How To Brown Sauerkraut?

fmdog44

fmdog44

Well-known Member
Location
Houston, Texas
I have never figured out how chefs get sauerkraut to turn brown and not sauer. Anyone have an idea? I know it is slow baked but that's it.
 

I agree with RR, slow roasting a piece of pork with the kraut will brown it and make it mellow.

If you are lucky enough to have a cup or so of that brown kraut leftover toss it in the freezer and add it to a pot of vegetable soup.

Try this.

Rinse and drain the kraut, add a few caraway seeds, chopped onion, 1/2 cup of applesauce or a chopped apple, and a few finely minced dried mushrooms. Place the mixture in a casserole dish top with a boney piece of pork cover and bake at 325F for 1 1/2- 2 hours, uncover for the last 1/2 hour. Sometimes I add a ring of kielbasa with the pork.

Good luck!
 
Aunt Bea said:
I agree with RR, slow roasting a piece of pork with the kraut will brown it and make it mellow.

If you are lucky enough to have a cup or so of that brown kraut leftover toss it in the freezer and add it to a pot of vegetable soup.

Try this.
Rinse and drain the kraut, add a few caraway seeds, chopped onion, 1/2 cup of applesauce or a chopped apple, and a few finely minced dried mushrooms. Place the mixture in a casserole dish top with a boney piece of pork cover and bake at 325F for 1 1/2- 2 hours, uncover for the last 1/2 hour. Sometimes I add a ring of kielbasa with the pork.

Good luck!
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I just copied this recipe from Yummly this morning:
2- 32 oz pkg of sauerkraut drained & rinsed
2- 12 oz pkg of sausage
1- 24 oz jar of chunky applesauce
1/2 cup brown sugar
1-cup bourbon
1-large onion chopped
1-tspn coconut oil
caramelize the onion and add all ingredients to a slow cooker and slow cook for 6-8 hours..but I will follow your directions and bake it instead. I'm not real fond of slow cooking as it removes flavor. Adding caraway seed to kraut is always better. I will try this recipe this week.
 
fmdog44 said:
I just copied this recipe from Yummly this morning:
2- 32 oz pkg of sauerkraut drained & rinsed
2- 12 oz pkg of sausage
1- 24 oz jar of chunky applesauce
1/2 cup brown sugar
1-cup bourbon
1-large onion chopped
1-tspn coconut oil
caramelize the onion and add all ingredients to a slow cooker and slow cook for 6-8 hours..but I will follow your directions and bake it instead. I'm not real fond of slow cooking as it removes flavor. Adding caraway seed to kraut is always better. I will try this recipe this week.
Click to expand...

I would leave out the brown sugar cut way back on the applesauce and sip on the bourbon while it's cooking.

Take a look at some of the crack slaw recipes and swap out the shredded cabbage for rinsed and drained sauerkraut.

Good luck and enjoy your kraut!!!
 
After looking at all these wonderful recipes, I think now, my mom used sliced onions and a little brown sugar instead of apple. I also remembered now and then there was a couple of pork chops in the big pan, too. But spare ribs are the best. There was no bourbon involved but like you Aunt Bea, I'd be sipping while cooking!
 
Aunt Bea said:
I would leave out the brown sugar cut way back on the applesauce and sip on the bourbon while it's cooking.

Take a look at some of the crack slaw recipes and swap out the shredded cabbage for rinsed and drained sauerkraut.

Good luck and enjoy your kraut!!!
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What is "crack slaw"?
 
Aunt Bea said:
I would leave out the brown sugar cut way back on the applesauce and sip on the bourbon while it's cooking.

Take a look at some of the crack slaw recipes and swap out the shredded cabbage for rinsed and drained sauerkraut.

Good luck and enjoy your kraut!!!
Click to expand...

I went with 2 tbs brown sugar, 1/2 cup apple sauce, 24 oz kraut drained and rinsed, 2 oz. apple flavored whiskey and 1 pound smoked kielbasa. It came out a little too sweet so next time straight bourbon should do the trick and there will be a next time. I did it in a slow cooker and ate it over a bed of rice. Maybe some new potatoes would have been nice instead of rice.
 
fmdog44 said:
I went with 2 tbs brown sugar, 1/2 cup apple sauce, 24 oz kraut drained and rinsed, 2 oz. apple flavored whiskey and 1 pound smoked kielbasa. It came out a little too sweet so next time straight bourbon should do the trick and there will be a next time. I did it in a slow cooker and ate it over a bed of rice. Maybe some new potatoes would have been nice instead of rice.
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I'm not sure how long you leave it in the slow cooker but I've baked my sauerkraut with potatoes, carrots, and onions along with the pork and kielbasa for a one-dish cross between a pot roast and a boiled dinner.

Keep experimenting!
 
Aunt Bea said:
I'm not sure how long you leave it in the slow cooker but I've baked my sauerkraut with potatoes, carrots, and onions along with the pork and kielbasa for a one-dish cross between a pot roast and a boiled dinner.

Keep experimenting!
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Sounds good to me. The Kielbasa should not go in with the kraut because it gets to soft. I left the kraut in for 6 hours on low but it could be good to go after three hours.
 
RadishRose said:
I think things baked or slow roasted in the oven taste better than slow cookers. I don't know why.
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To me it is liquids. I cook chuck roasts on the outdoor grille and occasionally in the winter in the oven. In the slow cooker they alway come out nearly without flavor even if I sear one before it goes in. It is a variation of steaming the stuff you put it.
 
I think you're right, FMdog. The only think I like in a a slow cooker is a spicy pulled pork (shoulder). That's all I use it for now.
 

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