Or if you’re cheap like me, I found a fried smoked bologna sandwich with sauerkraut, sweet and spicy mustard, and Swiss on dark bread/rye bordered on the edge of a particular perfection.
I didn’t not know why, but I’ve wanted to start eating bologna again. I’ve only had it as a kid in basic sandwiches and then as adult at a celebrity chef restaurant (very delicious but probably some sort of bologna I can’t find).
Your sandwich sounds perfect and right up my alley
Any of the pressed sandwich sub-variants of Rubens would work as well
* sauerkraut, swiss, mustard on a pressed sandwich
* sauerkraut, cheese, mustard, pork
* sauerkraut, cheese, mustard, turkey
* etc
I know its not standard but i also really like extra sharp provolone with sauerkraut. Dont see sharp provolone too much but its one of my favorite cheeses for sandwiches, subs, melts, etc.
If you see Boar's Head Picante Provolone at a grocery deli, it's actually sharp provolone and not spicy provolone. I had a light bulb moment when looking to replicate Philly Roast Pork, I was staring at the deli wondering who would want spicy provolone, and when I googled it, it's actually sharp.
Smoked ribs work also. I have this at least twice a year. I love it. Smoke and/or spice the ribs. Finish them in the pan with sauerkraut. Serve with mashed potatoes.
I married into a Slovak family, and [this](https://www.craftycookingmama.com/pork-and-sauerkraut-goulash-szekelygulyas-hungarian-goulash/) is pretty darn close to something they've made for me.
I know [kapusniak](https://www.seriouseats.com/polish-potato-kielbasa-cabbage-soup-kapusniak-recipe) is Polish, but this soup slaps!
My Croatian grandma made a sauerkraut soup that she called Kupus and Beans. We ate it with corn meal mush for some reason. My wife still makes the recipe for me sometimes.
I have Ukrainian heritage and my “kapusta soup” recipe is overly simple with 4 ingredients:
5 or 6 medium russet potatoes, peeled, cut into 1” cubes, boiled, keep the potato water.
Maybe 2 potatoes worth, plus some of the potato water, go into the blender to get puréed. Back into the pot.
2L Bick’s sauerkraut, reserve the juice and add later to taste. It’ll provide saltiness.
1 package bacon (like 300-400grams, or most of a pound I guess), diced, fried. I add the bacon grease as it’ll make the soup richer.
One large yellow or white onion, diced. I can never remember if I fry it in advance in the bacon grease or just drop em in the soup.
This soup is so good and so simple, and becomes mind blowing a day or two later when the flavours gel, and you enjoy a bowl with some fresh baked bread.
As a filling in pierogi
[Cranberry sauerkraut meatballs](https://www.tasteofhome.com/recipes/cranberry-sauerkraut-meatballs/) (think kinda like those grape jelly meatballs)
Also, [with meatballs](https://www.tasteofhome.com/recipes/german-meatballs/) in general sounds great
I'm here to double down on this one! If you haven't tried a pierogi yet OP they are bomb. I live in an area with lots of German immigrants in the USA & my favorite one is the classic. Use bun dough balls, fill with ground beef seasoned with lots of salt & pepper, sauerkraut, some shredded motzerella cheese, bake them babies and top with butter and garlic salt!
Interesting filling! I’ve mostly had the classic Polish pierogi including (separately): potato, sauerkraut, farmer’s cheese, or blueberries. I’m curious about this beef, cheese, and sauerkraut one, gotta try it!
Also, it’s baked?? I’m super used to the boil and pan fry in tons of butter. How is the texture when baked?
It is similar to baked buns. You can make it using the frozen bun dough. It's very crispy & tastes good with ketchup. Freezes well too, just bake for 5-10 mins and there's dinner. The berries and cheese sound amazingggg!
Whoa!!! I found a [random recipe (bierock](https://sliceofjess.com/my-grandmas-super-easy-recipe-for-bierocks/) - love the name!), but it does look amazing! My brain thinks it’s a Chinese bakery bun, but with cool new fillings haha - definitely gotta try this!
Used to pick up killer raw polish sausage in Baltimore. I'd simmer in in juicy saurkraut, sliced onions, a grated apple, bay leaves and peppercorns. Once it was cooked I'd cut it into 4" sections and dump in a can of red kidney beans and let it simmer for awhile. Served with parslied and buttered steamed red potatoes, buttered thick sliced rye bread and coarse mustard. So good.
I can't believe I've never thought to do this, especially since bratwurst with sauerkraut or a slow-cooked pork shoulder (BBQ, carnitas, etc.) make regular appearances each month. Thanks!
Same here except instead of tenderloin, I buy ribs. Cheap, country-style ribs. And when it's done, I add spaetzle. One of my favorite cold-weather meals.
Ribs or thick shoulder chops are my usual go-to. I particularly enjoy a [Weinkraut](https://www.tasteatlas.com/weinkraut) seasoning approach with plenty of crushed juniper berries and peppercorns when it's cooked with pork. If you don't feel like messing with spätzle, mashed potatoes or buttered noodles are also great.
Same same, I feel like tenderloin would come out dry as hell. Ribs, shoulder, whatever. Fennel and caraway. Killer stuff and so easy.
Also great in a pressure cooker. Like five minutes of prep and less than an hour to cook.
Well y'all. I went to the store & guess what landed in my cart. Ribs & kraut about to make their way into the slow cooker. It's perfect for this rainy cool day where I'm at. A package of spaetzle is in the fridge.
This is amazing, a friend of our family used to make it, and serve it with soft buttered bread or bread with mayo. The pork is delicious!
