Kitchen Dictionary: sauerkraut
Sauerkraut is German for "sour cabbage," but is originally a Chinese invention using rice wine. Today's Sauerkraut is made by fermenting cabbage, salt and spices. Sauerkraut is an excellent source of vitamin C and B.
Season: available year-round
How to select: Sauerkraut can be purchased in cans and jars in the supermarket or fresh out of the crock or in plastic bags in the deli section.
How to prepare: It should be rinsed before using in casseroles, as a side dishes or the classic reuben sandwich.
Matches well with: apples, bacon, beer, brown sugar, caraway seeds, cream, dill, juniper berries, mushrooms, onions, pheasant, pineapples, pork, poatoes, sausages, shallots, tomatoes, white wine
Crock Pot Kielbasa & Sauerkraut
Pennsylvania Dutch Pork and Sauerkraut
|Calculated for 1 cup|
|Amount Per Serving||%DV|
|Calories from Fat 1||(6%)|
|Total Fat 0.2g||0%|
|Saturated Fat 0.0g||0%|
|Monounsaturated Fat 0.0g|
|Polyunsaturated Fat 0.1g|
|Trans Fat 0.0g|
|Total Carbohydrate 6.1g||2%|
|Dietary Fiber 4.1g||16%|