Making your own meals is always a good idea – it’s healthier, cleaner and you can experiment and get as creative as you like! Plus, you’ll know exactly what goes into every spoonful, which is good news for you and your family. One great way to get a little bit more creative with your homemade meals is to explore cooking with sauerkraut. Have you tried using sauerkraut in your cooking before?
The word “sauerkraut” means “sour cabbage” in German and is traditionally made by dry curing cabbage. Shredded cabbage leaves are sprinkled with salt and left to ferment for a few days or weeks. The result is a tasty and tangy twist to an otherwise normal dish!
Another great reason to add Sauerkraut to your meals is that it has been linked to healthy digestion and lower obesity, cancer risk, and cholesterol, as well as improved skin, brain, and immune system health. Thanks to the fermentation process, it turns into a probiotic – similar to those found in yoghurt and kefir.
Probiotics are good bacteria that help make foods more digestible, which increases your gut’s ability to absorb the vitamins and minerals they contain. It boosts the immune system by keeping your gut lining healthy, reducing stress and maintaining brain health, promoting heart health and contributing to stronger bones.
Sauerkraut is rich in Vitamin C and iron. Salty and sour, it is the perfect complement to meats like sausages or pork. While this is a traditional choice, there are plenty of other ways to enjoy sauerkraut, from salads and soups to sandwiches.
Here are some delicious sauerkraut recipes for you to try next!
Make a Meal from Sauerkraut – Salad
- 1 quart Sauerkraut, drained
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 green bell pepper, chopped
- 1 large carrot, chopped
- 1 jar diced pimento peppers, drained
- 1 teaspoon mustard seed
- 200gr white sugar
- 125gr vegetable oil
- 60gr cider vinegar
1. In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.
2. In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat.
3. Pour the sugar mixture over salad, cover, and leave it in the refrigerator for 2 days before serving. Enjoy!
- 1 (285gr) can condense cream of mushroom soup
- 1 (285gr) can condense cream of chicken soup
- 600ml water
- 950ml chicken broth
- 250gr Sauerkraut
- 1 onion, finely diced
- 1 (400gr) can carrots, drained
- 1 (400gr) can sliced potatoes, drained
- 500gr smoked sausages of your choice, sliced
- 1 teaspoon dried dill weed
- 1 teaspoon minced garlic (Optional)
- Salt and pepper to taste
1. In a 4 to 6 quart slow cooker, blend the cream of mushroom soup, cream of chicken soup, water, and chicken broth. Stir in sauerkraut, onion, carrots, potatoes, and sausage. Season with dill and garlic.
2. Cover and cook on high for 4 hours, or low for up to 8 hours. Taste and season with salt and pepper to your liking.
- 500gr uncooked penne pasta
- 450gr smoked sausages, cut into 1/2-inch slices
- 2 cans condensed cream of mushroom soup, undiluted
- 1 jar (450gr) sauerkraut, rinsed and drained
- 350gr shredded Swiss cheese, divided
- 240ml 2% milk
- 4 green onions, chopped
- 2 tablespoons Dijon mustard
- 4 garlic cloves, minced
1. Preheat the oven to 350°C. Cook pasta, drain and transfer to a large bowl. Stir in sausage, soup, sauerkraut, 250gr cheese, milk, onions, mustard and garlic.
2. Spoon into 2 square baking dishes, sprinkle with the remaining cheese. Bake, uncovered, until golden brown and bubbly, 45-50 minutes.
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