Ingredients:
- 1 pound organic sauerkraut
- 1/2 fresh pineapple
- 1 tablespoon honey
- 1 piccolo champagne (split or 1/2 bottle)
- Cayenne pepper
Method:
Drain sauerkraut before putting it in an open pot with water to barely cover. Simmer 15 minutes Add pineapple which has been diced and bring to a boil. After 3 minutes reduce heat and simmer for 20 minutes; stir occasionally. Add champagne, stir lightly and keep at low simmer for 15 minutes. Yield: 6 servings.
Recipe from: Philadelphia Orchestra Cookbook by (West Philadelphia Committee) - served at Mustard Tasting and Oktoberfest Dinner, 2005
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Ingredients:
- ½ cup sugar
- 1 T flour
- 1/3 tsp caraway seeds
- 1 tsp chicken base
- ½ tsp salt
- ½ tsp white pepper
- 4 cups organic sauerkraut, washed and drained
- 1 cup grated raw potatoes
- 1 cup diced unpeeled apples
- ½ cup diced peaches (drained)
Method:
Mix sugar, flour, caraway seeds, chicken base, salt, and white pepper together. Set aside. Drain and wash sauerkraut and grated potatoes. In large bowl, add sauerkraut, grated potatoes, apples, and peaches. Mix well by hand. Add spices and mix well.
Yield: 6 cups, enough for an 8 pound turkey. (It makes more than 6 cups and I did not stuff a turkey but baked it covered for 35 minutes at 350ºF for 35 minutes. I used a 1 ½ quart baking dish.
Note: I did not wash sauerkraut from Canada as it was organic and made with very little juice. It also was made without vinegar.
Credit: The Thanksgiving Book and chef John Schumacher from Schumacher's New Prague Hotel in New Prague MN.
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 Ingredients:
- 300 ml (1 ¼ cup) raw organic sauerkraut
- 1 apple, diced
- 30 ml (2 tbsp) nut oil
- 15 ml (1 tbsp) olive oil
- 15 ml (1 tbsp) apple venegar or lemon juice
- 500 ml (2 cups quartered mushroom
- 2 grated carrots
- 5 ml (1tea sp) finely chopped chives
- tomatoes quartered
- salt
Method:
Combine apple and sauerkraut. Prepare a salad dressing with oil, vinegar and salt. Add salad dressing to sauerkraut to moisten. Decorate plate with lettuce leaves and garnish with sauerkraut. Fry mushrooms and put on top of sauerkraut. Add grated carrots, tomatoes and sprinkle with chives.
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 Ingredients:
- Butter
- 1 jar of 750 ml (3 cups) organic sauerkraut
- 1 large onion stuck with 2 whole cloves
- 1 grated apple
- 4 poptatoes
- 250 ml (1 cup) white Riesling wine or beer
- 4 to 6 sausages of your choices (Toulouse, veal, wheat or tofu)
- 225 g (1/2 lb) ham or cooked seitan cut into large peices
Method:
Melt butter in large saucepan. Add sauerkraut,Riesling or beer, onion, grated apple, ham or seitan. Cover and simmer for 300 minutes. Then add potatoes and sausages, cook for another 30minutes. Add wine or beer as needed. Serve hot.
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Ingredients:
- 2 cups dried white beans - soaked overnight in water with a splash of lemon or whey
- 2 quarters chicken stock
- ½ - 2 lbs sausage of your choice
- ½ tea spoon or both thyme and black pepper
- salt
- 2 cups sauerkraut
Rince beans and simmer on low in pot filled with water for several hours until cooked. Drin the beans and add chicken stock with sliced sausage. Simmer and add thyme, pepper and salt to taste. Turn off the heat and add sauerkraut (in order to avoid destroying the enzymes and other nutrient in the raw cabbage). Wait a few minutes for the sauerkraut to warm up and serve.
Source: grugalnourishment.blogspot.com/2008
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