Best 6 Moms Sauerkraut Recipes

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Moms sauerkraut, a traditional German dish, is a fermented cabbage dish that has been around for centuries. It is a staple in many households, and its unique flavor and tangy aroma make it a popular choice for both everyday meals and special occasions. Whether you are a seasoned cook or a beginner, finding the best recipe to create this classic dish can be a daunting task. This article will provide you with the essential information and guidance you need to find the perfect recipe for your homemade sauerkraut.

Check out the recipes below so you can choose the best recipe for yourself!

EASY SAUERKRAUT RECIPE



Easy Sauerkraut Recipe image

My grandmother's easy sauerkraut recipe requires just 3 ingredients and 15 minutes!

Provided by Blair Lonergan

Categories     Side Dish

Time 15m

Number Of Ingredients 4

4 slices (about 4 ounces) bacon, diced
1 (27 ounce) can sauerkraut
1 ½ tablespoons brown sugar
Optional garnish: caraway seeds; chopped fresh parsley; chopped fresh dill

Steps:

  • Heat a large pot over medium-high heat. Cook bacon until crispy (about 5-10 minutes).
  • Drain off most of the bacon grease, leaving about 1 teaspoon in the bottom of the pot.
  • Drain sauerkraut, but reserve the liquid from the can.
  • Place drained sauerkraut and brown sugar in the pot with the bacon. Heat over low heat until warmed through and sugar is dissolved, stirring occasionally. Add enough of the reserved liquid from the sauerkraut until the dish reaches the desired consistency. Serve right away, or cover and store in the refrigerator for up to 1 week.

Nutrition Facts : Calories 59 kcal, Carbohydrate 7.8 g, Protein 2.9 g, Fat 2.6 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 815.3 mg, Fiber 2.5 g, Sugar 5.3 g, ServingSize 1 /8 of the recipe, UnsaturatedFat 0.1 g

JUDY'S SAUERKRAUT



Judy's Sauerkraut image

This is my friend Judy's sauerkraut recipe, and in my opinion, it's simply the best. Great served with crusty rye bread, mashed potatoes, and freshly cooked apples. Combine the kraut with a meat entree and bake in the oven at a low temperature 1 to 2 hours. Examples of meat entrees that work really well are small pork roasts, tenderloins, or chops, bratwursts, knockwursts, and kielbasa. Slow cooker temperatures vary, so this may be done sooner than 8 hours.

Provided by lutzflcat

Categories     Side Dish

Time 8h15m

Yield 6

Number Of Ingredients 10

2 pounds sauerkraut, drained
2 tablespoons bacon drippings
2 onion, coarsely chopped
1 ¼ cups beef broth
3 whole cloves
1 bay leaf
4 juniper berries
2 teaspoons caraway seeds
salt to taste
1 teaspoon white sugar, or to taste

Steps:

  • Place the sauerkraut, bacon drippings, and onion into a slow cooker. Pour in the beef broth, then season with cloves, bay leaf, juniper berries, caraway seed, salt, and sugar. Stir to combine.
  • Cook on Low 8 hours.

Nutrition Facts : Calories 71.4 calories, Carbohydrate 14.9 g, Fat 0.6 g, Fiber 6 g, Protein 3 g, SaturatedFat 0.1 g, Sodium 1169.2 mg, Sugar 6.4 g

MOM'S SPARE RIBS AND SAUERKRAUT



Mom's Spare Ribs and Sauerkraut image

Provided by My Food and Family

Categories     Home

Time 2h

Number Of Ingredients 5

1 jar sauerkraut with juice
2 qt jars whole stewed tomatoes (or 2 lg. cans stewed tomatoes), with juice
1 large onion, sliced and separated into rings
1 family size pack spare ribs
Salt and pepper to taste

Steps:

  • Empty sauerkraut and stewed tomatoes into a 9 x 13 inch baking dish (use a larger dish if you have a lot of ribs).
  • Place onion rings in juice. Arrange ribs on top of everything. Salt and pepper to taste.
  • Cover with foil and cook in a 350 degrees F oven for one hour or until ribs are COMPLETELY done. This may take up to two hours. The leftover juice in the pan is GREAT on baked potatoes with a little sour cream.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

MOM'S SAUERKRAUT



Mom's Sauerkraut image

Having married into a Polish family, I had to learn to cook sauerkraut "properly," as it was frequently served as an accompaniment to pork, ham and homemade kielbasa. This is how my M-I-L taught me to make it.

Provided by Dee514

Categories     Vegetable

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons butter
1/2 cup chopped onion
1 quart sauerkraut, well rinsed and squeezed dry
1 potato, peeled and grated
1 teaspoon caraway seed
2 -3 cups boiling water

Steps:

  • Melt butter in a Dutch oven or a heavy saucepan.
  • Add onion and cook until golden yellow.
  • Stir in sauerkraut and 1/2 cup water, cook for about 8 minutes.
  • Add potato and caraway seed, mix well.
  • Pour in about 2 cups of boiling water.
  • Cook uncovered over low heat for 30 minutes.
  • Cover, and continue cooking for 30 minutes longer.
  • If it starts to dry out, add the additional 1/2 cup of boiling water.

