|Cook's Guide to Italian Ingredients|
|by Kate Whiteman|
The many and equally delectable ingredients used in cooking in the various regions in Italy contribute to a delightful culinary experience.
Did you mean: sauerkraut
1 - 10 of 18 for homemade sauerkraut
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For up to 120 sarmale Combine ingredients and use to fill cabbage. Arrange stuffed cabbage rolls in a large stockpot or casserole dish and cook over ...
Sterilize wide-mouth jars. Chop cabbage and pack jar firmly to within 1/2 inch of the top of the jar. Add 1/2 teaspoon non-iodized salt to each ...
Take cans of sauerkraut, add juice ... save grease. About 6 tablespoons of bacon grease. Pour into juice - add flour. Cook 30 minutes. Add sugar for taste.
Cut cabbage. Stamp with salt in layers until it gets juicy. Fills a 5 pound crock. Cover with leaves. An old plate and rags tied over crock. Let set ...
You will need ... and 1 quart water. Cover; screw band tight. Process in boiling water bath 15 minutes. Fifty pounds of sauerkraut makes about 15 quarts.
Chop cabbage up and place in quart jars. Place 1 teaspoon sugar and 1 teaspoon salt on top of each quart. Fill each jar over with boiling water. Seal ...
Pack sterilized jars with cabbage. Add other ingredients. Fill jars with hot water up to neck. Stays white and firm - seal - and store in dark place ...
Saute sauerkraut and onion (set ... cabbage and sauerkraut mixture. Mix in prefried bacon and toss. Serve hot as side dish. Watch this one - it causes gas!
Cut off top ... remove inside. Stuff sauerkraut into pepper as ... and sugar and pour over peppers. Seal and put in water bath. Wait about 3 weeks to eat.
Rinse sauerkraut in water before ... hamburger on top. Pour diluted soup all over. Cover; bake 30 minutes at 350 degrees. Uncover and bake 15 minutes more.
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