Best 7 Bavarian Sauerkraut Salad Recipes
Bavarian sauerkraut salad, a classic and beloved dish from the Bavarian region of Germany, is a delightful blend of tangy sauerkraut, sweet apples, and savory bacon, all tossed in a flavorful vinaigrette dressing. Often served as a side dish or as part of a traditional Bavarian meal, this salad offers a vibrant combination of textures and tastes that is sure to satisfy. If you're looking for a recipe that will transport you to the heart of Bavaria, this article will provide you with a step-by-step guide to creating the perfect Bavarian sauerkraut salad.
Here are our top 7 tried and tested recipes!
LIBERTY SAUERKRAUT SALAD
-Laurie Neverman, Green Bay, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a 1-qt. serving bowl, combine all of the ingredients. Cover and refrigerate overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 100 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 343mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 2g fiber), Protein 1g protein.
TRADITIONAL SAUERKRAUT WITH CARAWAY
Cabbage is perfect for fermenting because the cell walls are easily broken down with salt, and the juices that are released quite easily make the brine. While you are chopping and grating your cabbage, eat a piece raw. It will be crunchy and sweet. After fermentation it will be pretty crunchy still, shiny and alive-looking; the sugars will have been eaten by the lactobacillus bacteria (et al); and the sauer that you taste is the lactic acid cleverly produced by the lactobacillus. I'm salivating just writing this.
Provided by Sharon Flynn
Categories Cabbage Caraway Side
Number Of Ingredients 5
Steps:
- Weigh the shredded cabbage (as cabbages vary in size and weight) to ensure the salt to cabbage ratio is correct. The amount of salt you use should come to about 1.5-2.5%, but no more than 3%, of the cabbage weight.
- In a large bowl, mix and massage the salt through the cabbage thoroughly, making sure to distribute the salt evenly.
- Let it sit to sweat a bit-maybe 10 minutes. This is simply to make the next step easier. This is a good time to get your vessel cleaned and to rest up for the next stage.
- With your pounder, pound quite energetically for about 5-10 minutes, until the cabbage is dripping with its own salty water when you pick up a handful. This part is important as you need this liquid-it's your brine.
- You can also use the dough hook of a stand mixer to do the pounding part, which can speed things up somewhat. Don't let it run for too long though, only a few minutes. Using a mixer is easy and great for people who are doing this a lot and in large batches, but it takes quite a bit of the emotional release and fun out of it.
- Next, mix in the caraway seeds (if using).
- Put the mixture into the jar, packing it down tightly as you go using the pounder. Push down well, particularly at the end to coax out any more brine. You need the brine to cover the cabbage.
- Don't pack the cabbage all the way to the top; leave some headroom at the top of the jar to allow for a bit of growth and movement and, of course, the weight. You don't want the liquid touching the top of the lid, as it will end up spewing out of your air-lock or up out of your lid.
- Cover with a cabbage leaf (the follower), the weight and then your chosen lid or system.
- Depending on your ferment, you can start trying it as soon as you'd like, but the less you fiddle with it in the first 2 weeks, the better. It is ready when you think it is delicious. With the right system and temperature, you can leave it to ferment for months before refrigeration.
- If you used a crock, you'll need to decant the kraut to smaller jars before you refrigerate, unless you have a walk-in cool room, or large cellar. (Lucky you.) It will keep in the fridge for 12 months or more. Use your senses.
SAUERKRAUT SALAD
I got this tangy recipe from my sister-in-law in Michigan. It always gets raves at potlucks. It's easy to prepare and can be made a day or two before the get-together.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10-12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, mix sauerkraut, carrots, celery, green pepper, onion and pimientos. In a jar or small bowl, combine sugar and oil. Pour over vegetables and mix well. Cover and refrigerate for at least 8 hours.
