|by Anne Willan|
A book about French cuisine which offers an invitation to experience the gastronomy of France's finest homes where rich culinary traditions have b...
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 ...
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 ...
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.
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 ...
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 ...
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.
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!
Fry bacon on ... Rinse and drain sauerkraut. Add it ... slices of garlic-buttered French bread. Serves 4 to 6, depending on appetites. Recipe easily doubled.
Cook noodles and drain. Drain juice from sauerkraut and put aside ... should look like gravy on top, after baking it looks thick, make sure it doesn't burn.
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