Recipes Using Sauerkraut (6) 1997-12-27

Sauerkraut Balls
Meatballs and Sauerkraut
Sauerkraut Cheese Ball
Sauerkraut Dip
Cocoa Sauerkraut Cake
Sauerkraut Salad
Sauerkraut Salad with Ham
Red Cabbage, or Blue Kraut (Rotkohl, oder Blaukraut)

sara, ga (10:13:14 pm) :
SAUERKRAUT BALLS
8 oz. sausage meat, crumbled
1/4 c. onion, finely chopped
1 (14 oz.) can sauerkraut, well
drained & snipped
2 tbsp. dry bread crumbs
1 (3 oz.) pkg. cream cheese, softened
2 tbsp. parsley
1 tsp. prepared mustard
1/4 tsp. pepper & touch of garlic salt
1/4 c. flour
2 eggs, well beaten
1/4 c. milk
1 c. bread crumbs
In skillet, cook sausage and onion until meat is brown. Drain. Add
sauerkraut and 2 tablespoons bread crumbs. Combine cream cheese, parsley,
mustard, touch of garlic, salt and pepper. Stir into sauerkraut mixture;
chill. Shape into small balls. Coat with flour. Add milk to beaten eggs. Dip
balls into egg mixture and roll into bread crumbs. Fry in deep fat to brown.
Bake in 375 degree oven for 15 to 20 minutes. Can be frozen.
MEATBALLS & SAUERKRAUT
2 lbs. chopped meat
1 egg
Salt
Pepper
Grated onion to taste
2 or 3 crackers, soaked in water1 (1 lb.) can sauerkraut
1 (8 oz.) can tomato sauce
1 c. brown sugar
To make meatballs combine: Mix, form meatballs and brown. To make sauce
combine: Heat all of this together and add meatballs. Simmer, covered for 1
1/2 hours. Best if made a day or so ahead of serving time.
SAUERKRAUT CHEESE BALL
1 (16 oz.)c an sauerkraut, drained
1 1/2 lbs. grated Cheddar cheese
1/2 c. onion, chopped
1/2 c. green pepper, chopped
2 hard-cooked eggs, chopped
1/2 c. soda crackers, crushed
1 tbsp. sugar
1/4 to 1/2 c. mayonnaise
1 c. walnuts, chopped
Mix sauerkraut, cheese, onion, green pepper, eggs, crackers and sugar. Add
mayonnaise to moisten. Shape into ball and sprinkle or roll into chopped
walnuts. Refrigerate and serve with crackers. Makes 2 large balls.
SAUERKRAUT DIP
1 can sauerkraut, well drained
1 lb. shredded Cheddar cheese
2 hard-boiled eggs, chopped
1 green pepper, chopped
1 onion, chopped
3 tbsp. sugar
3/4 c. soda cracker crumbs
3 oz. cream cheese
2 tsp. lemon juice
2 c. mayonnaise
Salt and pepper to taste
Mix all ingredients until moist. Refrigerate overnight. Serve with crackers.
COCOA SAUERKRAUT CAKE
1/2 c. butter or margarine
1 1/2 c. sugar
3 eggs
1 tsp. vanilla
2 c. flour
1/2 c. cocoa
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. chopped, drained and rinsed
sauerkraut
1 1/3 c. water
--SOUR CREAM FROSTING:--
1 pkg. (6 oz.) semi-sweet chocolate
chips
4 tbsp. butter
1/2 c. sour cream
1 tsp. vanilla
2 c. powdered sugar
Cream butter and sugar. Add eggs one at a time and beat well. Add vanilla.
Sift together flour, cocoa, baking powder, baking soda and salt. Add
alternately with 1 1/3 cups water. Fold in sauerkraut. Bake in greased 9x13
inch pan 35-45 minutes at 325 degrees. Frost with Sour Cream Frosting. Melt
together chips and butter over low heat. Remove from heat and stir in sour
cream, vanilla and enough powdered sugar to spread well.
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Candy,VA (9:34:06 pm) : Sauerkraut Salad
1 can sauerkraut
1 c chopped celery`
1 c chopped onion
1 cup chopped green pepper
1 c sugar
Mix all of above in large bowl, refrigerate for 24hrs, serve cold
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Peggy, WA (3:05:24 pm) :
Sauerkrautsalat mit Schinken
(Sauerkraut Salad With Ham)
4 servings
1 pound Sauerkraut, (1 Lb Can)
1/2 pound Blue Grapes
6 ounce Ham, Cooked
-----DRESSING-----
1/2 cup Yogurt
1/4 teaspoon Salt
1/4 teaspoon Pepper, White
1 teaspoon Honey
Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half;
remove seeds if desired. Cut ham
in julienne strips. Gently mix these 3 ingredients. Blend dressing
ingredients and stir into sauerkraut mixture. Marinate for 10 minutes;
adjust seasoning before serving, if necessary.
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Pat, CT (10:23:20 pm) : I thought you ladies would enjoy this bit of verse
while I type the authentic sauerkraut recipe from The German Cookbook (Mimi
Sheraton):
The table was set, and I have found
the good old German flavor.
You greeted me, my Sauerkraut,
With your most charming savor.
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Pat, CT (10:34:13 pm) : Red Cabbage, or Blue Kraut (Rotkohl, oder Blaukraut)
When cooked procgiy, red cabbage is known as Blaukraut - blue kraut -
because of the deep purple color it takes on. This is due to the hot vinegar
and fat [you braise it in]. If you skip that initial step, the cabbage will
"bleed" as it cooks, giving you the pink concoction that gives cabbage its
bad name. TASTES BEST MADE A DAY IN ADVANCE.
one 2 to 3 lb. red cabbage
2-3TBS butter or minced bacon
1 TBS sugar
1 large apple, peeled, cored and chopped
1 onion, minced
4 TBS white wine vinegar
salt
1 to 2 cups water or stock, as needed
Remove any ragged leaves from cabbage. Cut in quarters, wash and drain.
Shred cabbage on cutting board, discarding core. Heat fat in Dutch oven or
casserole. If you use bacon, let it melt but not brown. Add sugar to hot fat
and saute slowly until golden brown. Add apple and onion, cover and braise
over very low heat 5 minutes. Add shredded cabbage and toss until coated
with fat. Pour vinegar over kraut and stir to mix through. cover and braise
slowly, 10 minutes until cabbage has turned "blue" - or more exactly, bright
purple. Sprinkle with salt, add 1 cup water, cover and simmer slowly 1.5 to
2 hours or until tender. Add more liquid if needed. Season with pepper and
salt, if needed.
From "The German Cookbook" by Mimi Sheradon. Pardon my typos, and Happy New
Year! PAT
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