Yield Makes 4 main-course servings Number Of Ingredients 9 Steps:
Preheat oven to 250°F. Pat sauerkraut dry between paper towels to remove as much moisture as possible, then transfer to a bowl and stir in eggs, flour, scallion greens, salt, and pepper until combined. Heat 1/4 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Fill a 1/4-cup measure three-fourths full with sauerkraut mixture, then turn out into oil, using a fork to release, and flatten to 3 1/2 inches in diameter with fork. Form 2 more cakes in skillet, then fry, turning over once, until golden, about 4 minutes total. Transfer cakes with a slotted spatula to paper towels to drain. Keep cakes warm on a rack set in a shallow baking pan in oven. Fry more cakes in same manner with remaining mixture. Brown kielbasa in 2 batches in oil remaining in skillet over moderate heat, turning, 2 minutes per batch, then transfer to paper towels to drain. Serve cakes topped with kielbasa.
Time 50m Yield 4 serving(s) Number Of Ingredients 8 Steps:
For Sauerkraut Cakes:. Preheat oven to 250 degrees Fahrenheit. Pat sauerkraut dry between paper towels to remove as much moisture as possible. Transfer well drained sauerkraut into a bowl and stir in eggs, flour, onions, salt and pepper; stir until combined. Heat 1/2 inch of oil in a 12 inch heavy skillet over medium-high heat until hot but not smoking. Fill a 1/4 cup measure 3/4 full with the sauerkraut mixture. Turn out into hot oil using a fork. Release and flatten to 3-1/2 inch diameter with the fork. Form 2 more cakes in the skillet the same way; then fry, turning over once, until golden (about 4 minutes). Transfer the cakes with a slotted spatula to a paper towel to drain; transfer to a baking sheet once drained. To keep warm, place cakes in the pre-heated oven in a shallow baking pan. Fry more cakes in the same manner with remaining ingredients. For Kielbasa:. Brown keilbasa in 2 batches in oil remaining in skillet over medium heat and turn occasionally until browned. Transfer to paper towel to drain; serve with sauerkraut cakes and noodles or mashed potatoes.
Time 4h45m Yield 8 Number Of Ingredients 4 Steps:
Cook fatback in a large pot over low heat until the drippings render out, about 45 minutes, stirring often. Stir sauerkraut and cabbage into the pork drippings, bring to a simmer, and cook until cabbage is very tender, about 3 hours. Stir occasionally. Mix kielbasa into the cabbage and kraut; cook 45 minutes to 1 hour to blend flavors.
Time 3h20m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Put the cold butter in a cold pan with the diced onion, and slowly bring to a simmer on medium heat. This brings out the sweetness of the onions. Simmer for about 10 minutes. Add minced garlic and simmer 2 more minutes. Add next 3 ingredients. Combine with the sauerkraut (undrained and not rinsed), kielbasa and potatoes. Bring to a simmer on the stove top. Cover loosely with foil and place in a preheated 225°F oven for 3 hours.
