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Authentic foods like kraut make it simple to start a savory
Oktoberfest tradition your family will love. Apart from being
an extremely versatile food that is steeped in heritage, kraut
provides countless health benefits, adding zest and nutrition to
any number of recipes—from soups, to appetizers, to robust
entrees.
Since kraut is as much a part of German culture as
Oktoberfest itself, it is the essential element in creating your
own family food festival. When preparing kraut dishes, authen
ticity is the key. For the most genuine German flavor, use an
authentic, barrel-cured kraut, such as Silver Floss or Krrrrisp
Kraut (available canned, jarred, or refrigerated).
Rich German foods —and these recipes—make it easy to
bring Oktoberfest home. All you have to do now is add
lederhosen and oompah-pah.
Savory Sausage and
Kraut Skillet
2 tablespoon butter
1 medium onion, chopped
1/4 cup chopped green
pepper
large apple, peeled,
cored, and grated
tablespoon brown sugar
teaspoon caraway seeds
small red potatoes,
cleaned
cups sauerkraut,
drained, rinsed, and
packed
pound smoked beef
sausage or kielbasa, cut
into 3-inch pieces
1/2
12
1 1/2
Melt butter in skillet; add
onion and green pepper and
cook until tender. Add apple,
brown sugar, caraway seeds,
potatoes, and sauerkraut; mix
well. Place sausage on top of
sauerkraut mixture. Cover and
cook over medium-low heat for
30 minutes.
Servings: 4 to 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Pork Chops With
Apples and Kraut
4 1-inch thick pork chops
2 apples, peeled, cored,
and coarsely chopped
1/4 cup raisins
1/4 cup chopped walnuts
1/4 cup packed brown sugar
1/4 teaspoon nutmeg
1 can (14.4 oz.) undrained
or 1 bag (32 oz.) drained
sauerkraut
Preheat oven to 350° F. In
skillet, brown chops on both
sides for 15 minutes or until
brown. Place in 9- x 13-inch
greased baking pan. In medium
bowl, combine apples, raisins,
walnuts, brown sugar, nutmeg,
and sauerkraut. Mix well.
Divide mixture evenly and
mound on pork ch£jfl^,Cover
with foil and 'l hour or
until fork tender.
Servings: 4
Prep Time: 10 minutes
Cook Time: 1 1/4 hours
or*
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Hearty Oktoberfest Roast
With Kraut and Tomatoes
2 tablespoon butter
2 tablespoon vegetable oil
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (4 to 5 lb.) beef chuck
roast
2 cans (14 oz. each) whole
tomatoes, crushed
4 cloves garlic, minced
2 teaspoon seasoned salt
1/2 teaspoon ground thyme
1/2 teaspoon dried parsley
1/2 teaspoon ground
marjoram
2 bay leaves, crushed
3 cups sauerkraut,
drained, rinsed, and
packed
1/2 cup packed brown sugar
Preheat oven to 350° F. In
large ovenproof roasting pan,
heat butter and oil until hot.
Combine flour, salt, and pepper
on sheet of waxed paper; roll
roast in flour mixture to cover.
Brown roast in hot butter and
oil on both sides. In small
mixing bowl, combine
tomatoes, garlic, sea-soned salt,
thyme, parsley, marjoram, and
ba j leaves. Pour over roast,
cover, and bake for 1 hour.
Uncover roast, and add
sauerkraut and brown sugar
Cover and return to oven; ’
an additional 1 1/2 to 2 hv
until meat is tender. Serve
meat with vegetables and
juices.
Servings: 10
Prep Time: 15 minutes
Cook Time: 3 1/2 hours
Sauerkraut
Soupah-Pah
(Hearty Sauerkrau
Soup)
1 can (14.5 oz.)
beef broth
2 cans (14.5 oz.
each) chicken broth
1 medium onion,
chopped
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Savory Sausage and Kraut Skillet Photos courtesy of Agrilink Foods
1/2 cup chopped celery
1/4 cup chopped green
bell pepper
2 medium potatoes,
cubed
1 package (14 oz.) frozen
whole baby carrots
I package (10 oz.) frozen
cut green beans
1/2 pound Polish sausage,
cut into bite-size pieces
1 can (14.4 oz.) undrained
or 1 bag (32 oz.) drained
sauerkraut
1/4 teaspoon pepper
In large kettle, combine
broths, onion, celery, green
pepper, potatoes, carrots, and
beans. Bring to boil. Reduce
heat to medium, cover, and
cook until vegetables are tender.
Add sausage, sauerkraut, and
black pepper; simmer for 5
minutes. Serve hot.
Servings: 8
Prep Time: 15 minutes
Cook Time: 30 to 35 minutes
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Sweet and Sassy Slaw
I 1/2 cups sugar
1/4 cup vegetable oil
1/2 cup cider vinegar
4 cups sauerkraut, drained,
rinsed, and packed
1 cup chopped onion
1/2 cup chopped celery
1/2 green pepper, chopped
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1 teaspoon mustard seed
1 teaspoon celery seed
In large mixing bowl,
combine all ingredients, mixing
well. Cover and refrigerate 6 to
8 hours. Serve as side dish or
topping for barbecued pork
sandwich.
Servings: 14 to 16
Prep Time: 20 minutes
Chill Time: 6 to 8 hours
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(Turn to page B 3)
Tke Surprising Truth
About Kraut -
-j|j- Contrary to popular belief, kraut
originated in China around 215
B,C. Because of kraut’s high
vitamin C content, the builders of
China’s Great Wall ate it to
combat scurvy.
Kraut is naturally low-cal and fat
free.
Kraut is one of a few cruciferous
vegetables—a family of excep
tionally healthy foods. Along with
its high vitamin C content, kraut is
rich in vitamins A and B.
The word “sauerkraut” is German
(of course!) —meaning “sour
cabbage.”
t}|£ Americans annually consume 387
million pounds of kraut, or 1.5
pounds per person.
Kraut is nutrient-rich, with health;
doses of phosphorous, calcium,
iron, potassium, thiamin,
riboflavin, niacin, and fiber. It is'
also high in lactic acid, which
cleanses the body of bacteria,
helping to prevent colon cancer,
•jjj- Kraut is America’s second favonti
hot dog topping, behind mustard
Festive facts
-)({■ Oktoberfest began in 1810, when
Bavarian King Max Joseph threw
a giant wedding celebration for
Crown Prince Ludwig (later to
become King Ludwig I) and
Princess Thcrese von Sachsen-
Hildbmghausen.
In addition to the wedding,
Oktoberfest was dedicated to the
>fall harvest and to the region’s
most famous product—beer.
Oktoberfest still takes place at
Theresienwiese (the Therese
Meadow) in Munich. The 16-day
festival annually attracts 6 million
visitors who drink 5 million liters
of beer and eat over 200,000 pork
sausages.
* For snore recipes visit
www.silverfloss.com
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