Nutrition Facts :
SAUERKRAUT SALAD
Great-Grandma Maida Dixon made this salad for family gatherings. I think of her every time I make. It's sooo good. It needs to be placed in the refrigerator to allow the flavors to meld. It really is worth the wait.
Provided by Joan Long Dixon
Categories Salad Vegetable Salad Recipes
Yield 6
Number Of Ingredients 10
Steps:
- In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.
- In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat.
- Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.
Nutrition Facts : Calories 577.1 calories, Carbohydrate 62.2 g, Fat 37.2 g, Fiber 5.8 g, Protein 2.4 g, SaturatedFat 4.8 g, Sodium 1057.3 mg, Sugar 55.2 g
SAUERKRAUT SALAD
Ahh, sauerkraut...one of those things you'd never dreamed you'd grow to like when you were a kid! This is a great, unusual twist on plain old sauerkraut. Fast and easy..great for picnics and barbeques.
Provided by Manda
Categories Lactose Free
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix chopped vegetables with sauerkraut.
- Heat sugar, oil, vinegar, salt, and pepper over low heat just until sugar dissolves.
- Cool and pour over vegetables.
- Chill overnight.
Nutrition Facts : Calories 224.1, Fat 12.2, SaturatedFat 1.7, Sodium 708.5, Carbohydrate 29.7, Fiber 2.8, Sugar 27.1, Protein 1
BAVARIAN SAUERKRAUT
This recipe has to be the best tasting sauerkraut I've ever had. Traditionally, my family serves pork and sauerkraut every New Year's Day for luck in the coming year. I love cabbage as a general rule and like most sauerkraut recipes, but they can be quite sour depending on how it is prepared. Sadly I don't remember who gave me this recipe and who deserves the credit, since it was pulled from a collection of hand-written recipes I've kept for years. I made it as a side dish for New Year's Day dinner and it was a complete hit! This is certainly not your typical 'sour' sauerkraut recipe.
Provided by dutschd
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 52.3 calories, Carbohydrate 10.9 g, Cholesterol 0.3 mg, Fat 0.2 g, Fiber 3.4 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 848.3 mg, Sugar 4.5 g
SAUERKRAUT SALAD / KRAUT SALAD
My Dad made this great Sauerkraut Salad, he really liked it! I don't like sauerkraut, but this really changes the taste of it and it's good! He shared his recipe with me in 1966. Can be made with any color bell peppers or onions to make it more colorful! -- Refrigerate overnight for best flavor! --
Provided by Octavia08
Categories Low Protein
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Bring sugar and vinegar to a boil.
- Set aside to COOL. Chop bell pepper, celery and onions.
- Drain sauerkraut (DO NOT RINSE) , mix all together.
- Cover and Refrigerate overnight for best flavor!
Nutrition Facts : Calories 244, Fat 0.3, SaturatedFat 0.1, Sodium 812, Carbohydrate 60.1, Fiber 5, Sugar 54.6, Protein 1.9
Tips:
- For the best flavor, use fresh, crisp sauerkraut. If you're using store-bought sauerkraut, rinse it well to remove any excess salt.
- You can use any type of onion you like in this salad. Red onions add a bit of color and sweetness, while white onions are more mild in flavor.
- Use a sharp knife to thinly slice the cabbage. This will help it absorb the dressing better.
- For a more flavorful salad, toast the caraway seeds in a dry skillet over medium heat until they're fragrant. This will bring out their nutty flavor.
- If you don't have any celery seeds, you can substitute caraway seeds or dill seeds.
- Feel free to adjust the amount of vinegar in the dressing to your liking. If you prefer a more tangy salad, add more vinegar. If you prefer a milder flavor, use less vinegar.
- Sauerkraut salad is best served fresh, but it can be stored in the refrigerator for up to 3 days.
Conclusion:
Bavarian sauerkraut salad is a delicious and healthy side dish that's perfect for any occasion. It's easy to make and can be tailored to your liking. So next time you're looking for a new salad to try, give this one a try. You won't be disappointed!
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