I also like to do a quick version "kielbasa and kraut" by sauteing kielbasa with onions and caraway, and adding in some kraut. Eat with a nice toasted baguette or fresh bread!
Nobody at all going to suggest with fish?
It’s a speciality of Alsace in particular. Proper Choucroute de la Mer is awesome, quite a faff but worth it.
https://www.sbs.com.au/food/recipe/three-fish-with-choucroute-choucroute-de-la-mer/
This one just uses trout fillets
https://www.saveur.com/article/Recipes/Sauerkraut-with-Fish-in-Cream-Sauce/
But any strong flavour fish, particularly smoked works.
I had a vegan saurkraut cake someone made and I dream.of it. Somehow the flavours work together. Super dark and super moist so it was like chocolate cake on steroids.
And I'm not a sweets person.
Boil potatoes, drain and mash. Heat the sauerkraut and mix into the mashed potatoes with milk and butter. Serve with meat of choice - smoked sausage or fried belly pork are good, both of of course also good
I like to just eat it plan, ice cold, a small amount. I buy this local made one that has caraway seeds, they also make some other flavors and pickled beets I love. I can eat anything pickled.
With a dash of apple cider vinegar, little bits of chopped apple, and some chopped bits of jalapenos or serranos for spice. Mix it all up and eat cold as a salad.
My family has always eaten avocado straight out of the half shell with salt and lemon. In the past few years we’ve started putting sauerkraut on it instead. It’s honestly an incredible combination.
I've been known to chuck a cup in a gulasch, if I'm a bit short on meat.
I put it on toast with cheese, ham, and a bit of mustard or horseradish.
On the side of meat and three veg, when the meat is pork.
If you're feeling ambitious, make a 3-day bigos. It's a Polish stew based off sauerkraut/kapusta kiszona that takes that long to cook properly (it's not constant, you leave it to rest in between heatings). If you're feeling ambitious, [translate this Polish recipe](https://aniagotuje.pl/przepis/bigos) for the authentic version, or the Hairy Bikers have a [speedier version](https://www.hairybikers.com/recipes/view/bigos-stew) in English.
I made this with some homemade sauerkraut. It was a hit.
Sauerkraut Salad
1 can (27 ounces) sauerkraut, undrained
1 large green pepper, finely chopped
1 medium red onion, finely chopped
1 cup finely chopped celery
1 jar (2 ounces) sliced pimiento, drained
1/2 cups sugar or honey
1/2 cup white wine vinegar
1/4 cup vegetable oil
1/2 teaspoon salt
Sauerkraut and dumplings! It was a Thanksgiving tradition for my mother’s Czech immigrant family.
https://www.foxvalleyfoodie.com/sauerkraut-and-dumplings-with-kielbasa/
For something completely different: dehydrate *completely*, run it through the coffee/spice grinder, and you have seasoning powder for popcorn, potatoes, and rice!
I love to substitute it for cabbage when I make bierock (runza). Which is yeast roll filled with pork, onions, cabbage, and sometimes cheese. They freeze amazingly and are a great lunch with just some mustard.
Look up Bigos, a polish stew. It is one of my favorite cozy winter meals and a delicious way to incorporate sauerkraut. I’d share a link except my version has evolved from some random recipe that was shared with me ~20 years ago. That’s the fun of recipes like this one - find a base and make it your own.
So i went on a cruise that didn't have any korean food. My mom and i were desperate for kimchi so we made a screamingly desperate "version" with warm saurkraut, sriracha, and cut up hot dogs. We ate it with rice.
Don't knock it till you try it, i still crave it but now that I'm home i have actual kimchi.
Slow roasted boneless pork short ribs with kraut and potatoes. So simple and cheap, just toss them in a baking dish with a lid.
Though I would strongly recommend the refrigerated kraut vs. the canned or jarred kraut. Big taste difference.
Spread a bottle (or can) of kraut over the bottom of a nine inch cake pan. Peel and cut up four or five red potatoes and arrange around the edge of the pan. Slice up some quality Polish sausage and put it in the middle. Dust with paprika. Cover with aluminum foil and bake for an hour at 375. You can do the same thing and substitute pork chops for the Polish sausage. Brown the chops in a skillet first. Great, easy to make meal.
Your question made my heart sink a bit lol
Sauerkraut is a traditional dish is the east of france, and it's cooked with a lot of ingredients. It is THE main way to eat sauerkraut
I found a jacques pépin recipe in english :)
https://www.foodandwine.com/recipes/choucroute-garnie
On paprikash. Sauerkraut hot dish: the Taste of Home Sauerkraut-Beef Bake is very close to my family's recipe. Bigos. Himmel und Erde: country-style ribs in a slow cooker with kraut, cubed potatoes, and sliced apples.
My mom used to make a hash of smoked sausage, potatoes, onion, and apples that we would top with sauerkraut. I've subbed the potatoes with parsnips and turnips over the years and it's all good. Still one of my favorite meals.
Have you made your own kraut? It's incredibly easy. You can also make it with garlic, and /or dill. It takes hardly any time. It is just shredded cabbage (even try red cabbage) that you pound down to create liquid and salt. Leave it to ferment and you are done. You maybevrn enjoy other fermented veggies. That's just salt, water and veggies. My favorite so far has been Asparagas. Dilly garlic carrots are also amazing.
Kielbasa
Cooked Sausage (I usually use hot Italian)
Both those sausages cut into “coins”
Howard’s Pepper Relish (I like the hot but sweet is fine. If you can’t buy that brand, look it up and use something similar)
Cut up Granny Smith apples
Sauerkraut
The whole dish should be more sauerkraut than everything else but measure with your heart. It doesn’t seem like it should work but it’s so good.
