Best 7 Polish Kraut With Apples Recipes

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Polish kraut with apples is a classic dish with a unique blend of sweet, sour, and savory flavors. This delightful meal originated in Poland as a traditional side dish, but it has gained popularity worldwide for its versatility. Whether you are seeking a comforting and hearty side dish or a unique main course, Polish kraut with apples delivers every time. The key to creating the perfect Polish kraut with apples is finding the right balance of sweetness and acidity, as well as selecting high-quality ingredients. This article provides a comprehensive guide to creating the best Polish kraut with apples, exploring different variations, cooking techniques, and tips for achieving the desired flavor profile.

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

POLISH KRAUT AND APPLES



Polish Kraut and Apples image

My family loves this hearty, heartwarming meal on cold winter nights. The tender apples, brown sugar and smoked sausage gave this dish fantastic flavor. I like making it because the prep time is very short. #151;Caren Markee, Crystal Lake, Illinois

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 4 servings.

Number Of Ingredients 7

1 can (14 ounces) sauerkraut, rinsed and well drained
1 pound smoked Polish sausage or kielbasa, cut up
3 medium tart apples, peeled and cut into eighths
1/2 cup packed brown sugar
1/2 teaspoon caraway seeds, optional
1/8 teaspoon pepper
3/4 cup apple juice

Steps:

  • Place half of the sauerkraut in an ungreased 3-qt. slow cooker. Top with sausage, apples, brown sugar, caraway seeds if desired and pepper. Top with remaining sauerkraut. Pour apple juice over all., Cover and cook on low until apples are tender, 4-5 hours.

Nutrition Facts : Calories 546 calories, Fat 31g fat (12g saturated fat), Cholesterol 81mg cholesterol, Sodium 1630mg sodium, Carbohydrate 52g carbohydrate (43g sugars, Fiber 4g fiber), Protein 15g protein.

POLISH KRAUT WITH APPLES



Polish Kraut with Apples image

The combination of apples, sauerkraut and smoked sausage gives this hearty dinner an Old World flavor. I enjoy making it because it's so easy to make. —Caren Markee, Cary, Illinois

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 2 servings.

Number Of Ingredients 7

1 cup sauerkraut, rinsed and well drained
1/2 pound smoked Polish sausage or kielbasa, cut up
1 large tart apple, peeled and cut into eighths
1/4 cup packed brown sugar
1/4 teaspoon caraway seeds, optional
Dash pepper
1/3 cup apple juice

Steps:

  • Place half the sauerkraut in an ungreased 1-1/2-qt. slow cooker. Top with sausage, apples, brown sugar, caraway seeds if desired, and pepper. Top with remaining sauerkraut. Pour apple juice over all., Cover and cook on low until apples are tender, 3-4 hours.

Nutrition Facts : Calories 522 calories, Fat 30g fat (10g saturated fat), Cholesterol 81mg cholesterol, Sodium 1440mg sodium, Carbohydrate 49g carbohydrate (41g sugars, Fiber 3g fiber), Protein 15g protein.

POLISH SAUERKRAUT AND APPLES



Polish Sauerkraut and Apples image

Make and share this Polish Sauerkraut and Apples recipe from Food.com.

Provided by SusieQusie

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 (14 ounce) can sauerkraut, drained & rinsed
1 lb fully cooked Polish sausage or 1 lb kielbasa, cut into 2 inch pieces
3 medium tart apples, peeled, cored and cut into 8ths
1/2 cup brown sugar, packed
1/2 teaspoon caraway seed
1/4 teaspoon black pepper
3/4 cup apple juice

Steps:

  • Place 1/2 of the sauerkraut in the bottom of your slow cooker.
  • Top with sausage & apples then remainder of sauerkraut.
  • Mix together the brown sugar, caraway seeds & pepper and sprinkle evenly on top.
  • Pour apple juice all over.
  • Cover & cook on low for 4-5 hours or until apples are tender.

Nutrition Facts : Calories 588.3, Fat 33.1, SaturatedFat 11.8, Cholesterol 79.5, Sodium 1696, Carbohydrate 57.6, Fiber 6.5, Sugar 47.2, Protein 17.5

POLISH SAUSAGE AND SAUERKRAUT WITH APPLES.



Polish Sausage and Sauerkraut With Apples. image

Make and share this Polish Sausage and Sauerkraut With Apples. recipe from Food.com.

Provided by Sarah_mil

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 (14 ounce) Polish sausage
24 ounces sauerkraut
1 Granny Smith apples, peeled and diced
1 small sweet onion, chopped small
1/2 teaspoon caraway seed
1 tablespoon oil

Steps:

  • Add oil to medium skillet. Over medium heat sauté apples, onions and caraway seeds until onion turn opaque. About 10-12 minutes.
  • Dice sausage into 1/2 inch pieces and add to skillet. Stir well. Heat for 8 -10 minutes or until sausage is warm.
  • Drain sauerkraut well. Add sauerkraut and stir well. Cover and turn down heat to low.
  • Cook on low for 10 minutes. Stir to prevent burning. Serve hot with a little shot of mustard on the side. Enjoy.

