Baja Fish Bundles

Ingredients

• Cooking parchment
• 4 fillets (4 oz. each) ocean perch or other mild white fish
• 1/2 cup salsa, drained
• 1/2 cup rinsed and drained Krrrrisp Kraut® or Silver Floss® Sauerkraut
• 1/4 cup sliced ripe olives
• 2 Tbsp. plus 2 tsp. light sour cream

Preheat oven to 400°F. Cut four 12" x 12" squares of cooking parchment; fold each in half to crease, then unfold. Place on work surface. Place 1 fillet immediately to the right of the fold, centered between top and bottom. Top each fillet with 1/4 of the salsa, 2 Tbsp. Sauerkraut, and 1 Tbsp. olives. Fold unfilled side of parchment over filling, matching edges. Starting with edge opposite fold, fold 1/4" over and crease; then fold and crease again to make a double fold. Fold and crease the other two edges to make double folds. Repeat folding and creasing to make another round of double-fold seals. Place packets on baking sheets. Bake 10 minutes for every inch of fish thickness or until packets puff up and brown lightly, and fish is cooked through. Place packets on plate and serve immediately. Slit or tear open each packet at the table, being careful to avoid steam burns. Top each with 2 tsp. sour cream.

Serves: 4

Cook's Tip: Enjoy as-is, or use the parchment's contents to fill taco shells for Zesty Fish Tacos.

Per serving (1 packet): 144 calories; 23g protein; 4g carbohydrate; 1.5g fiber;

Reuben Tortilla

Ingredients

• 4 (8") whole wheat tortillas, softened
• 1/2 cup fat-free Thousand Island dressing
• 4 oz. sliced turkey, pastrami, or corned beef
• 4 slices (3/4 oz. each) Swiss cheese
• 1 cup well-drained Krrrrisp Kraut® or Silver Floss® Sauerkraut

Spread each tortilla with 2 Tbsp. dressing; top with 1 oz. meat, 1 slice cheese, and 1/4 cup Sauerkraut. Fold opposite edges of tortilla over to cover filling. Roll up from one unfolded edge to the other, forming wrap sandwich. Microwave each 20 to 30 seconds or serve at room temperature.

Serves: 4

Cook's Tip: Wrap these sandwiches in cooking parchment, foil, or plastic wrap for lunch on the go.

St. Paddy's Calzone

Ingredients

• 1 roll (10 oz.) refrigerated pizza dough
• 1/4 cup fat-free Thousand Island dressing
• 6 oz. sliced corned beef
• 1 cup rinsed and well-drainedKrrrrisp Kraut® or Silver Floss® Sauerkraut
• 1/2 cup shredded Swiss cheese (2 oz.)
• 2 cups packed spinach leaves

Preheat oven to 400°F. Unroll pizza dough onto cookie sheet. Stretch and shape into 15" x 10" oval. Spread dressing on crust up to 1/2" of edge. Top half of coated side evenly with corned beef slices. Spread Sauerkraut evenly over meat. Sprinkle evenly with cheese; top evenly with spinach. Pressing down on filling, carefully fold uncovered side of dough over toppings. (Calzone will be very full.) Pinch edges to seal; crimp with fork. Bake 18 to 22 minutes or until golden brown. Cut into slices to serve. Serve with additional dressing if desired.

Serves: 6

Ingredients

• 4 slices thick-cut bacon
• 4 (8 oz.each) thick-cut pork rib chops
• 3 1/2 cups Krrrrisp Kraut® or Silver Floss® Sauerkraut, drained
• 1 medium onion, thickly sliced
• 1/4 tsp. pepper
• Salt to taste
• 1 1/2 cups beer

Preheat oven to 350°F. In large skillet, fry bacon; set aside. Brown pork chops lightly in bacon drippings. Lay strips of bacon in bottom of greased 2 1/2 quart baking dish. Place Sauerkraut on top of bacon. Lay onions over Sauerkraut. Sprinkle with pepper. Place pork chops on top and push into mixture a bit. Sprinkle lightly with salt. Pour beer around pork chops. Bake 45 to 60 minutes.