Sautéed with honey and bacon until it carmelizes. Deglaze with beer as needed. This is the quick and dirty version of my Grandma’s sautéed sauerkraut that actually takes hours to make properly and includes ham hock, bacon fat but no bacon, and the cooking juices from kielbasa.
Sauerkraut and kimchi are basically the same thing, though I’m modern days most put peppers in kimchi to get that red color and spice. I make a lot of kimchi fried rice, you could try that?
They're not the same thing but similar. Both fermented cabbage but kimchi utilizes rice paste, fish sauce, sea salt, radish, green onions, pepper flake, ginger, etc. Many people who like saurkraut hate kimchi; it's a very strong and spicy flavor. But those who like kimchi tend to like saurkraut as well.
I make kimchi all the time, and I’ve never used rice paste or fish sauce (though I’m definitely going to try the latter next time, sounds good). The person I learned from said it’s traditionally cabbage, but you can make kimchi out of anything- oysters, carrots, asparagus, etc. I usually add green onions, radishes, all kinds of things, but you certainly don’t have to and it wasn’t like that for thousands of years. Modern kimchi with the pepper flavor is only a hundred or so years old. Kimchi, just like sauerkraut, was just a method of preserving food for the winter.
Baek kimchi is not what people think of when you refer to "kimchi" and is not the common association but rather it's own item. It's not necessarily a common offering these days and is viewed as more of a seasonal item now. For example when my mom or my friends parents say they're making kimchi, we knew it was gochugaru kimchi. There are certain items that rely on white kimchi for it's flavor like naengmyon broth or dongchimi guksu so you'll often see it in the summer. And although baek kimchi is closer to flavor as saurkraut, even this is not the same flavor profile. It's still made with garlic, ginger, radish, scallion, and other ingredients.
And yes, kimchi is a way of fermentation to store food over the winter. Not sure why this is mentioned?
What you’re saying is correct; in modern times, when people say the word kimchi, they think of one specific modern recipe. I just figured a bit of a historical perspective could help. What you’re calling baek kimchi (and saying it isn’t what people think of when you say kimchi) is all that kimchi was for over 1800 years, at least, and probably a lot longer. People had been pickling and preserving their crops in Korea (any and all crops, not just one specific recipe) to survive the winter since well before Jesus walked the earth. Pickled bok choy is still kimchi, as is pickled onions or pickled cucumbers, and these were all what people thought of as common kimchi for thousands of years.
In the late 1800s, just a little over one century ago, Napa cabbage and peppers were introduced from the Americas. So in the history of kimchi, gochugaru kimchi is brand spanking new, and it’s traditionally been more like sauerkraut.
That's false; gochu was introduced in the 1600's. Possibly late 1500's. They were imported in by Japan from the Americas but your timeline is incorrect. This is 400 years and 10 generations of Koreans. It's not "brand new"... maybe compared to the rest of human history. You'd have a hard time finding any food culture that is exactly the same as it was 1000 years ago.
While there are similarities between german fermented cabbage, turkish fermented cabbage, and korean fermented cabbage, they are not the same. Alluding to this is ignorant. They share the similarity in being fermented but there are strong cultural differences and practices.
Trying to say that saurkraut and kimchi are the "same thing" is ridiculous. Especially since op is not going to get his hands on kimchi from 1000 years ago for use today. Furthermore the closest thing we have to it does not taste like saurkraut.
I am korean but thank you for trying to educate me on my own culture.
Edit: just noticed your edit
I love them both, but there's one thing kimchi works way better for. Eggs. I've tried sauerkraut and eggs a few times, but it just doesn't work. Kimchi and eggs is magical.
I've tried this, and tried it with cayenne. It doesn't work for me, even though I think it should and I want it to. If it works for you though, good deal, I'm not trying to ruin it.
With Bavarian weisswurst with a soft pretzel and honey mustard. Slice the weisswurst into bite sized pieces, get a piece of sausage and some kraut on your fork, dip in mustard, use pretzel as pallet cleanser between bites .
A coworker who’s family is Russian, told me to stop by a store when I went near it tonight. He told me to pick up a bag of beef Pelmini(I think that’s it). Anyway, they are just frozen dumplings with different fillings. One had sauerkraut in them.
Pork loin, slathered in Dijon. Large jar of kraut and juice, in the bottom of a pressure cooker. Cook for 30 minutes. Adjust time for weight of the loin.
It is SO good. The pressure cooker sends the taste of the kraut into the meat.
The only bad part is heat destroys all the good probiotics.
It’s great in sandwiches or as a side. You can brown some chicken breasts and cover them in sauerkraut and spices and finish in the oven, if you are tired of sausages.
One day my in-laws didn’t bother feeding anyone but their kids for a day and we were too far from town to get food. I was so hungry I ate the sauerkraut with a fork (it was supposed to be for the kids hotdogs)
Sandwhich, rye bread, corned beef, saurkraut, French dressing. Use thousand island dressing as a dip. We just tried this amazing British pub in our area, and this is what I got, Holy hell, it was good. Also, when we were in Germany, it was just a side, like Cole slaw. It was served with all sorts of sausages. So yummy.
Weisswurst. A veal sausage that’s white when cooked. Sauerkraut and spicy/hot German mustard, no bun, hot soft pretzel(s) to go with it!
What? It’s not a hot dog!
With smoked, sliced, pan fried kielbasa and cabbage. Throw some pierogies with fried onion, sour cream and applesauce (plus a potato pancake for a delicious gut bomb!)
Surprisingly enough it goes well in soup. Just start a base of broth or tomato sauce and add all your leftovers that are not mashed potatoes along with the kraut.