Nutrition Facts : Calories 415.3, Fat 32.3, SaturatedFat 10.8, Cholesterol 69.6, Sodium 2054.2, Carbohydrate 16.2, Fiber 6.1, Sugar 8, Protein 16

SAUERKRAUT AND APPLES



Sauerkraut and Apples image

In the Chesapeake, seafood often finds its way onto the Thanksgiving menu. But in Baltimore, which has a strong eastern European and German immigrant history, the holiday table demands something else. "The absence of sauerkraut when turkey is present, Thanksgiving included, is unthinkable, comparable to potatoes without gravy or crisp French fries without ketchup," wrote John Shields, the chef and owner of Gertrude's restaurant in Baltimore, in his cookbook "Chesapeake Bay Cooking." (Sauerkraut is a mainstay well beyond Thanksgiving; Gertrude's hosts an annual Krautfest in January.) Traditionally, homemakers fermented the cabbage in earthenware crocks in their cellars, but these days the fresh stuff is available to buy. On Thanksgiving, it's often simply served as a side, or incorporated into dishes like this, in which the sauerkraut is braised in beer with bacon and apples.

Provided by Jennifer Steinhauer

Categories     side dish

Time 55m

Yield 8 servings

Number Of Ingredients 8

6 tablespoons butter
4 slices bacon, cut into 1/2-inch pieces
1 small onion, thinly sliced
3 tart apples, such as Stayman, Pippin, Granny Smith or Jonagold, peeled, cored, and thinly sliced
2 pounds sauerkraut, drained and rinsed
1 bottle (12 ounces) beer (you may substitute apple cider)
Black pepper, to taste
1/2 teaspoon caraway seeds

Steps:

  • Melt butter in a large heavy pot over medium-high heat. Add bacon and cook, stirring often, until fat has started to render, about 5 minutes.
  • Toss onion and apples in the fat and cook, stirring occasionally, until onions begin to soften, about 3 minutes. Stir in sauerkraut.
  • Add beer and season with pepper and caraway seeds. Bring mixture to a boil, then cover the pot. Reduce heat so mixture is just simmering and cook for 45 minutes. Or transfer the covered pot to a 350-degree oven and bake for 1 hour. Stir and serve hot.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 850 milligrams, Sugar 9 grams, TransFat 0 grams

CRAN-APPLE KRAUT



Cran-Apple Kraut image

A gussied up fresh sauerkraut for a healthy side dish! Make sure you look for a refrigerated variety that has probiotics for the healthiest take on this flavorful recipe. -Shelly Bevington, Hermiston, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 1 serving

Number Of Ingredients 7

3 tablespoons butter
3 medium Honeycrisp apples, sliced
3 tablespoons brown sugar
1/2 cup apple cider or juice
1/3 cup dried cranberries
1/2 teaspoon caraway seeds
1 package (32 ounces) refrigerated sauerkraut, well drained

Steps:

  • In a Dutch oven, heat butter over medium-high heat. Add apples; cook and stir until tender, 5-6 minutes. Stir in brown sugar until melted. Add vinegar, cranberries and caraway seeds. Bring to a boil; reduce heat. Simmer until liquid is evaporated, 3-4 minutes. Stir in sauerkraut; heat through. Serve with slotted spoon.

Nutrition Facts : Calories 183 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 1050mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 6g fiber), Protein 2g protein.

POLISH SAUERKRAUT AND CARROT SALAD



Polish Sauerkraut and Carrot Salad image

This is a tart and fresh salad, eaten in Poland during the winter months, when fresh vegetables used to be scarce and home cooks would mainly rely on fermented or tinned vegetables.

Provided by apfel

Categories     Salad

Time 45m

Yield 4

Number Of Ingredients 8

4 cups sauerkraut, drained
1 onion, chopped
1 apple - peeled, cored, and grated
2 carrots, grated
¼ cup canola oil
3 tablespoons sugar
1 teaspoon caraway seeds, or more to taste
salt and ground black pepper to taste

Steps:

  • Place sauerkraut in a colander and squeeze out all excess liquid using your hands; chop well.
  • Combine sauerkraut, onion, apple, and carrots in a large bowl and mix. Add oil and sugar and toss to combine. Season with caraway seeds, salt, and pepper. Refrigerate 30 minutes before serving.

Nutrition Facts : Calories 235.2 calories, Carbohydrate 27.1 g, Fat 14.4 g, Fiber 6.2 g, Protein 2.2 g, SaturatedFat 1.1 g, Sodium 989.9 mg, Sugar 18.3 g

Tips:

  • Choose the right cabbage. Use a firm, white or green cabbage with tightly packed leaves. Avoid red cabbage, as it will not ferment properly.
  • Shred the cabbage thinly. This will help the cabbage ferment evenly and quickly.
  • Add salt. The salt will draw out the water from the cabbage and help to preserve it. Use 1 tablespoon of salt for every 2 pounds of cabbage.
  • Add spices. Common spices used in sauerkraut include juniper berries, bay leaves, peppercorns, and caraway seeds. You can also add other spices to taste, such as garlic, ginger, or cloves.
  • Ferment the sauerkraut in a cool, dark place. The ideal temperature for fermentation is between 60 and 70 degrees Fahrenheit. You can ferment the sauerkraut in a crock, a jar, or a plastic bag.
  • Stir the sauerkraut daily. This will help to prevent mold from forming.
  • Taste the sauerkraut regularly. The sauerkraut is ready when it has a sour, tangy flavor. This usually takes about 2 to 4 weeks.

Conclusion:

Sauerkraut is a delicious and healthy fermented food that is easy to make at home. With a little planning and patience, you can enjoy this traditional German dish in no time. So what are you waiting for? Give sauerkraut a try today!

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