print recipe | back to top

Krautzza

Ingredients

• 1 prepared pizza shell
• 1 cup pizza sauce (canned or homemade)
• 1 cup Krrrrisp Kraut Sauerkraut
• 1 Italian sausage, cooked, thinly sliced
• 1/3 cup chopped onion
• 1/4 cup green pepper, chopped
• 1/3 cup sliced black olives
• 1 cup mozzarella cheese, grated

Oktoberfest Roast with Kraut and Tomato

Ingredients

• 2 tbsp. butter
• 2 tbsp. vegetable oil
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (4 to 5 lb.) beef chuck roast
• 2 cans (14 oz. each) whole tomatoes crushed
• 4 cloves garlic, minced
• 2 tsp. seasoned salt
• 1/2 tsp. ground thyme
• 1/2 tsp. dried parsley
• 1/2 tsp. ground marjoram
• 2 bay leaves crushed
• 3 cups packed Krrrrisp Kraut Sauerkraut
• 1/2 cup packed brown sugar

Polish Cabbage Roll-Ups

Ingredients

• 1 large head of cabbage
• 1 lb. ground beef
• 8 fresh mushrooms, chopped
• 1 medium onion, chopped
• 1/2 green pepper, chopped
• 2 cups cooked rice
• 1 1/2 cups packed Krrrrisp Kraut Sauerkraut
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 cups canned crushed tomatoes
• 1/3 cup chicken stock
• 1/8 tsp. pepper
• 1/4 tsp. salt
• 1 tsp. sugar
• 1/2 tsp ground savory

Pork Chops with Apples & Kraut

Ingredients

• 4 1-inch thick pork chops
• 2 apples
• 1/4 cup raisins
• 1/4 cup chopped walnuts
• 1/4 cup packed brown sugar
• 1/4 tsp nutmeg
• 1 can (14.4 oz.) undrained Krrrrisp Kraut Canned or 1 bag (32 oz.) drained Krrrrisp Kraut

Potato Paprikash

Ingredients

• 1 tsp. vegetable oil
• 1 cup chopped onion
• 3 cloves garlic, minced
• 1 1/2 lbs. new potatoes (3/4) cubes
• 1 can (14 1/2 oz.) low-sodium chicken broth
• 1 can (14.4 oz.) Krrrrisp Kraut Sauerkraut, drained*
• 1 can (8 oz.) Tomato Sauce
• 1 cup chopped green pepper
• 1 tbsp. paprika
• 1/2 tsp. salt
• 1 lb. fully cooked, smoked turkey sausage

Savory Sausage and Kraut Skillet

Ingredients

• 2 tbsp. butter
• 1 medium onion, chopped
• 1/4 cup chopped green pepper
• 1 apple, peeled, cored and grated
• 2 tbsp. brown sugar
• 1/2 tsp. caraway seeds
• 12 small red potatoes, cleaned
• 1 1/2 cups Krrrrisp Kraut Sauerkraut
• 1 lb. smoked beef sausage or kielbasa

Chicken and Shrimp Vegetable Stir Fry

Ingredients

• 4 oz. Bonless chicken breast
• 4 oz. Medium shrimp, raw
• 1 tsp Vegetable Oil
• 1/2 cup Mushrooms, sliced
• 1/3 Green bell pepper, sliced
• 1/3 Red bell pepper, sliced
• 2/3 Celery ribs, thinly sliced
• 1/3 cup Carrots, thinly sliced
• 1 cup Sauerkraut, drained
• 1 clove garlic, crushed
• 1/3 cup Chicken broth
• 2 tsp Soy sauce
• 1 1/2 tsp Corn Starch

Kraut and Veggie Saute

Ingredients

• 1 1/2 Tbsp bacon drippings or oil
• 1/2 Garlic clove minced
• 1/2 Onion chopped
• 1/4 Cup Green Pepper, chopped
• 1/2 Cup Celery, sliced
• 2/3 Cup frozen corn
• 1 Med Tomato cut into cubes
• 1Cup Sauerkraut drained (not rinsed)
• 1/2 Cup Sauerkraut rinsed and drained
• 1 tsp. artifical sweetener
• 1/2 tsp. dill weed
• 2/8 tsp pepper

Sauerkraut Beef Casserole

Ingredients

• 1 lb ground beef 1 pkg. (16oz.) Krrrrisp Kraut or Silver Floss Sauerkraut, drained
• 1 cup uncooked instant rice
• 1 can condensed tomato soup
• 1 can condensed chicken noodle soup

Preheat oven to 350°F. In a medium skillet, brown ground beef; drain. In a 2-quart casserole, layer Sauerkraut, rice, and ground beef; do not mix. Pour over the top the tomato soup, then the chicken noodle soup. Bake uncovered for 60 minutes.