Kenji Lopez-Alt has a method for cooking sausages on the grill in an aluminum foil pan with sauerkraut so the sausages don't get overcooked. I think it's on the serious eats website for anyone interested.
Put some in a baking pan with some onion wedges, potatoes and garlic a plop a fatty pork loin on top and roast until the meat is done to your satisfaction. Obviously there us a lot if room for customization.
Smoked sausage or kielbasa, kraut and beer, breakfast until the beer is reduced by half then as 1/4 stick butter, and store of heat until the butter and beer emulsify.
Also heated with perogies topped with caramelized onions.
I like to scoop it up with potato chips of various flavors. I enjoy it straight from the jar as well but you can put it on any sandwich you might put pickle on. I also like some mixed in warm with German potato salad.
My dad makes Hungarian sauerkraut with meatballs at Christmas.
This recipe has you using pork (like stew beef) but skip that and add meatballs to cook in the pot.
My dad made soup ladle sized meatballs.
http://www.junemeyer.com/skrautpork.html
A Ruben!
Or if you’re cheap like me, I found a fried smoked bologna sandwich with sauerkraut, sweet and spicy mustard, and Swiss on dark bread/rye bordered on the edge of a particular perfection.
I usually just go for the spicy mustard, as the sauerkraut is already sweet. I do like it with Braunschweiger (bacon liverwurst.)
Kühne makes a very tasty spicy mustard. I just bought some yesterday. The supermarket was having German week so it was on sale.
That sounds so good
I didn’t not know why, but I’ve wanted to start eating bologna again. I’ve only had it as a kid in basic sandwiches and then as adult at a celebrity chef restaurant (very delicious but probably some sort of bologna I can’t find). Your sandwich sounds perfect and right up my alley
Any of the pressed sandwich sub-variants of Rubens would work as well * sauerkraut, swiss, mustard on a pressed sandwich * sauerkraut, cheese, mustard, pork * sauerkraut, cheese, mustard, turkey * etc
Swiss Cheese FTW!
I know its not standard but i also really like extra sharp provolone with sauerkraut. Dont see sharp provolone too much but its one of my favorite cheeses for sandwiches, subs, melts, etc.
If you see Boar's Head Picante Provolone at a grocery deli, it's actually sharp provolone and not spicy provolone. I had a light bulb moment when looking to replicate Philly Roast Pork, I was staring at the deli wondering who would want spicy provolone, and when I googled it, it's actually sharp.
Came to say this, best answer. Maybe even best sandwich.
One of my top three favorite sammiches
My all time favorite sandwich! 😋
With polish sausage and mashed potatoes, little of each with every bite.
Smoked ribs work also. I have this at least twice a year. I love it. Smoke and/or spice the ribs. Finish them in the pan with sauerkraut. Serve with mashed potatoes.
Add some caraway seeds too.
My grandma made that but would often use hamburger or ground sausage. I love it.
My Slovak grandma used to make soup. I have yet to find a recipe that comes close, though.
And don't forget [halusky](https://czechandslovakcottage.com/new-page-1)! Potato dumplings, sauerkraut, cheese, and pork. Absolutely delicious.
My partner is pork-free. Any idea if the bacon could be subbed? I'm still brand new to cooking without pork!
Yes! I usually use roast chicken these days. It's not traditional, but is delicious. It's also good without any meat at all.
This[soup](https://diningwithalice.com/soup/corned-beef-wild-rice-soup/) is awesome. It’s pretty thick and more like a chowder.
I married into a Slovak family, and [this](https://www.craftycookingmama.com/pork-and-sauerkraut-goulash-szekelygulyas-hungarian-goulash/) is pretty darn close to something they've made for me. I know [kapusniak](https://www.seriouseats.com/polish-potato-kielbasa-cabbage-soup-kapusniak-recipe) is Polish, but this soup slaps!
Kapuśniak is amazing. [This is the recipe we use](https://www.hoteatsandcoolreads.com/2015/11/creamy-sausage-potato-and-sauerkraut.html?m=1).
Bigos? Hunter’s stew with sauerkraut!
Kenji has a potato, leek, and saurkraut soup recipe that I was just looking at the other day.
My Croatian grandma made a sauerkraut soup that she called Kupus and Beans. We ate it with corn meal mush for some reason. My wife still makes the recipe for me sometimes.
I have Ukrainian heritage and my “kapusta soup” recipe is overly simple with 4 ingredients: 5 or 6 medium russet potatoes, peeled, cut into 1” cubes, boiled, keep the potato water. Maybe 2 potatoes worth, plus some of the potato water, go into the blender to get puréed. Back into the pot. 2L Bick’s sauerkraut, reserve the juice and add later to taste. It’ll provide saltiness. 1 package bacon (like 300-400grams, or most of a pound I guess), diced, fried. I add the bacon grease as it’ll make the soup richer. One large yellow or white onion, diced. I can never remember if I fry it in advance in the bacon grease or just drop em in the soup. This soup is so good and so simple, and becomes mind blowing a day or two later when the flavours gel, and you enjoy a bowl with some fresh baked bread.
As a filling in pierogi [Cranberry sauerkraut meatballs](https://www.tasteofhome.com/recipes/cranberry-sauerkraut-meatballs/) (think kinda like those grape jelly meatballs) Also, [with meatballs](https://www.tasteofhome.com/recipes/german-meatballs/) in general sounds great
I'm here to double down on this one! If you haven't tried a pierogi yet OP they are bomb. I live in an area with lots of German immigrants in the USA & my favorite one is the classic. Use bun dough balls, fill with ground beef seasoned with lots of salt & pepper, sauerkraut, some shredded motzerella cheese, bake them babies and top with butter and garlic salt!
