What is Sauerkraut?

Sauerkraut is thinly sliced raw cabbage combined with many tablespoons of salt that get pressed down in a glass container to release juice and start to ferment over a couple of days. Through this fermentation process, the sauerkraut gets a distinctive sour taste, a bold flavor it only gets through fermentation.

Health benefits of sauerkraut.

• Fresh Sauerkraut is gut-friendly, rich in vitamin C, and has good probiotics.
• Especially the sauerkraut juice is extremely nutritious and contains lots of lactic acid bacteria. It can be made with either green or red cabbage, but green cabbage is the most common here in Austria.
• It’s very low in calories, especially fresh cabbage. One portion of sauerkraut has about 35 cal.

There are two kinds of Sauerkraut recipes: the German and Bavarian Sauerkraut recipe. In Austria, we cook the Bavarian version, which is a little bit sweeter and milder and contains caraway seeds. Once upon a time, Bavaria was part of the Austrian Monarchy. So it’s hard to say if the Bavarian Sauerkraut is an Austrian recipe or if we Austrians started cooking Sauerkraut like the Bavarians over the centuries.

Sauerkraut from a bag recipe – Ingredients.

Sauerkraut: For this recipe, you can either use sauerkraut from a plastic bag, canned sauerkraut which contains more salt, or homemade sauerkraut. Make sure to use an organic brand and that the Sauerkraut got fermented in a wooden barrel. These are indications that it’s a good quality sauerkraut.

Juniper Berries: These dried berries have a very strong flavor and aren’t only used for gin making. They have a slightly piney flavor with a touch of both fruitiness and pepperiness and therefore are a great addition to spice up sauerkraut. I use juniper berries instead of black pepper here in the recipe.

Dried bay leaves: Bay leaves are often used in stews, soups, and even béchamel sauces. They add a layer of subtle tea-like flavors.

Apples: The apples remove some of the tangy sour flavor and add some sweetness. I use finely grated peeled apples instead of brown sugar.

Pototoes: The starkness of the potato binds the juices and gives the sour cabbage a fine creaminess.

Caraway seeds: 1 teaspoon of caraway seeds are used in this recipe. These seeds are good for the gut and can’t be missed in any sauerkraut recipe.

Beef broth and apple juice: I use these 2 ingredients instead of a quart of water to add more flavor to the fermented cabbage, and you don’t need to use so much salt for seasoning. You can use vegetable broth instead of beef broth to make it veggie-friendly. The ratio here is 1:1

Honey: Most people use a little bit of sugar in their recipe, but I use a teaspoon of honey, which smooths out the tangy and acidic flavors.

Bacon: Bacon is just so good. The bacon drippings from the fried bacon cubes add another layer of flavor to the dish.

Thats it. You’ll get all these ingredients in every grocery store. I’m sure most of you already have most of them at home in your kitchen.

Do you have to wash the sauerkraut from a bag before cooking it?

I would say it depends. The best way to know is to just open the bag and taste a little bit of the sauerkraut. When it already has a nice taste (not too salty) that you like, you don’t have to wash it before using it. If it’s very salty, then rinse it to get rid of the saltiness.

The Recipe.

It’s a simple recipe, which is always a plus.

• Start by frying the cut bacon in a medium-large heavy-bottom pan on medium-high heat until the bacon pieces are browned and cooked in their own bacon fat.
• Add the Sauerkraut and all the other ingredients but the potato and let it cook on medium heat for about 30-40 minutes. Don’t forget to stir occasionally.
• Make sure that there is enough liquid in the pan. Because if you rinsed the sauerkraut beforehand, you may have to add more beef broth and apple juice. There should be enough liquid that the sauerkraut doesn’t start to burn. It’s almost covered in liquid.
• When the sauerkraut is tender, add the finely grated potato and let it cook for another 10 minutes. The Sauerkraut should have gotten a creamy consistency.
• At last season, with salt to taste if necessary.

I’m a true sauerkraut fan. It’s a simple side dish but delights my taste buds immensely, and it’s a great alternative to potatoes or vegetables when serving pork roast or savory, comforting stews, It’s a perfect side dish for bratwurst, smoked sausage or as a topping for hotdogs, or a Reuben sandwich.

