Sauerkraut takes its name from soured cabbage and that's exactly what it is. Fresh cabbage is chopped, combined with salt to draw out the juices and allowed to ferment in those juices. It's crunchy with a tang while retaining a cabbage flavor. Canned sauerkraut is readily available. Rinse to remove some of the salt and tanginess. Combine sauerkraut with meats and vegetables for a variety of meals.
Pork seems to naturally take to sauerkraut. Pair a pork shoulder roast with sauerkraut and add beer as the cooking liquid. Create a layered pot roast. Slice beef round in 1-inch slices. Brown quickly on both sides. Layer with sauerkraut and potatoes in a slow-cooker. The meat nearly melts in the vegetables. Serve with carrots and a green salad.
Simmer sausage such as kielbasa, bratwurst or other German sausages in sauerkraut until the sausage is done. Another alternative is thinly sliced onions and potatoes cooked until the onions are a golden brown and the potatoes are cooked through. Add slices of cooked or cured sausage. Top with a layer of sauerkraut. Serve with a fresh green vegetable such as peas or string beans.
Casseroles and Skillet Dishes
Sausage, potatoes and sauerkraut are the basis for a warming supper during the winter. Pair sauerkraut with chicken and sweet potatoes. Sprinkle with caraway seeds for a finishing touch. Shrimp and sauerkraut is an unusual combination, but it works. The sauerkraut replaces a splash of lemon juice and provides crunch as well. Add vegetables such as green peppers and snap peas to complete the meal.
When you think of sauerkraut you probably think of hot dogs. The tanginess of sauerkraut stands up to intensely flavored lunch meats like corned beef, pastrami and ham. It also goes well with fish. Next time you make fish tacos, add a spoonful of drained sauerkraut. Mix a tbsp. into tuna salad or add some to a fish fillet sandwich on a hamburger bun.
Beef ribs bathed in sweet and spicy barbecue sauce are complemented by sauerkraut. Serve with oven fries and corn on the cob. Short ribs cooked with sauerkraut in a slow-cooker takes on some of the tanginess of the sauerkraut. Sauerkraut goes to the Far East when you marinate country-style pork ribs in rice wine vinegar, ginger, garlic and soy sauce and slowly bake them on a bed of sauerkraut. Serve with snow peas and fried rice.
- What's Cooking America: Baked Spareribs
- Epicurious; Beer-Braised Sausages and Sauerkraut; Feb. 1996
- Food Network; Sauerkraut and Ribs; Paula Deen
- "The Joy of Cooking"; Irma S. Rombauer et al.; 1972
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