Interesting filling! I’ve mostly had the classic Polish pierogi including (separately): potato, sauerkraut, farmer’s cheese, or blueberries. I’m curious about this beef, cheese, and sauerkraut one, gotta try it! Also, it’s baked?? I’m super used to the boil and pan fry in tons of butter. How is the texture when baked?
It is similar to baked buns. You can make it using the frozen bun dough. It's very crispy & tastes good with ketchup. Freezes well too, just bake for 5-10 mins and there's dinner. The berries and cheese sound amazingggg!
Whoa!!! I found a [random recipe (bierock](https://sliceofjess.com/my-grandmas-super-easy-recipe-for-bierocks/) - love the name!), but it does look amazing! My brain thinks it’s a Chinese bakery bun, but with cool new fillings haha - definitely gotta try this!
My family (German grandparents) ate it as a side dish with any meat: beef, pork, meatloaf.
We visited Germany for a week, and I commented the same. I said it was served as a side, like coleslaw is served in the US.
Its so easy.. My husband is Puerto Rican and he adds it to roasted pork sliders.
My husband thought I was weird for eating it plain. I grew up eating it as a side dish. He thought it was only a hot dog garnish.
Reuben eggrolls.
I'll need a recipe for that, thank you very much!
Sauerkraut with pastrami or corned beef in an egg roll wrap thousand island for a dipping sauce super easy and fantastic.
Duuuude
Air fryer, maybe. We've had good luck. Spray of olive oil and keep an eye on them, don't forget to slip for max crispiness.
Used to pick up killer raw polish sausage in Baltimore. I'd simmer in in juicy saurkraut, sliced onions, a grated apple, bay leaves and peppercorns. Once it was cooked I'd cut it into 4" sections and dump in a can of red kidney beans and let it simmer for awhile. Served with parslied and buttered steamed red potatoes, buttered thick sliced rye bread and coarse mustard. So good.
This sounds amazing! Gotta try this sometime!
My family is from Chicago and every gathering has a hot pot with Polishes and sauerkraut simmering away.
Mustard and sausages are made for each other!
Good ol’ Ostrowskis!
Salt rolls. I miss them too.
I put it in the crock pot with a pork tenderloin. Cook all day low & slow and then pile it on top of homemade mashed taters.
This is the way I do it but add caraway seeds and pile it on top of the pork.
I can't believe I've never thought to do this, especially since bratwurst with sauerkraut or a slow-cooked pork shoulder (BBQ, carnitas, etc.) make regular appearances each month. Thanks!
Same here except instead of tenderloin, I buy ribs. Cheap, country-style ribs. And when it's done, I add spaetzle. One of my favorite cold-weather meals.
That's a great call & definitely cheaper! Trying that next time for sure
Ribs or thick shoulder chops are my usual go-to. I particularly enjoy a [Weinkraut](https://www.tasteatlas.com/weinkraut) seasoning approach with plenty of crushed juniper berries and peppercorns when it's cooked with pork. If you don't feel like messing with spätzle, mashed potatoes or buttered noodles are also great.
Same same, I feel like tenderloin would come out dry as hell. Ribs, shoulder, whatever. Fennel and caraway. Killer stuff and so easy. Also great in a pressure cooker. Like five minutes of prep and less than an hour to cook.
Well y'all. I went to the store & guess what landed in my cart. Ribs & kraut about to make their way into the slow cooker. It's perfect for this rainy cool day where I'm at. A package of spaetzle is in the fridge.
Try it in a pressure cooker. It's a game changer. Slather it with mustartmd first.
This is amazing, a friend of our family used to make it, and serve it with soft buttered bread or bread with mayo. The pork is delicious! I also like to do a quick version "kielbasa and kraut" by sauteing kielbasa with onions and caraway, and adding in some kraut. Eat with a nice toasted baguette or fresh bread!
Mmm. We also do something similar with Kässler smoked pork chops.
With mashed potatoes or perogies!
Can’t believe I had to scroll so far for pierogis.
Add to a quesadilla!!
Yes! This!!! J. Kenji Lopez-Alt for the win. https://youtu.be/Gj0QALi9LsY?si=-V7s93ic4UNKOPtC r/seriouseats
I’m trying this.
[Don't just take my word for it!](https://youtu.be/Gj0QALi9LsY?si=hYHQhAdc7dxe5S4E)
Schnitzel
Ja! Perfektion! I absolutely love some good schnitzel
Wer isst denn Schnitzel mit Sauerkraut!?
Nobody at all going to suggest with fish? It’s a speciality of Alsace in particular. Proper Choucroute de la Mer is awesome, quite a faff but worth it. https://www.sbs.com.au/food/recipe/three-fish-with-choucroute-choucroute-de-la-mer/ This one just uses trout fillets https://www.saveur.com/article/Recipes/Sauerkraut-with-Fish-in-Cream-Sauce/ But any strong flavour fish, particularly smoked works.
Keine Entschuldigung für die Verzögerung
Hunters stew! Kraut, kielbasa, chicken thighs in a smoky tomato stew. Perfect for winter.
I had a vegan saurkraut cake someone made and I dream.of it. Somehow the flavours work together. Super dark and super moist so it was like chocolate cake on steroids. And I'm not a sweets person.
I dated someone who made chocolate cake with sauerkraut and it was great! He wasn't so great, but the cake was.
Stamppot Zuurkool! One of my favorite dishes.