How to store Sauerkraut:

Sauerkraut is best served the next day when the flavors have time to develop. For that, let the sauerkraut cool to room temperature before transferring it into an airtight container. Store it in the fridge.

How long does sauerkraut last?

Normally Sauerkraut has a long shelf life, but since there is meat in the recipe, it will only keep good for about 5-7 days.

Signs that your sauerkraut has gone bad.

• the smell of sauerkraut: if it is emitting a strong odor, do not eat it; throw eat away.
• When the surface area has become a different color or texture, throw it away.
• When there is blue or green fluff, it means the sauerkraut has mold, and it’s not safe to consume.

There exist a lot of sauerkraut recipes here in Austria, like fried donuts filled with sauerkraut, szegediner goulash, sauerkraut soup or sauerkraut casserole, and many more. It seems like we are quite fond of sauerkraut here .

If you tried this Sauerkraut from a bag recipe and found the tips helpful, please give it a rating or leave me a kind comment. Nothing makes me more happy than hearing from you.

– Nina <3

If you’d like to stay up in the loop, follow me on Instagram.

You may be interested in these recipes, too! Have a look!

• Fancy pork tenderloin in puff pastry with caramelized onions and apple filling
• Roasted turkey roulade with mushrooms, prosciutto, and parmesan cheese
• Italian Asparagus quiche
• Easy oven-baked garlic rosemary potato stacks

How to cook the best sauerkraut from a bag.

4 from 14 votes

Recipe by Nina Course: Side DishCuisine: austrian, german

Servings

6

serviengs

Prep time

10

minutes

Cooking time

40

minutes

Calories

120

kcal

Total time

50

minutes

This is an easy recipe for how to cook the best Sauerkraut from a bag and make it a delicious and flavorful side everyone will enjoy. It’s a healthy gut-friendly side and goes very well with any kind of roast and bratwurst and is a perfect topping for hotdogs and Reuben sandwiches.

Cook Mode

Keep the screen of your device on

Ingredients

• 100 g 100 bacon cut into small cubes

• 2 bags 2 sauerkraut 500g each bag

• 250 ml 250 apple juice

• 250 ml 250 beef stock or vegetable stock

• 1 1 apple medium-sized, peeled, and then finely crated.

• 1 tbsp 1 caraway seeds

• 1 tsp 1 juniper berries

• 1 1 bay leave dried

• 1 tsp 1 vegetable oil

• 1 tsp 1 honey

• salt for seasoning

• 1 1 potato medium-sized, peeled. and the flesh finely crated .

Directions

• Start by frying the bacon pieces in a medium-sized bottom pan. on medium-high heat. Eventually, add 1 tsp of oil if the bacon contains more meat than fat.
• When the bacon is browned and the bacon fat is released, add the 2 bags of sauerkraut and all the other ingredients but the potato.
• Stir occasionally and let everything cook on medium heat for about 30 minutes. the sauerkraut should be tender now.
• After the 30 minutes, add the finely grated potato meat, stir, and cook for 10 more minutes.
• In the last season, the sauerkraut with salt and eventually a pinch of sugar to your liking.
• The sauerkraut is best served the day after cooking when all the flavors have developed.
• enjoy.

Equipment

• heavy bottom pan (1)
• grater (1)

Notes

• This recipe is for about 6-8 servings. Depending on whether it’s the only side or if there is a second side dish. Please keep that in mind. Happy Cooking. Nina

Nutrition Facts

• Calories: 120kcal
• Carbohydrates: 12g
• Protein: 3g
• Fat: 7g
• Saturated Fat: 2g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 3g
• Trans Fat: 0.02g
• Cholesterol: 11mg
• Sodium: 198mg
• Potassium: 203mg
• Fiber: 1g
• Sugar: 9g
• Vitamin A: 28IU
• Vitamin C: 2mg
• Calcium: 17mg
• Iron: 0.4mg

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The post How to cook the best Sauerkraut from a Bag appeared first on Two Sisters Living Life.

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OK. So you have this beautiful main course recipe but you are lacking and equally beautiful and fancy looking side dish. The side dish should be an easy recipe and because you already have a vegetable side the second side should be a little bit more filling. Potatoes are the answer but they hardly look fancy at all. WRONG. I have the ultimate recipe for you: GARLIC ROSEMARY POTATO STACKS

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Easy oven baked garlic and rosemary stacks are the answer to your side dish payers ?

