Any Quick Sauerkraut Recipes?

I love this recipe it is so good! and try looking up a chocolate saurkraut recipe they are amazingly delicious!





Kraut ‘n Beef Stuffed Bread


David Herzog





1 lb. ground beef


1 ½ c. sauerkraut


1 tsp. fennel seed


1 tsp. pepper


1 ½ tsp. caraway seed


¼ c. Swiss cheese, grated


1 tsp. poppy seed


2 loaves frozen bread dough, thawed





In a 12”, deep Dutch oven, brown the ground beef, drain.


Add sauerkraut and spices, stir well to combine. Remove from Dutch oven and set aside.





On a floured surface, knead together the 2 loaves of dough and flatten to ½” thick. Pour the beef mixture into the center of the dough, sprinkle with the Swiss cheese. Gather the dough around the filling and seal together by pinching the dough.


Preheat the oil in the Dutch oven. Place the ball of stuffed


dough into the oven with the gathered dough on the bottom. Let rise for 45 minutes with 4 coals on the top and 2 under the oven. Bake at 350o for 35 to 45 minutes until you can smell the bread. Remove from oven and serve hot with a little mustard.


Serves 8 to 10





Chocolate Sauerkraut Cake





¾ cup sauerkraut drained and chopped


1 ½ cups sugar


½ cup butter


3 eggs


1 tsp. pure vanilla


2 cups all-purpose flour


1 tsp. baking powder


1 tsp. baking soda


½ tsp. salt


1 cup water


½ cup unsweetened cocoa powder





Preheat oven to 350 degrees





1. Sift all dry ingredients together. Cream sugar, butter and vanilla. Beat eggs in one at a time.


2. Add dry ingredients to creamed mixture alternately with water.


3. Add sauerkraut mix thoroughly.


4. Pour into greased pan or pans.


5. Bake 30 to 40 minutes until cake tests done.


6. FrostAny Quick Sauerkraut Recipes?
Layer pork chops (brown outside pork chops in fry pan) and sauerkraut in a crock pot and cook on med to high for a couple hours. Not really quick, but no fuss.Any Quick Sauerkraut Recipes?
Whenever I think of Sauerkraut, I think if Reuben Sandwiches, with lots of melted Swiss cheese.





2 slices rye bread or pumpernickel


2 teaspoons butter, at room temperature


2 tablespoons Reuben's Russian Dressing


1/4 cup well-drained, fresh-style sauerkraut


2 ounces thinly sliced Gruyère or Switzerland Swiss cheese


1/4 pound thinly sliced corned beef





Butter each slice of bread evenly to the edges on one side.





Place one slice, buttered side down, in a small cold skillet: Build the sandwich in the skillet you'll grill it in.





Spread 1 tablespoon of the Russian dressing on the face-up, dry side of the bread. Then put on the sauerkraut, spreading it evenly.





Arrange the cheese in an even layer over the sauerkraut, then do the same with the corned beef.





Spread another 1 tablespoon Russian dressing on the dry side of the second slice of bread and place it, dressing side down, buttered side up, over the corned beef.





Place the skillet over medium-low heat and grill the sandwich slowly, pressing down on it a few times with a wide metal spatula. Grill until the bread is browned and crisped, then turn the sandwich over with the help of the spatula.





Now weight the sandwich down by placing a plate (or another small skillet) over the sandwich, then adding on a weight, such as a 28-ounce can of tomatoes. Grill until the second side has browned and crisped, then flip the sandwich over one more time to briefly reheat the other side.





Reuben's Russian Dressing


Makes 1/2 cup


1/2 cup mayonnaise


1 tablespoon chili sauce or ketchup


1 teaspoon finely grated onion


1/2 teaspoon horseradish


1/4 teaspoon Worcestershire sauce


1 tablespoon finely chopped parsley


Caviar (optional)





In a small bowl or cup, combine all the ingredients and mix well.





Or just use your favorite Thousand Island Dressing or Mustard.
I have seen it in jars at my local supermarket and I do believe it is a German dish. I have never tasted it. It looks like some sort of cabbage.
Heat some smoked or polish sausage in a skillet, add the sauerkraut %26amp; heat through, quick easy %26amp; delicious!
Boil some perogies, put in a casserole dish. Slice some sausage and layer over the perogies. Layer the sauerkraut on top and sprikle with cheese. Bake for about 20 mins.





The stuff in the glass jar is the best, it doesn't have the metallic tatse that the canned stuff does. And it lasts longer.
Country Ribs with Sauerkraut





3 lb Country-style pork ribs


1 tb Garlic powder


2 1/2 lb Russet potatoes,, peeled and


-quartered


2 lg Onions, quartered


1 lb Polish Kielbasa sausage,


-sliced 1/2 inch thick


2 Jars (1 pound) sauerkraut,


-rinsed and drained


1 pk (1 pound) frozen baby


-carrots


1 1//2 ts salt


1/2 ts Pepper


3/4 lb Swiss chard, shredded





Instructions:


Place ribs in a 6 qt Dutch oven or large pot with enough water to cover.


Stir in garlic powder. Cover and heat to boiling. Reduce heat to medium and


cook , covered, 1 1/2 hrs. Skim foam from top.





Add potatoes and onions. Cover and cook over medium-low heat 45 minutes.





Add sausage, sauerkraut, carrots, salt and pepper. Cook, covered, 15


minutes.





Stir in chard; cover and let stand 5 minutes. Serve in soup bowls.
sorry i aint
Brown up some chopped onion and chopped apple in bacon fat. Add drained sauerkraut, a can of drained small potatoes, some allspice and pepper. Heat through. Serve with bratwurst.