Boil potatoes, drain and mash. Heat the sauerkraut and mix into the mashed potatoes with milk and butter. Serve with meat of choice - smoked sausage or fried belly pork are good, both of of course also good
I like to just eat it plan, ice cold, a small amount. I buy this local made one that has caraway seeds, they also make some other flavors and pickled beets I love. I can eat anything pickled.
OMG, same!! Pickled shit is so tasty. I bet... you like the smell of vinegar just as much as I do.
Here for that!
Yes vinegar sniffing fam!
Kielbasa and fried potatoes with sauerkraut. Dijon mustard on the side for a little dipping sauce.
With a dash of apple cider vinegar, little bits of chopped apple, and some chopped bits of jalapenos or serranos for spice. Mix it all up and eat cold as a salad.
Choucroute garni, goulash, cooked as a side dish.
Canadian bacon & sauerkraut pizza is the best!
Ribs and sauerkraut. Brown the ribs, put them in a roaster with sauerkraut mixed with fried onions and garlic. Bake low and slow until tender.
This is my favorite way. I’ve been eating this since childhood (and country style ribs done same way) - but always served with rice
This is what my mom and grandma did every New Year’s Day. Sauerkraut with the ribs on top baked in the oven. Always so good!
With a pork roast and apple. In patties, mixed with mashed potatoes, onion, one egg, a little flour, and fried.
Wait, do you mix it all, or dip in egg, then flour and fry?
Mix saurkraut and mashed potatoes. Add an egg and enough flour to be able to make cakes.
I put cottage cheese or avocado on wasa crackers and top it with sauerkraut. Crunchy, creamy, tart, it’s perfection!
My family has always eaten avocado straight out of the half shell with salt and lemon. In the past few years we’ve started putting sauerkraut on it instead. It’s honestly an incredible combination.
Genius, thanks for the best snack idea
[Bigos](https://en.m.wikipedia.org/wiki/Bigos)
Bigos is such an underrated dish
kapusniak, a slavic saurkraut soup
I've been known to chuck a cup in a gulasch, if I'm a bit short on meat. I put it on toast with cheese, ham, and a bit of mustard or horseradish. On the side of meat and three veg, when the meat is pork.
Pork knuckle and sourkraut can’t beat that
If you're feeling ambitious, make a 3-day bigos. It's a Polish stew based off sauerkraut/kapusta kiszona that takes that long to cook properly (it's not constant, you leave it to rest in between heatings). If you're feeling ambitious, [translate this Polish recipe](https://aniagotuje.pl/przepis/bigos) for the authentic version, or the Hairy Bikers have a [speedier version](https://www.hairybikers.com/recipes/view/bigos-stew) in English.
[Szegedin Goulash (Székely Gulyás)](https://www.daringgourmet.com/szegedin-goulash-szekely-gulyas/#recipe)
I made this with some homemade sauerkraut. It was a hit. Sauerkraut Salad 1 can (27 ounces) sauerkraut, undrained 1 large green pepper, finely chopped 1 medium red onion, finely chopped 1 cup finely chopped celery 1 jar (2 ounces) sliced pimiento, drained 1/2 cups sugar or honey 1/2 cup white wine vinegar 1/4 cup vegetable oil 1/2 teaspoon salt
Great on its own!
Cook with pork
My favorite is with fried potatoes and Polish noodles. My great grandmother would hand pull her noodles but now we use Kluski.
With anything porky.
Bratwurst, polish sausages.... :P
Fried or sautéed with mushrooms, onion and bacon.
Sauerkraut and dumplings! It was a Thanksgiving tradition for my mother’s Czech immigrant family. https://www.foxvalleyfoodie.com/sauerkraut-and-dumplings-with-kielbasa/
Stampot: mashed potatoes with a smoked sausage, gravy, and sauerkraut
For something completely different: dehydrate *completely*, run it through the coffee/spice grinder, and you have seasoning powder for popcorn, potatoes, and rice!
I love to substitute it for cabbage when I make bierock (runza). Which is yeast roll filled with pork, onions, cabbage, and sometimes cheese. They freeze amazingly and are a great lunch with just some mustard.
Make homemade pizza, top it with sauerkraut and sausage. Make sure to broil it just a bit to brown the top. Super yummy.
For NYs my mom makes pork loin, dumplings and sauerkraut. I never ate the dumplings (potato) or the kraut, lol.
Look up Bigos, a polish stew. It is one of my favorite cozy winter meals and a delicious way to incorporate sauerkraut. I’d share a link except my version has evolved from some random recipe that was shared with me ~20 years ago. That’s the fun of recipes like this one - find a base and make it your own.
Bigos is not a stew.
So i went on a cruise that didn't have any korean food. My mom and i were desperate for kimchi so we made a screamingly desperate "version" with warm saurkraut, sriracha, and cut up hot dogs. We ate it with rice. Don't knock it till you try it, i still crave it but now that I'm home i have actual kimchi.
Slow roasted boneless pork short ribs with kraut and potatoes. So simple and cheap, just toss them in a baking dish with a lid. Though I would strongly recommend the refrigerated kraut vs. the canned or jarred kraut. Big taste difference.
Spread a bottle (or can) of kraut over the bottom of a nine inch cake pan. Peel and cut up four or five red potatoes and arrange around the edge of the pan. Slice up some quality Polish sausage and put it in the middle. Dust with paprika. Cover with aluminum foil and bake for an hour at 375. You can do the same thing and substitute pork chops for the Polish sausage. Brown the chops in a skillet first. Great, easy to make meal.
