches. It contains probiotics (those same ones found in yogurt), which help maintain healthy stomach functions, so eat up!
Break out a beer stein and your lederhosen to prepare these delicious kraut-stuffed dishes.
- All you need to make Alton Brown’s Sauerkraut recipe is cabbage, some spices and a fair amount of time; it takes about two weeks for the cabbage to ferment. Pickling salt is a fine-grain pure salt that doesn’t contain additives like anti-caking agents or iodine that other cooking salts may have.
- Rachael Ray’s Reuben-Style Casserole with Pastrami Meatballs, Sauerkraut and Barley is an easy make-ahead meal, perfect to warm you up on chilly fall evenings.
- If you’re an adventurous baker, make Beer and Sauerkraut Fudge Cupcakes with Beer Frosting.
- Serve Michael Symon’s Bratwurst Stewed with Sauerkraut (pictured above) on a baguette at your next tailgate.
- A simple Sauerkraut Soup with Sausage is hearty enough to be a full meal.
- Cook Good Luck Pork and Sauerkraut low and slow on the stovetop or in the slow cooker for meat so tender it falls right off the bones.
- Brian Boitano’s Sausage Schnitzel with Quick Sauerkraut is everything you want in a game-day snack: breaded and pan-fried sausage topped with a simple kraut that takes minutes (and not weeks) to make.
Continue reading article or visit Krautlook for menu substitution ideas and the best kraut recipes.
Article from Culinary Camper, October 27, 2014.
Category: Industry News
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