Best 4 Red Sauerkraut Recipes
Red sauerkraut, also known as "Rotkohl" in German cuisine, is a traditional and flavorful dish commonly enjoyed in Central and Eastern Europe. This vibrant side dish is made using red cabbage as its main ingredient, which undergoes a process of fermentation with lactic acid bacteria. The fermentation process gives red sauerkraut its characteristic tangy and sour flavor, along with a slightly crunchy texture that makes it a delightful accompaniment to various main courses. Red sauerkraut can be prepared in numerous ways, each offering its own unique twist on the classic recipe. From traditional methods passed down through generations to modern variations that incorporate new ingredients and cooking techniques, there's a red sauerkraut recipe out there to suit every palate.
Here are our top 4 tried and tested recipes!
BEER-SIMMERED BRATWURST WITH ONIONS AND RED CABBAGE SAUERKRAUT
Steps:
- Preheat the grill to high. Arrange the onion slices and garlic along the bottom of a medium stockpot. Place the bratwurst on top and then add the beer, water, coriander, caraway, mustard seeds, and ginger. Bring to a simmer over the grill grates or on a burner. Simmer the sausages in the mixture for about 10 minutes. Remove the pan from the heat and let the bratwurst sit in the liquid for 10 minutes.
- Remove the sausages with a pair of tongs onto a platter. Remove the onions with a slotted spoon and place in a bowl. Grill the sausages until the casings are crisp and golden brown, about 3 to 4 minutes per side. Serve the bratwurst on the buns with the onions, mustard and sauerkraut, if desired. Garnish with pickles, pickled beets, and pickled eggs, if desired.
- Preheat grill to high. In a medium saucepan, combine the oil, vinegar, water, and sugar over medium heat, and cook until the sugar has melted. Add the mustard seeds, garlic, and cabbage, and cook until the cabbage is soft, about 15 to 20 minutes. Season with salt and pepper, to taste.
RED ONION SAUERKRAUT
Categories Onion Vegetable Side Valentine's Day Fall Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- In a large heavy skillet (measuring about 12 inches across and 2 1/2 inches deep) heat oil over moderately high heat until hot but not smoking and sauté onion with cloves and juniper berries, stirring, until browned, about 10 minutes. Add cabbage, sauerkraut, sugar, wine, vinegar, and bay leaf and simmer stirring occasionally and adding water if mixture becomes dry, until cabbage is tender, about 30 minutes. Sauerkraut may be made 2 days ahead and chilled, covered.
- Discard bay leaf and serve sauerkraut at room temperature.
RED SAUERKRAUT
Make and share this Red Sauerkraut recipe from Food.com.
Provided by Dienia B.
Categories Low Protein
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Brown bacon
- Add onion.
- Add sauerkraut, tomato sauce and brown sugar.
- Simmer 45 minutes.
Nutrition Facts : Calories 209, Fat 2.7, SaturatedFat 0.9, Cholesterol 3.6, Sodium 1255.4, Carbohydrate 46.2, Fiber 5.3, Sugar 40.7, Protein 2.7
RED SAUERKRAUT
I have converted many a sauerkraut hater with this dish. Wonderfully sweet and sour--tastes great served with any kind of sausage or pork. Leftovers heat up great.
Provided by Mona1397
Categories Low Protein
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Brown bacon in a heavy dutch oven.
- Add rest of ingredients and simmer slowly for 1 hour.
- Stir often.
Tips:
- Choose the right cabbage: Red cabbage is the traditional choice for sauerkraut, but you can also use green cabbage or a mix of both. Look for firm, tightly packed heads of cabbage with no signs of bruising or damage.
- Shred the cabbage thinly: The thinner you shred the cabbage, the quicker it will ferment. You can use a food processor or a sharp knife to shred the cabbage.
- Add salt: Salt is essential for the fermentation process. It helps to draw out the water from the cabbage and create a brine, which inhibits the growth of harmful bacteria. Use about 2 tablespoons of salt for every 5 pounds of cabbage.
- Add other ingredients: You can add a variety of other ingredients to your sauerkraut, such as juniper berries, caraway seeds, or apples. These ingredients will add flavor and complexity to the sauerkraut.
- Ferment the sauerkraut in a cool place: The ideal temperature for fermenting sauerkraut is between 65 and 75 degrees Fahrenheit. You can ferment the sauerkraut in a crock, a jar, or a plastic container. Make sure to keep the sauerkraut covered with brine at all times.
- Let the sauerkraut ferment for at least 2 weeks: The longer you ferment the sauerkraut, the more sour it will become. You can taste the sauerkraut after 2 weeks to see if it is to your liking. If not, let it ferment for a few more days.
Conclusion:
Sauerkraut is a delicious and nutritious fermented food that is easy to make at home. With a little planning and patience, you can enjoy homemade sauerkraut in just a few weeks. So next time you're looking for a healthy and flavorful addition to your meals, give sauerkraut a try.
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