Baked Chicken Reuben

Ingredients

• 4 whole chicken breasts, skinned, halved and boned
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 pkg. (16 oz.) Krrrrisp Kraut® or Silver Floss® Sauerkraut, drained
• 4 slices Swiss cheese
• 1-1/4 cups Thousand Island dressing
• 1Tbsp. parsley, chopped

Preheat oven to 325°F. Place chicken in greased baking pan and sprinkle with salt and pepper. Place Sauerkraut over chicken; top with Swiss cheese. Pour dressing evenly over cheese. Cover with foil and bake for about 1-1/2 hours. Sprinkle with chopped parsley.

Georgia's Sauerkraut and Ribs

Ingredients

• 1 pkg. (32 oz.) Krrrrisp Kraut® or Silver Floss® Sauerkraut, drained
• 2 lbs. country style ribs boned and trimmed
• 1/4 cup brown sugar
• 1 can (10.5 oz.) condensed French onion soup

Preheat oven to 350°F. In a 9” x 13” casserole dish, place the ribs, then the Sauerkraut. Sprinkle with brown sugar and top with French onion soup. Bake covered for 3 to 4 hours or until tender. Uncover the last 30 minutes to brown..

Choucroute Garni

Ingredients

• 4 slices smoked bacon, diced
• 2 medium onions, chopped
• 4 carrots, peeled and diced
• 3 pounds Sauerkraut, drained
• 2 cups dry white wine
• 12 black peppercorns, whole
• 10 juniper berries
• 1 bay leaf
• 12 fluid ounces Chicken Stock
• 6 smoked Pork Chops or 1.5 pounds Kassler
• 6 knockwurst
• 6 bockwurst
• 5 ounces Cocktail Sausages
• 6 ounces Canadian bacon
• 6 Frankfurters

Sautee the bacon in a large pan until lightly browned. Add the onions and sautee until translucent. Add the diced carrot, and the well drained sauerkraut—if you wish it to be less salty, rinse it.  Add the wine, peppercorns, juniper berries and bay leaf (if you wish you may tie these in a piece of cheesecloth) and the chicken stock. Bring to a boil. Cover and  cook for 1 1/2 hours either on low on the stove or in a 350 degree oven. Add the meats and cook for 30 minutes more, or until the meats are done. Season to taste and mound the sauerkraut on a platter surrounded by the meats.  Serve with you favorite mustard and boiled potatoes.

Chef Neal Foley
Host of the Podchef's Gastrocast
www.podchef.motime.com

Servings: 6

Country Ribs and Sauerkraut
Created by:
Suzy Moore
Milwaukie, OR

Ingredients

• 2 1/2-4 lbs. country style pork ribs each 1 1/2-inches thick
• 14 oz. Silver Floss® or Krrrrisp Kraut® Sauerkraut, drained
• 2 cups unsweetened applesauce
• 2 Tbs. packed brown sugar
• 1/2 tsp. garlic powder
• 1 tsp. caraway seeds

Preheat oven to 450˚F. Place ribs in a shallow roasting pan meaty side down. Roast 20 minutes in oven. Reduce oven temperature to 250˚F. Combine remaining ingredients and arrange over ribs. Ribs are now meaty side up. Cover and bake until meat is tender and done (1 1/2 to 2 hours).

Servings: 4

Savory Sauerkraut Streudel
Created by:
Jason Hall
Pensacola, FL

Ingredients

• 5 sheets phyllo dough
• 1-2 cups Silver Floss® or Krrrrisp Kraut® Sauerkraut
• 1/4-1/2 lb. gruyere cheese
• 1/2-1 cup walnuts
• 6-8 spears asparagus
• 1/4 cup butter, melted
• arugala leaves
• aged balsamic vinegar reduction

Cook's note: To prepare balsamic vinegar reduction, boil aged balsamic vinegar for 5 minutes or until syrup like consistency.