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Why not?!
Its high in vitamin C and other nutrients, has a lot of good-for-you probiotics and is actually pretty tasty.
But what to serve it with you ask?
Well.. Here's some ideas that we've done. What's your favorite way to use it?
Serve it with some perogie's. Even the pre-frozen ones are pretty good. If you're up to making your own it also works quite well as part of a dumpling/perogie filling.
Makes a great Reuben even better. Really its good on a lot of sandwiches but any that have a rich fatty meat like Reuben it helps balance it out.
Make some SaurBrauten and use as an accompaniment:
http://www.foodnetwork.com/recipes/alton-brown/sauerbraten-recipe.html
Sauerkraut Potato pancakes: http://mybestgermanrecipes.com/sauerkraut-potato-pancakes/
or just use as a topping on regular ones
Add some other shredded veggies and serve it as a slaw on the side of almost any dish. We actually make a "half sour" kraut for this with 2 carrots, 1 apple, 1/4C dried cherries, 1tbsp caraway, and 1.5 tbsp pickling (=3 tbsp kosher) salt with enough cabbage to make a really full 1/2g batch - ferment on the counter for 4-5 days then eat like a salad. Delicious!
Sauerkraut bacon potato soup: http://natashaskitchen.com/2015/10/28/sauerkraut-soup-recipe-kapustnyak/
Or Ham, bean and sauerkraut: http://www.foodnetwork.com/recipes/rachael-ray/ham-bean-and-bacon-soup-with-sauerkraut.html
I prefer to add the kraut at the end right at serving time, cooking it destroys a lot of the nutrition and also ruins the crispy character that's the reason I make fresh anyway.
This is one of my own devising that I got the boss started on sauerkraut with (she "didn't like it" before this):
brown 1lb of meat.
thinly slice a bunch of potatoes (bunch == ~2lbs +- depending on the size of your pot)
Using a medium sized dutch oven (I think? mine is about a 1g pot but haven't measured might be a smidge bigger)
Put a thin layer of the prebrowned meat down cover completely with a layer of potatoes, top with a generous sprinkle of salt, black pepper and paprika
Repeat layers until the pot is full or you run out of meat/potatoes. I usually do ~4 layers. The top layer of spuds should be a smidge thicker than the others.
Cook at 350 covered in the oven until a butter knife easily slides all the way down.
Poke a bunch of holes all the way through with the butter knife (kind of randomly/evenly stab around)
Mix 1/2C sour cream with 1/2C of milk (whisk) and pour over the potatoes
Top with a sprinkle of cheese
Put back in the oven to cook uncovered for another 15minutes or until the cream mix has kind of baked in and the cheese is a bit bubbly.
Serve with a nice sprinkle of fresh paprika on each serving and a healthy side serving of sauerkraut. The sauerkraut helps cut the richness of the meat/cream sauce and balances the meal out.
Its high in vitamin C and other nutrients, has a lot of good-for-you probiotics and is actually pretty tasty.
But what to serve it with you ask?
Well.. Here's some ideas that we've done. What's your favorite way to use it?
Serve it with some perogie's. Even the pre-frozen ones are pretty good. If you're up to making your own it also works quite well as part of a dumpling/perogie filling.
Makes a great Reuben even better. Really its good on a lot of sandwiches but any that have a rich fatty meat like Reuben it helps balance it out.
Make some SaurBrauten and use as an accompaniment:
http://www.foodnetwork.com/recipes/alton-brown/sauerbraten-recipe.html
Sauerkraut Potato pancakes: http://mybestgermanrecipes.com/sauerkraut-potato-pancakes/
or just use as a topping on regular ones
Add some other shredded veggies and serve it as a slaw on the side of almost any dish. We actually make a "half sour" kraut for this with 2 carrots, 1 apple, 1/4C dried cherries, 1tbsp caraway, and 1.5 tbsp pickling (=3 tbsp kosher) salt with enough cabbage to make a really full 1/2g batch - ferment on the counter for 4-5 days then eat like a salad. Delicious!
Sauerkraut bacon potato soup: http://natashaskitchen.com/2015/10/28/sauerkraut-soup-recipe-kapustnyak/
Or Ham, bean and sauerkraut: http://www.foodnetwork.com/recipes/rachael-ray/ham-bean-and-bacon-soup-with-sauerkraut.html
I prefer to add the kraut at the end right at serving time, cooking it destroys a lot of the nutrition and also ruins the crispy character that's the reason I make fresh anyway.
This is one of my own devising that I got the boss started on sauerkraut with (she "didn't like it" before this):
brown 1lb of meat.
thinly slice a bunch of potatoes (bunch == ~2lbs +- depending on the size of your pot)
Using a medium sized dutch oven (I think? mine is about a 1g pot but haven't measured might be a smidge bigger)
Put a thin layer of the prebrowned meat down cover completely with a layer of potatoes, top with a generous sprinkle of salt, black pepper and paprika
Repeat layers until the pot is full or you run out of meat/potatoes. I usually do ~4 layers. The top layer of spuds should be a smidge thicker than the others.
Cook at 350 covered in the oven until a butter knife easily slides all the way down.
Poke a bunch of holes all the way through with the butter knife (kind of randomly/evenly stab around)
Mix 1/2C sour cream with 1/2C of milk (whisk) and pour over the potatoes
Top with a sprinkle of cheese
Put back in the oven to cook uncovered for another 15minutes or until the cream mix has kind of baked in and the cheese is a bit bubbly.
Serve with a nice sprinkle of fresh paprika on each serving and a healthy side serving of sauerkraut. The sauerkraut helps cut the richness of the meat/cream sauce and balances the meal out.