37 red cabbage sauerkraut Recipes

onions, peeled and thinly sliced, garlic , smashed, precooked bratwurst , pricked with a fork, dark beer, water, coriander seeds, caraway seeds, mustard seeds, fresh ginger, peeled and chopped, hot dog buns , brown bread, or hoagie buns, sweet and hot german mustard, optional, for garnish, spicy brown mustard, optional, for garnish, red cabbage sauerkraut , recipe follows, pickles, optional, for garnish, pickled beets, optional, for garnish, pickled eggs, optional, for garnish, olive oil, red wine vinegar, water, granulated sugar, whole mustard seeds, garlic, peeled and thinly sliced, head red cabbage, thinly shredded, salt and freshly ground pepper

head red cabbage, sliced for kraut, oil, red wine vinegar, sugar, mustard seeds, garlic cloves, chopped and crushed, water, honey, cider vinegar, salt and pepper

vegetable oil, potato , scrubbed and sliced, red cabbage, cored and coarsely sliced, diced onion, lean ground veal, ground lean pork, fresh breadcrumb, grated lemon , rind of, fresh parsley, chopped, white wine, worcestershire sauce , to taste, salt and black pepper, to taste, all-purpose flour, fresh lemon juice, capers, drained

head white cabbage, finely sliced, head red cabbage, finely sliced, sauerkraut, mustard, salad dressing, sugar, celery seed, salt, pepper

polish kielbasa, frozen brussels sprouts, baby carrots, head red cabbage, sauerkraut, garlic cloves, chicken broth, angel hair pasta

fresh sauerkraut, drained, pickled beets, undrained, butter, bay leaves, salt and ground black pepper to taste

onion, chopped, lean ground beef, garlic, minced, red pepper flakes, sauerkraut, drained and squeezed dry or 1/2 head cabbage, chopped, worcestershire sauce, crescent rolls (i use butter & garlic), cheddar cheese, shredded

head of cabbage, ground beef or 1 1/2 lbs ground turkey or 1 1/2 lbs ground sausage, garlic, diced, red onion, diced, salt and fresh pepper, ground, yellow rice, uncooked, celery seed, fresh sauerkraut (can type will work), whole tomatoes, chopped , i use the chop button the blender

boiling water, salt, vinegar, pepper, cabbage, chopped, pot barley, onion, cut-up, red pepper, chunks

you will need a very large crock , glass or enamel container, heavy duty plastic bucket or even wood, all must be totally clean, put through a dishwasher or clean with the hottest water if you can), minimum of 2 heads of cabbage ( about a total of 5 lbs ), may be regular or savoy or 1 part red cabbage to 3 parts green, kosher , or sea salt, or use salt which has no additives, no anti caking, no iodine etc., not table salt which causes a soft and limp outcome, sometimes pickling or canning salt will change taste and texture too, i simply use kosher salt, some tips here to prevent problems ( molds and yeasts ) with your sauerkraut, never use aluminum utensils, absolute cleanliness is necessary for a healthy brew, prepare the cabbage , remove and discard the outer leaves., wash and drain and then cut the cabbages into halves or quarters while removing the core in the process., step 1), shred cabbage - may use food processor for speed and ease., if you shred by hand , make sure the shreds are no thicker than a nickel or dime, step 2), mix, with wooden spoon or very clean hands, 5 lb of shredded cabbage with 4 tbsp of kosher salt and toss and mix thoroughly until kosher salt dissolves, you can make as much as you wish as long as you use the ratio of 5 lbs. cabbage to 4 tbsp. salt.), step 3), when juice starts to form on cabbage from tossing - pack the cabbage firmly and evenly into a clean crock, glass or enamel container., press firmly to encourage juice formation ., fill the utensil no closer than 5 inches from the top ., step 4), make sure juice covers the cabbage completely! (this does not always happen unless the cabbage is fresh from the garden ), may need to prepare additional brine by putting 1 1/2 tbsp of kosher salt into 1 quart of boiling water., dissolve salt and cool brine to room temperature before adding to the pot of cabbage., step 5), once cabbage is immersed in brine water , place a large food grade, plastic bag filled with brine water and lay on top if cabbage..., i use 2 large bags, 1 inside the other - sometimes a 2 gallon freezer bag - with a couple of quarts of cooled brine water inside - this if the bag breaks it will not water down the cabbage into a tasteless mess), cabbage must be well sealed all around with the bag, so no air can get in and contaminate the sauerkraut with unwanted yeasts or molds, step 6), now cover the container with plastic wrap, then a heavy towel or cloth and tie securely into place., do not remove this until fermenting is complete, step 7), put in an area where the temperature will not be above 75 degrees. fermentation will begin within a day , depending upon the room temperature., step 8), if room temperature is 75 degrees allow 3 weeks for fermentation., if temperature is 70 degrees allow 4 weeks ., if temperature is 65 degrees allow 5 weeks ., if temperature is 60 degrees allow 6 weeks ., step 9), once fermented taste to see if your required tartness exists., tartness will weaken as you process in canning ( cooking ) so make sure it is a wee bit more tart than you like, be eaten immediately if you desire

sauerkraut, drained, shredded red cabbage, butter (optional), grated red apple , don tsp bother to peel (optional), onion, chopped (optional), paprika (divided use ), garlic cloves, minced, stewed tomatoes, pork baby back ribs, pepper (divided use ), fine dry breadcrumb

shredded red cabbage (about 1 cabbage), shredded carrot, kosher salt, white vinegar, caraway seeds, mustard seeds, black peppercorns, whole allspice, water, sugar

red onion, thinly sliced, chiffonade (1/2 inch ribbons) red cabbage, sage leaves, garlic, red wine vinegar, salt, sugar

rabbit, cut into 8 pieces, coarse sea salt and black pepper, lard , plus 1/4 cup, onion, finely chopped, sauerkraut , recipe follows, black peppercorns, white wine, red onion, thinly sliced, red cabbage, sage leaves, garlic, red wine vinegar, salt, sugar

ground beef, hot italian sausage, removed from casing, head cabbage, sauerkraut, cooked rice, tomato sauce, red pepper flakes

turkey sausages, canola oil, head red cabbage, thinly shredded, onion, sliced, chopped garlic, red pepper flakes, salt, freshly ground black pepper, beer, cider vinegar, spicy brown mustard, brown sugar, fuji apples, peeled, cored and cut into 1/4-inch slices

lamb loin chops , about 4 ozs each, ground fennel, olive oil, shredded red cabbage, white wine vinegar, caraway seed, fennel seed, sugar, cooked asparagus spears

pork chops , salt and peppered to taste, cooked sausages , of your choice, red potatoes, thickly sliced, head green cabbage, sliced, onion, thinly sliced, apples, peeled,cored and sliced, sauerkraut, drained, caraway seed, chicken broth, apple juice, pepper