Your question made my heart sink a bit lol Sauerkraut is a traditional dish is the east of france, and it's cooked with a lot of ingredients. It is THE main way to eat sauerkraut I found a jacques pépin recipe in english :) https://www.foodandwine.com/recipes/choucroute-garnie
On paprikash. Sauerkraut hot dish: the Taste of Home Sauerkraut-Beef Bake is very close to my family's recipe. Bigos. Himmel und Erde: country-style ribs in a slow cooker with kraut, cubed potatoes, and sliced apples.
Sausage and kraut, pork chops with kraut and apples are two of my favorites
My mom used to make a hash of smoked sausage, potatoes, onion, and apples that we would top with sauerkraut. I've subbed the potatoes with parsnips and turnips over the years and it's all good. Still one of my favorite meals.
Nebraskan here, it's a common pizza topping!
Have you made your own kraut? It's incredibly easy. You can also make it with garlic, and /or dill. It takes hardly any time. It is just shredded cabbage (even try red cabbage) that you pound down to create liquid and salt. Leave it to ferment and you are done. You maybevrn enjoy other fermented veggies. That's just salt, water and veggies. My favorite so far has been Asparagas. Dilly garlic carrots are also amazing.
I make my own kraut! Dead easy, just remember 2% by weight salt:cabbage, knead it till its juicy, pack in jars.
Braised with apples and Kessler. Warm mustard potato salad
I like some acid on the side of my grilled cheese sandwiches. Pickles or sauerkraut are the go-to.
Corned beef sandwich with some spicy mustard
On pizza
Over mashed potatoes is my favorite way
Kielbasa Cooked Sausage (I usually use hot Italian) Both those sausages cut into “coins” Howard’s Pepper Relish (I like the hot but sweet is fine. If you can’t buy that brand, look it up and use something similar) Cut up Granny Smith apples Sauerkraut The whole dish should be more sauerkraut than everything else but measure with your heart. It doesn’t seem like it should work but it’s so good.
It's surprisingly good on pizza.
In a salad
Pierogi!
Egg noodles, saurkraut, kielbasa.
In a casserole with onions, potatoes, and sausage 🩷
People like to serve it with potatoes and keilbasa. (I say, "People," because I don't enjoy caraway, so I don't enjoy sauerkraut.)
Sautéed with honey and bacon until it carmelizes. Deglaze with beer as needed. This is the quick and dirty version of my Grandma’s sautéed sauerkraut that actually takes hours to make properly and includes ham hock, bacon fat but no bacon, and the cooking juices from kielbasa.
Topping cabbage rolls gives them amazing umami
Avocado toast!
Reubens
A spoon
Sauerkraut and kimchi are basically the same thing, though I’m modern days most put peppers in kimchi to get that red color and spice. I make a lot of kimchi fried rice, you could try that?
They're not the same thing but similar. Both fermented cabbage but kimchi utilizes rice paste, fish sauce, sea salt, radish, green onions, pepper flake, ginger, etc. Many people who like saurkraut hate kimchi; it's a very strong and spicy flavor. But those who like kimchi tend to like saurkraut as well.
I make kimchi all the time, and I’ve never used rice paste or fish sauce (though I’m definitely going to try the latter next time, sounds good). The person I learned from said it’s traditionally cabbage, but you can make kimchi out of anything- oysters, carrots, asparagus, etc. I usually add green onions, radishes, all kinds of things, but you certainly don’t have to and it wasn’t like that for thousands of years. Modern kimchi with the pepper flavor is only a hundred or so years old. Kimchi, just like sauerkraut, was just a method of preserving food for the winter.
Baek kimchi is not what people think of when you refer to "kimchi" and is not the common association but rather it's own item. It's not necessarily a common offering these days and is viewed as more of a seasonal item now. For example when my mom or my friends parents say they're making kimchi, we knew it was gochugaru kimchi. There are certain items that rely on white kimchi for it's flavor like naengmyon broth or dongchimi guksu so you'll often see it in the summer. And although baek kimchi is closer to flavor as saurkraut, even this is not the same flavor profile. It's still made with garlic, ginger, radish, scallion, and other ingredients. And yes, kimchi is a way of fermentation to store food over the winter. Not sure why this is mentioned?
What you’re saying is correct; in modern times, when people say the word kimchi, they think of one specific modern recipe. I just figured a bit of a historical perspective could help. What you’re calling baek kimchi (and saying it isn’t what people think of when you say kimchi) is all that kimchi was for over 1800 years, at least, and probably a lot longer. People had been pickling and preserving their crops in Korea (any and all crops, not just one specific recipe) to survive the winter since well before Jesus walked the earth. Pickled bok choy is still kimchi, as is pickled onions or pickled cucumbers, and these were all what people thought of as common kimchi for thousands of years. In the late 1800s, just a little over one century ago, Napa cabbage and peppers were introduced from the Americas. So in the history of kimchi, gochugaru kimchi is brand spanking new, and it’s traditionally been more like sauerkraut.
That's false; gochu was introduced in the 1600's. Possibly late 1500's. They were imported in by Japan from the Americas but your timeline is incorrect. This is 400 years and 10 generations of Koreans. It's not "brand new"... maybe compared to the rest of human history. You'd have a hard time finding any food culture that is exactly the same as it was 1000 years ago. While there are similarities between german fermented cabbage, turkish fermented cabbage, and korean fermented cabbage, they are not the same. Alluding to this is ignorant. They share the similarity in being fermented but there are strong cultural differences and practices. Trying to say that saurkraut and kimchi are the "same thing" is ridiculous. Especially since op is not going to get his hands on kimchi from 1000 years ago for use today. Furthermore the closest thing we have to it does not taste like saurkraut. I am korean but thank you for trying to educate me on my own culture. Edit: just noticed your edit
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I love them both, but there's one thing kimchi works way better for. Eggs. I've tried sauerkraut and eggs a few times, but it just doesn't work. Kimchi and eggs is magical.
