What’s your favorite kraut recipe?

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  • What’s your favorite kraut recipe?

    Posted by Musicians_Wife on March 18, 2023 at 11:35 pm

    Heads of cabbage are $ 0.49/lb in my area so I bought about 12 lbs this morning. Made plan kraut, kraut with onions, and one quart jar of kraut with jalapeño and onion as a test. I’m still learning to preserve food and am wondering what recipes y’all have tried and enjoy for kraut. Or any other preservation method you like for cabbage. Given the current price of cabbage I’m debating running back to the store and picking up another head or two before the sale ends.

    RedBlock replied 1 year, 1 month ago 11 Members · 11 Replies
  • 11 Replies
  • DoubleS

    Member
    March 19, 2023 at 1:22 am

    My top favorites are ginger/basil and garlic. Both are phenomenal on a steak. I’m wanting to try a dill sometime. I’ve had store bought dill kraut but haven’t made my own yet. I bet that would be great on a steak, also. Especially if I made dill mashed potatoes as a side.

  • Summerhat-n-Chicks

    Member
    March 19, 2023 at 1:05 pm

    I have a sauerkraut pot that’s constantly in use, but you can also pickle it like cucumbers or just use salt and preserve it that way. I also made regular salad with it, almost like cole slaw, but without the mayo or oil and put it in jars that way. You can also cut the cabbage in 1″ thick slices, rub them with garlic, salt, pepper and fry it a pan. I like to pour a beaten egg over it so it keeps together better.

  • Grampa-J

    Member
    March 19, 2023 at 3:51 pm

    Usually ferment it with onion and caraway seed. Try cooking it up with apples and smoked sausage. I usually use kielbasa. It’s easy to throw in the crockpot if you don’t want to stand over the skillet.

  • PWDOhioRaptureReady

    Member
    March 25, 2023 at 2:18 pm

    I have canned cabbage and it is wonderful. Not kraut, not sour. Just cut into maybe 1” squares, boiled till it turns translucent and packed into a hot pint jar. Pour hot water over in jar and de-bubble well.

    • Musicians_Wife

      Member
      March 26, 2023 at 12:35 am

      That looks interesting. I love boiled cabbage and onions so this seems like something to keep on hand.

  • Bavaria65

    Member
    March 27, 2023 at 1:02 am

    I love fried cabbage! Cut is chunks and fry it with Bacon grease ( or fry out some bacon first ) and onions . Also tasty with some fried Kielbasa or Cabbage Rolls!!

  • coyotech

    Member
    March 27, 2023 at 1:58 am

    I haven’t made any kind of kraut, but beef liver, onions and lots of cabbage all cooked together in a cast iron pan with just a little oil or grease – liver not breaded – is surprisingly delicious! I start the liver cut into small chunks first, and cook it until it’s about half cooked. Then I add the onions and cook them the usual amount, until they’re turning clear. I put salt, pepper and garlic to all that. Then I cut up the cabbage small and put it in the pan, and cook it until the cabbage is cooked down and soft. That’s usually about a half head of cabbage, and it takes about 1/2 an hour. If it needs a little water to steam the cabbage I add some, but it’s not
    always necessary. It doesn’t have much juice this way, but you could
    add more water and make it juicy. If you like your cabbage firmer or your liver more rare, you can modify it, but that’s the way I like it.

  • NonaLee

    Member
    March 27, 2023 at 4:46 am

    I have a great fermented Salvadoran slaw recipe and a great canned slaw with red cabbage.

  • Maryloudug

    Member
    April 5, 2023 at 12:27 am

    Hi ! I was wondering how you made your sauerkraut. I love to eat it but don’t know how to make it.

  • Cooking_Mother

    Member
    April 12, 2023 at 5:06 pm

    We do lemon peel, juniper berries and dill. I also do a second ferment with honey & apples for a sweet kraut.

  • RedBlock

    Member
    April 29, 2023 at 12:46 pm

    Maybe a little late for this sale but a kimchi style cabbage ferment is always favourite here. And we used it with other veg like daicon radish, carrots and beetroot in a sweet and sour pickling brine.

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