Quick sauerkraut is a tangy and flavorful dish that can be prepared in a matter of hours, making it a great option for busy home cooks or those looking for a speedy fermentation project. This versatile condiment can be used as a topping for hot dogs, sausages, and sandwiches, or served as a side dish with roasted meats and potatoes. With its unique sour and savory flavor, quick sauerkraut adds a delightful complexity to a variety of dishes.
Here are our top 4 tried and tested recipes!
QUICK SAUERKRAUT WITH GRILLED BRATS AND MUSTARD BAR
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill for direct and indirect cooking.
- Toss the cabbage with the shallots, vinegar, brown sugar and 1 tablespoon salt in a large microwave-safe bowl. Cover the bowl with plastic wrap and microwave on high for 5 minutes. Stir well and let stand for 15 minutes.
- Meanwhile, place the brats on the indirect heat portion of the grill and grill, turning occasionally, until the internal temperature reaches 160 degrees F, 15 to 18 minutes. Move the brats over to the direct side of the grill and cook, turning occasionally, until lightly browned on all sides, about 5 minutes.
- While the brats finish grilling, melt the butter in a large skillet placed directly on the grill. Add the caraway seeds and cook, stirring, until fragrant, about 1 minute. Add the sauerkraut and stir until well coated. Stir in the dill if using.
- Serve the bratwursts with the sauerkraut and assorted mustards on the side.
SAUSAGE SCHNITZEL WITH QUICK SAUERKRAUT
Steps:
- Sauerkraut:
- Add the oil to a large skillet over medium heat. Drop in the cabbage and saute for a few minutes until the greens have slightly wilted. Add the remaining ingredients to the pan and cook until the liquid has reduced by half and cabbage is tender but still has a slight crunch. Set aside.
- Mustard:
- Whisk together all of the ingredients in a small bowl and set the sauce aside.
- Schnitzel:
- Set up a breading station using 3plates or pie dishes. To the first dish, add the flour. In the second dish, combine the eggs with the water and whisk them together. In the third dish, toss the bread crumbs with the paprika, garlic powder, onion powder and healthy pinches of salt and pepper, to taste.
- Lightly dredged the sausages in the flour, then in the egg wash, and then coat them thoroughly in the bread crumb mixture. Set them aside on a sheet tray.
- Heat the canola oil in a large skillet over medium-high heat. Fry the sausages until brown and crispy, about 3 to 4 minutes per side. Transfer them to a paper towel-lined plate to drain.
- Slice open each roll lengthwise and stuff them with the fried sausages. Top the portions with some sauerkraut, drizzle with the mustard and serve.
SAUERKRAUT BEER BREAD QUICK - NO YEAST
A quick and easy easy alternative a second cousin to: Sauerkraut Rye Bread. Best eaten warm. Great toasted later. Get the butter out... I love the smell of the kitchen, when this is a baking!!
Provided by Nancy J. Patrykus
Categories Other Breads
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Grease a 9x5x3 loaf pan. Pre-heat oven to 350.
- 2. Rinse sauerkraut under cold water, and squeeze with your hands to remove as much water as possible. Set aside. Combine flour,brown sugar, baking powder,salt,and caraway seeds ina a large mixing bowl. Scoop out a well in the center and pour in the butter and beer.Stir liquids into the dry ones with a wooden spoon, until dissolved. (I just bought a bamboo mixing spoon,and love it) Pour batter into the prepared pan. Bake 1 hour or until a toothpick inserted comes out clean. No toothpick ? use spaghetti. *Now you can drink the other can of beer! tee hee
SAUSAGE SCHNITZEL WITH QUICK SAUERKRAUT
I'm posting this for the Zaar World Tour 6 Germany. It is from the show What Would Brian Boitano Make? Don't be put off by the amount of ingredients, it comes together rather quickly.
Provided by cookiedog
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Sauerkraut: Add the oil to a large skillet over medium heat. Drop in the cabbage and saute for a few minutes until the greens have slightly wilted. Add the remaining ingredients to the pan and cook until the liquid has reduced by half and cabbage is tender but still has a slight crunch. Set aside.
- Mustard: Whisk together all of the ingredients in a small bowl and set the sauce aside.
- Schnitzel: Set up a breading station using 3plates or pie dishes. To the first dish, add the flour. In the second dish, combine the eggs with the water and whisk them together. In the third dish, toss the bread crumbs with the paprika, garlic powder, onion powder and healthy pinches of salt and pepper, to taste.
- Lightly dredged the sausages in the flour, then in the egg wash, and then coat them thoroughly in the bread crumb mixture. Set them aside on a sheet tray.
- Heat the canola oil in a large skillet over medium-high heat. Fry the sausages until brown and crispy, about 3 to 4 minutes per side. Transfer them to a paper towel-lined plate to drain.
- Slice open each roll lengthwise and stuff them with the fried sausages. Top the portions with some sauerkraut, drizzle with the mustard and serve.
Tips:
- Select the Right Cabbage: Choose firm, compact green or red cabbage heads for the best sauerkraut.
- Use Fresh Ingredients: Fresh cabbage, salt, and caraway seeds are essential for making quality sauerkraut.
- Properly Shred the Cabbage: Use a sharp knife or mandoline to thinly shred the cabbage for even fermentation.
- Maintain the Correct Salt Ratio: The salt ratio should be around 1.5-2.5% of the cabbage weight to ensure proper fermentation.
- Pack the Cabbage Tightly: Pack the shredded cabbage tightly into the fermentation vessel to minimize air exposure and promote even fermentation.
- Keep the Fermentation Temperature Consistent: Maintain a consistent temperature between 65-75°F (18-24°C) during fermentation to encourage beneficial bacteria growth.
- Allow Adequate Fermentation Time: Provide sufficient fermentation time, typically 1-3 weeks, for the sauerkraut to develop its characteristic sour flavor and texture.
- Monitor the Fermentation Process: Regularly check the sauerkraut for signs of spoilage, such as off-odors or mold growth.
Conclusion:
Homemade sauerkraut is a versatile and delicious fermented food that offers a range of health benefits. Following the detailed recipes and tips provided in this article, you can easily make your own sauerkraut at home. Experiment with different cabbage varieties, spices, and fermentation times to create unique and flavorful sauerkraut variations. Enjoy sauerkraut as a side dish, topping, or ingredient in various culinary creations. Remember to store the sauerkraut properly to maintain its quality and savor its tangy goodness for weeks or even months.
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