Nutrition Facts : Calories 129, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 985.8, Carbohydrate 17.7, Fiber 5.2, Sugar 3.8, Protein 2.7

MOM'S SAUERKRAUT BALLS



Mom's Sauerkraut Balls image

I got this recipe from my mom a long time ago, and they're one of my favorites. I use my food processor to chop the ham, corned beef and sauerkraut. The prep time includes allowing the balls to cool in the refrigerator for an hour, but doesn't allow for letting the mixture cool before rolling into balls. My recipe doesn't include how many sauerkraut balls this makes, so I'm going to guess. The number will vary depending on how big you make the sauerkraut balls.

Provided by Jennifer

Categories     Weeknight

Time 1h35m

Yield 20-30 sauerkraut balls

Number Of Ingredients 14

1 medium onion, minced
2 tablespoons butter
1 cup very finely chopped deli ham
1 cup very finely chopped deli corned beef
1/4 teaspoon garlic salt
1 tablespoon prepared mustard
3 teaspoons minced dried parsley
1/8 teaspoon black pepper
2 cups sauerkraut, well drained and finely chopped
2/3 cup flour, divided
1/2 cup beef stock
2 eggs, well beaten
1/2 cup fine dry breadcrumb
vegetable oil (for frying)

Steps:

  • In a large skillet, saute onion in butter until tender.
  • Add ham and corned beef; cook, stirring often, for five minutes.
  • Add garlic salt, prepared mustard, black pepper, sauerkraut, 1/2 cup flour, and beef stock to skillet.
  • Mix well.
  • Cook for 10 minutes, stirring often.
  • Spread sauerkraut mixture on a platter and allow to cool.
  • When mixture is cool enough to touch, shape into 1- inch size balls.
  • Refrigerate sauerkraut balls for 1 hour.
  • Roll balls in remaining flour, dip into beaten eggs, then roll in bread crumbs.
  • Fry in hot oil in a deep fryer until golden brown.

Nutrition Facts : Calories 54, Fat 2.1, SaturatedFat 1, Cholesterol 25.8, Sodium 193.7, Carbohydrate 6.5, Fiber 0.7, Sugar 0.7, Protein 2.2

HOW TO MAKE HOMEMADE SAUERKRAUT (JUST 4 INGREDIENTS)



How to Make Homemade Sauerkraut (Just 4 Ingredients) image

This simple guide on how to make sauerkraut only calls for cabbage, carrots, sugar and salt. Make it in 20 minutes, then sit back and watch it ferment.

Provided by Natalya Drozhzhin

Categories     Salad     Side Dish

Time 20m

Number Of Ingredients 4

2 lb cabbage (shredded)
3 large carrots (grated)
1/3 cup white sugar
4 tbsp fine sea salt

Steps:

  • Shred the cabbage into long strips and place it in a large bowl or large plastic container with a lid. Massage the cabbage with your hands for a few minutes until the cabbage softens a bit.
  • Grate the carrots on the large side of the grater. Add the grated carrots in with the shredded cabbage.
  • Add in the sugar and salt to the veggies and massage the seasoning into the veggies. Press all the ingredients down with your hands and place a couple of large cabbage leaves on top.
  • Place a plate large enough to cover the bowl or container on top. Place something heavy on top of the plate to weigh it down. Place the container in a warmer part of the house, where it's about 77°F.
  • Check the sauerkraut on a daily basis. Day #3 is typically the best. Once it's to your liking, transfer it to a clean jar and refrigerate it for up to 2 months.

Nutrition Facts : Calories 70 kcal, Carbohydrate 17 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 3524 mg, Fiber 3 g, Sugar 13 g, UnsaturatedFat 2 g, ServingSize 1 serving

Tips:

  • Choose the right cabbage: Green cabbage is the most common type used for sauerkraut, but you can also use red cabbage or a combination of both. Look for firm, fresh heads of cabbage with no signs of bruising or damage.
  • Use a sharp knife: A sharp knife will make it easier to slice the cabbage thinly. If you don't have a sharp knife, you can use a mandoline slicer.
  • Add salt: Salt is essential for the fermentation process. It helps to draw out the water from the cabbage and create a brine. Use non-iodized salt, as iodized salt can inhibit the fermentation process.
  • Use a crock or jar: A crock or jar is the best container for fermenting sauerkraut. Crocks are made of ceramic or glass, and they have a wide mouth that makes it easy to stir the sauerkraut. Jars are also good, but they are not as durable as crocks.
  • Keep the sauerkraut in a cool place: Sauerkraut should be fermented in a cool place, such as a basement or refrigerator. The ideal temperature for fermentation is between 60 and 70 degrees Fahrenheit.
  • Stir the sauerkraut regularly: Stirring the sauerkraut regularly helps to distribute the salt and keep the sauerkraut submerged in the brine. Stir the sauerkraut at least once a day.
  • Taste the sauerkraut regularly: Taste the sauerkraut regularly to check the flavor. Sauerkraut is ready when it has a tangy, sour flavor. The fermentation process can take anywhere from 2 to 6 weeks, depending on the temperature.

Conclusion:

Sauerkraut is a delicious and healthy fermented food that is easy to make at home. By following these tips, you can make sauerkraut that is flavorful, tangy, and nutritious. Enjoy sauerkraut as a side dish, on sandwiches, or in salads.

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