These stacks definitely look pretty and fancy especially when topped with a fresh rosemary twig. These stacks will be loved by everyone adults and kids. Because, well, for one potatoes ! And secondly they have a very appealing mouthwatering look.

What I love the most about this oven baked potato stacks recipe

• Firstly it’s very easy to make. Slice the potatoes mix with the rest of the ingredients, stack in to the buttered muffin tin form and bake. Voila.
• Secondly the side goes with every main course. It goes perfectly with meat as well as with fish or a vegetarian main courses.
• Thirdly kids love these stacks too. Coolness factor ?.
• And lastly your guests will be very impressed what, in my opinion, is worth all the non work ?.

Potato recipes, yummy potato recipes, easy potato recipes, muffin tin, potato stacks tasty , with cream , potato side dishes

If you make my scrumptious potato recipe, please make sure to leave me some kind words and give the recipe a rating . What I love the most is hearing from you guys. Let me know what you think about it. and of course, if you do make this recipe, don’t forget to also tag us on Instagram ?. Seeing your photos making our recipes, is our favorite thing to do ?.

You can pin our recipes for later too and you’ll find us of course on Pinterest ?.

Warm hugs Nina

My fancy pork tenderloin in puff pastry would be a perfect fit for this scrumptious side.

Delicious oven baked garlic rosemary potato stacks

4 from 35 votes

Recipe by Nina Course: Side DishCuisine: American, austrian, gluten free

Servings

6

Prep time

10

minutes

Cooking time

45

minutes

Calories

215

kcal

This is a delcious potato side recipe for oven baked potato stacks with garlic and rosemary made in a muffin tin . Its an easy side dish and prepared in 10 minutes.

This recipe makes 6 larger potato stacks or 12 smaller potato stacks depending on the muffin tin you are using. Jumbo or Regular.

Cook Mode

Keep the screen of your device on

Ingredients

• 1 kg 1 small potatoes the diameter of the potatos should be the same as the diameter of the muffin forms of your tin. Jumbo muffin tin larger potatoes / Regular mufin tin means smaller potatoes

• 2,5 tsp 2,5 salt fine

• 1 pinch 1 fresh pepper

• 1/2 tsp 1/2 ground garlic powder

• 1/2 tsp 1/2 ground onion powder

• 1/4 tsp 1/4 ground nutmeg

• 1 tbsp 1 fresh minced rosemary

• 150 ml 150 cream

• 2 tbsp 2 butter melted

• 100 g 100 parmesan cheese finely grated

• 100 g 100 rosemary fresh twigs fore decoration

Directions

• Preheat the oven to 190°Celsius or 375° Fahrenheit.
• Butter a jumbo muffin tin (6 forms) or a regular muffin tin (12 forms) .
• Cut the potatoes in 2mm slices (3/32 inch) and put the slices into a medium siced bowl. You can cut them with a mandolin as well.
• Add all other ingredients but the fresh whole rosemary twigs to the bowl and mix everything thoroughly together.
• Stack the potato slices into the buttered muffin forms and pour the sauce that is left in the bowl equally onto all potato stacks.
• Bake in the oven for about 30min to 45min depending on your oven. The stacks are ready when golden brown and crisp on top and the edges. To be extra sure insert a knife and when they are tender they are done.
• Let the stacks cool for 5min on the kitchen counter.
• Push a short cut rosemary twig into every stack before you lift them out of the tin.
• If you think one larger stack or 2 smaller stacks aren't enough of a portion for your guest please double the ingredients .
• Enjoy

Equipment

• jumbo muffin tin or regular muffin tin

Nutrition Facts

• Calories: 215kcal
• Carbohydrates: 38g
• Protein: 5g
• Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 11mg
• Sodium: 874mg
• Potassium: 918mg
• Fiber: 10g
• Sugar: 2g
• Vitamin A: 674IU
• Vitamin C: 25mg
• Calcium: 250mg
• Iron: 6mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

The post Easy oven baked garlic rosemary potato stacks appeared first on Two Sisters Living Life.