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The Kitchen Table

Question About Sauerkraut Recipe

18 years ago

About a month or so ago, someone posted a recipe for a casserole type dish using ground beef, creamed soups plus a can of sauerkraut & wide egg noodles. Has anyone made this? Can you notice a sauerkraut taste in it? I would like to make it but I'm afraid only DH & I would get stuck eating the whole thing as my other family members would not eat it if they knew sauerkraut was in it. TIA for any info you can provide.

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Comments (7)

glenda_al
18 years ago
Didn't see the recipe, but I've made a sauerkraut cake before :o)
dances_in_garden
18 years ago
I myself love sauerkraut, but I have learned from experience that something or another always gives it away. If you can't taste it or smell it, the texture still is. Athough, if they eat cabbage and just not kraut then you can say that is what those strings are LOL.

I haven't made the casserole, so I can't help you there.
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Never used those particular recipes so don't know how accurate this will be but personally I have never found BWB canning to have much tenderizing effects. So would doubt that it would have much effect on your kraut. Even boiling kraut in a pan has only minimal effect on the texture. The tenderness of the kraut is primarily a result of the fermenting process, the type/age of cabbage used, and the size you chopped it in to. Dave
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You can roughly figure a pound of food fits in a pint jar. 38 heads is a LOT of cabbage! Even if they're small and only weigh a couple of pounds each, you're talking about more than 75 lbs. The weight will shrink some as it ferments, but still going to be a bunch. Are you planning to make it all into kraut? Deanna
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It could simply be that the warm temperatures accelerated the process and your batch of kraut is done. Before you taste anything, how does it look? Is the liquid cloudy? It should be yellowish in color. Red, pink, brown, etc., are strong indications that something has gone bad. How does it smell? If it smells sharp, crisp, a bit yeasty, and sour, chances are that it's fine. If it has an off, putrid, or "non sauerkraut" smell, trust your nose. Scald a fork and fish some out. Rub it between your fingers. How does it feel? Does it feel slimy, gooey, or very soft? That's a strong indication that things have gone south. If, however, it feels clean and crisp, not unlike fresh, but wet, cabbage, and it sort of squeaks when you rub it together, that's a very good sigh. Finally, and ONLY if it passes all those other tests, taste a very small piece. If it tastes like kraut, it's kraut. If, however, it tastes wrong, spit it out and rinse very thoroughly with Listerine.
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Comments (11)
We shall see. I took your advice Dave, took the gloves off, took the top inch or two of kraut off the top and chucked it. Drained off most of the brine in the jar, added some fresh brine with it in a pot and heated it. Put in jars and processed. I did taste some of the leftovers stuck in the pot and it tasted good! I'm guessing I might have to rinse off some of the fresh brine when it's time to go but it had good flavor and a nice snap to the kraut. I didn't go blind from the stuff I ate so I hope I'm good!!
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judy_jay
Original Author
18 years ago
Yeah, dances, that's what I was thinking, too. My DD can pick out an onion at 50 feet. :-) The only way they'll eat cabbage is in cole slaw & she even hates that. Guess I'll forget about making it....for now.
dotmom
18 years ago
I too have made a chocolate cake with kraut. DH will not eat kraut at all, so I sure enjoyed serving him this cake which was so good and moist, and not a hint of taste, smell or texture of the secret ingredient. Im sorry to say I don't have the recipe any more. The hot dish sounds like something I would likem but don't think DH would. Dottie
gadgets
18 years ago
I did a search here. Is this the one you wanted?

Here is a link that might be useful: Default Sauerkraut Hotdish
judy_jay
Original Author
18 years ago
Thanks, gadgets, that was it. I'm still tempted to try it & fool the whole gang!! :-)
susanjf_gw
18 years ago
judy look for bavarian style saurkraut..it's sweeter than the regular canned...and to me a 100% better!

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