Tag Archives: sauerkraut

Catholic, Church (and other religious organizations) Cook Books & Recipes, Favorite American and Hungarian Recipes, Hungary, International Foods, recipe

Creamed Cabbage Soup with Kolbasz (Kaposzta Leves Fustolt Kobassza)

I was tempted to write a long story about how when my great-great-grandmother was a girl she smuggled this Creamed Cabbage Soup with Kolbasz (Kaposzta Leves Fustolt Kobassza) recipe out of Hungary by sewing a copy of this in the hem of her skirt.
That didn’t happen. For one thing, my grandmothers were variations of the German/ Polish/ Swiss theme. For another? I got this from a church cookbook which is freely available at Archive.org.

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Creamed Cabbage Soup with Kolbasz (Kaposzta Leves Fustolt Kobassza)

Print Recipe
Course Dinner, Lunch, Soup
Cuisine Hungarian
Keyword Cabbage, Kielbasa, Sauerkraut, soup
Author Ida Egyed

Ingredients

  • 1 lb sauerkraut
  • 2 qt water
  • 1 Tbsp lard or shortening
  • 2 Tbsp flour
  • 1 small onion
  • 1 tsp salt
  • 2 Tbsp. sour cream
  • ½ lb smoked kolbasz (Hungarian sausage)

Instructions

  • Rinse off sauerkraut.
  • Drain.
  • Cook in 2 quarts of water.
  • Add salt and cut up kolbasz.
  • Cook for 15 minutes.
  • Brown flour in lard.
  • Add diced onion; brown a little longer.
  • Pour into this ½ cup water.
  • Add to cabbage and kolbasz mixture.
  • Cook for 30 minutes and add sour cream.
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Buffalo, Cake, chocolate, Desserts, recipe, the 716, The Necessary Ingredients

Chocolate Sauerkraut Cake (just for @ascalzi98)

When digging through old recipe books and cards sometimes you find something interesting (or more of a WTF?). This is one of those things. I am actually tempted though to try it but this is something I would not use good sauerkraut in. The canned stuff should be fine- no using the stuff from my friends at  Barrel and Brine-  (seriously please click through and throw them a few dollars of support to help them feed their neighborhood during Covid-19)

metro community news
Print Recipe

CHOCOLATE SAUERKRAUT CAKE

Cook Time30 minutes
Course: Dessert
Cuisine: American
Keyword: cake, Sauerkraut
Author: Dorothy Frank (Grove St. Christian Church)

Ingredients

  • ⅔ cup Shortening
  • 1 ½ cup sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 2 ¼ cups sifted Flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp salt
  • 1 cup water
  • 2./3 cup sauerkraut [rinsed in hot water, drained and chopped]

Instructions

  • Cream shortening and sugar.
  • Add eggs one at a time.
  • Add remaining ingredients alternately with water.
  • Stir in sauerkraut.
  • Bake in 2 round pans that have been greased at floured for 350° for 30 minutes.

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Buffalo, Ken-ton YMCA, recipe

Sauerkraut Balls

 

Print Recipe

Sauerkraut Balls

Author: Ken-Ton YMCA

Ingredients

  • 1 lb Ground beef
  • 1 Can Corned beef
  • 2 Cups Sauerkraut
  • 1 Tbsp Mustard
  • 1 Medium Onion
  • Dry bread crumbs
  • 1 Tbsp Parsley
  • 2 Cups Milk
  • 3 Tbsp Shortening
  • 1 Tsp Salt
  • 2 Cups Flour
  • 4 Eggs Beaten
  • Fat for deep frying

Instructions

  • Put sauerkraut through grinder twice.
  • Put all meat and onion through food grinder twice.
  • Place shortening in large pan and brown meat; add milk, flour, salt, mustard, and parsley.
  • Stir until it thickens; add sauerkraut.
  • Cool.
  • Form into small balls, dip in flour, then in beaten eggs, then in bread crumbs.
  • Fry in deep fat.

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Buffalo, Calasanctius Cook Book, ethnic, food, International Foods, Poland, recipe

Surowskaz Kiszonej Kapusty (Sauerkraut Salad with Carrots and Apples)

Calasanctiius Cookbook
Print Recipe

Surowskaz Kiszonej Kapusty (Sauerkraut Salad with Carrots and Apples)

Course: Side Dish
Cuisine: Poland, polish
Servings: 4
Author: Calasanctius Cook Book Piarist Ball

Ingredients

  • 1/4 cup vegetable oil
  • 1 tsp caraway seeds
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 lb fresh sauerkraut
  • 1 medium sized tart apple peeled and diced int 1/2" pieces
  • 2 carrots coarsely grated

Instructions

  • In a large serving bowl, combine the vegetable oil, caraway seeds, sugar and salt. Beat briskly with a fork or spoon until the sugar and salt are completely dissolved.
  • Drain the sauerkraut, wash it thoroughly under cold running water, and let it soak in a bowl of cold water for 10 to 20 minutes, depending upon its acidity. A handful at a time, squeeze the sauerkraut until it is dry, then chop it as fine as possible.
  • Add the sauerkraut, apples and carrots to the oil mixture and toss then together lightly but thoroughly with a fork. Taste for seasoning and refrigerate until ready to serve.

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food, International Foods, Love is Good Cooking, Poland, recipe

Surówka Kiszonej Kapusty (Sauerkraut salad with carrots and apples) recipe

Surówka Kiszonej Kapusty

(Sauerkraut salad with carrots and apples) recipe

 

  • ¼ cup vegetable oil
  • 1 tsp. Caraway seeds
  • 1 tsp. Sugar
  • ½ tsp. Salt
  • 1 pound fresh sauerkraut
  • 1 medium sized tart cooking apple, peeled, cored and cut into ½’ dice (approx 1 cup)
  • 2 carrots, scraped and coarsely grated (approx. 1 cup)

In a large serving bowl, combine the vegetable oil, caraway seeds, sugar and salt. Beat briskly with a fork or spoon until the sugar and salt are completely dissolved.

Drain the sauerkraut, wash it thoroughly under cold running water, and let it soak in a bowl of cold water for 10 to 20 minutes, depending on its acidity. A handful at a time, squeeze the sauerkraut until it is dry, then chop it as fine as possible.

Add the sauerkraut, apple and carrots to the oil mixture and toss them together lightly but thoroughly with a fork. Taste for seasoning and refrigerate until ready to serve.

*Margaret Witkowski, Love is Good Cooking

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Surowska 3×5 card Surowska 4×6 card Surowska full page