Cran-Apple Sauerkraut - 22g Carbs, 4g Fiber
From: Taste of Home Cooking for Two
Linda Riederer of Hamburg, New York shares this change-of-pace autumn
side dish. "It’s delicious with pork, and the cranberries add a lovely
dash of color," she notes.
Servings: 2
Category: Lower Fat
Method: Other stovetop
Prep: 15 min.
Cook: 10 min.
Total: 25 min.
1 can (8 oz) sauerkraut, rinsed and squeezed dry
2 Tbsp chopped onion
2 tsp canola oil
1/2 cup chopped peeled tart apple
1/4 cup dried cranberries
1/4 cup chicken broth, divided
In a large nonstick skillet, saute the sauerkraut and onion in
oil for 3-4 minutes or until sauerkraut is lightly browned. Stir
in the apple, cranberries and 2 tablespoons broth. Cover and cook
over low heat for 4-5 minutes, stirring occasionally.
Stir in the remaining broth; cover and cook 3-4 minutes longer
or until heated through, stirring occasionally.
Yield: 2 servings
Serving Size: 1/2 cup
Nutritional Analysis:
130 Calories, 5g Fat (trace saturated fat), 0 Cholesterol,
866mg Sodium, 22g Carbs, 4g Fiber, 1g Protein
Diabetic Exchanges: 1 1/2 fruit, 1 fat
December 27th, 2005 at 7:01 pm
A favorite expression of my father was "Applesauce and sauerkraut!" It was used
as an expletive (since he was a minister most other expletives were out!). I
always thought it was verrry strange, but in recent years I’ve seen several
recipes combining them.
Hearty Sauerkraut Casserole
1 lb. mild Italian sausage links ( could use ham or cooked boneless pork
chops)
cut into 1-inch slices
1 large onion, chopped
2 apples (MacIntosh or Granny Smith) peeled and quartrerd
27-ounce can sauerkraut, undrained
1 cup water
1/2 cup brown sugar (or brown sugar substitute)
2 tsps caraway seeds
Preheat oven to 350 degrees. Cook saugage and onion until sausage is brown and
onion is tender. Drain fat. Stir in apples, sauerkraut, water, sugar and
caraway seeds. Transfer to a 2 1/2 quart baking dish. Cover and bake 1 hour.
Serves 4 as a main dish. Can also use as a side dish. (Could also leave out
meat.)