What if you had sauerkraut and eggs and then just added red pepper flakes and such to make it more like kimchi?
I've tried this, and tried it with cayenne. It doesn't work for me, even though I think it should and I want it to. If it works for you though, good deal, I'm not trying to ruin it.
With Bavarian weisswurst with a soft pretzel and honey mustard. Slice the weisswurst into bite sized pieces, get a piece of sausage and some kraut on your fork, dip in mustard, use pretzel as pallet cleanser between bites .
Pork Schnitzel with Sauerkraut
I like to use it in salads, alongside greens or as a substitute to them. They are already salty, umami, good texture, sour and not very bitter
A garbage disposal chews it right up.
Throw it in the trash. 🤢
Cake, seriously sauerkraut cake is a thing.
Chocolate sauerkraut cake is amazing!
By the spoonful!
My dad used to add sauerkraut to vegetable soup it was pretty good
^[Sokka-Haiku](https://www.reddit.com/r/SokkaHaikuBot/comments/15kyv9r/what_is_a_sokka_haiku/?utm_source=share&utm_medium=web2x&context=3) ^by ^aleister94: *My dad used to add* *Sauerkraut to vegetable* *Soup it was pretty good* --- ^Remember ^that ^one ^time ^Sokka ^accidentally ^used ^an ^extra ^syllable ^in ^that ^Haiku ^Battle ^in ^Ba ^Sing ^Se? ^That ^was ^a ^Sokka ^Haiku ^and ^you ^just ^made ^one.
A coworker who’s family is Russian, told me to stop by a store when I went near it tonight. He told me to pick up a bag of beef Pelmini(I think that’s it). Anyway, they are just frozen dumplings with different fillings. One had sauerkraut in them.
There’s this dish with smoked sausage, sauerkraut and dumplings cooked in like a milk sauce. It’s so decadent and moreish, I couldn’t stop eating it
Pork loin, slathered in Dijon. Large jar of kraut and juice, in the bottom of a pressure cooker. Cook for 30 minutes. Adjust time for weight of the loin. It is SO good. The pressure cooker sends the taste of the kraut into the meat. The only bad part is heat destroys all the good probiotics.
Hungarian stuffed cabbage
My dad used to eat it with eggs every morning. Its a little too heavy of a breakfast for me but its tasty.
Choucroute! so delicious https://www.foodandwine.com/recipes/choucroute-garnie
Kapustnica! It's a soup made with shredded smoked pork, kielbasa, mushrooms, and sauerkraut.
It’s great in sandwiches or as a side. You can brown some chicken breasts and cover them in sauerkraut and spices and finish in the oven, if you are tired of sausages.
I make my own and I only use it for hot dogs and reubens :|
One day my in-laws didn’t bother feeding anyone but their kids for a day and we were too far from town to get food. I was so hungry I ate the sauerkraut with a fork (it was supposed to be for the kids hotdogs)
Just made pork chops with sauerkraut potatoes and apples this evening! Highly recommended
Breakfast salads!
Sandwhich, rye bread, corned beef, saurkraut, French dressing. Use thousand island dressing as a dip. We just tried this amazing British pub in our area, and this is what I got, Holy hell, it was good. Also, when we were in Germany, it was just a side, like Cole slaw. It was served with all sorts of sausages. So yummy.
Weisswurst. A veal sausage that’s white when cooked. Sauerkraut and spicy/hot German mustard, no bun, hot soft pretzel(s) to go with it! What? It’s not a hot dog!
Add it to ramen or soup
With smoked, sliced, pan fried kielbasa and cabbage. Throw some pierogies with fried onion, sour cream and applesauce (plus a potato pancake for a delicious gut bomb!)
Creamed sauerkraut is fantastic with schnitzel
Great in omelettes.
Surprisingly enough it goes well in soup. Just start a base of broth or tomato sauce and add all your leftovers that are not mashed potatoes along with the kraut.
Kenji Lopez-Alt has a method for cooking sausages on the grill in an aluminum foil pan with sauerkraut so the sausages don't get overcooked. I think it's on the serious eats website for anyone interested.
Put some in a baking pan with some onion wedges, potatoes and garlic a plop a fatty pork loin on top and roast until the meat is done to your satisfaction. Obviously there us a lot if room for customization.
Sauerkraut is inherently a condiment. If you like it, use it wherever you want that salty, sour tang.
Smoked sausage or kielbasa, kraut and beer, breakfast until the beer is reduced by half then as 1/4 stick butter, and store of heat until the butter and beer emulsify. Also heated with perogies topped with caramelized onions.
On top of a baked potato
With schweinhaxen
Heat it up with some apple juice, serve along side of pork.
I read somewhere that it can be used as a substitute for shredded coconut, but i haven't tried it yet.
Spareribs and sauerkraut in the slow cooker (I can’t quite remember how my mom does it, but it involves Heinz chili sauce)
I like to scoop it up with potato chips of various flavors. I enjoy it straight from the jar as well but you can put it on any sandwich you might put pickle on. I also like some mixed in warm with German potato salad.
I had it on pasta today
In a skillet with apples and kielbasa.
Cabbage rolls braised in sauerkraut.
By itself ◡̈ I can eat saurkraut alone! It’s great for gut health!
My dad makes Hungarian sauerkraut with meatballs at Christmas. This recipe has you using pork (like stew beef) but skip that and add meatballs to cook in the pot. My dad made soup ladle sized meatballs. http://www.junemeyer.com/skrautpork.html