Bavarian Pizza

1 package pizza mix or your favorite dough and sauce recipe
1 8-ounce can Steinfeld's Sauerkraut, rinsed and squeezed dry
1 1/2 cups combined Swiss and mozerella cheese, grated
1 small can sliced olive ( optional)
1/2 lb. your favorite sausage (more if preferred)

Prepare pizza mix according to package directions. Brown sausage to remove excess fat. Layer sauerkraut atop pizza dough and sauce. Add sliced olives, cheese top with sausage. Bake at 425 degrees for 15-20 minutes. Serves four to six.

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Chili Dogs

1 8-ounce can tomato paste
1 cup water
1 teaspoon hot chili powder
1 tablespoon brown sugar
1 envelope dry onion soup mix
1/2 cup green or red peppers chopped
Hot dogs
Steinfeld's Sauerkraut drained

Simmer together tomato paste, water, chili powder, sugar, soup mix and pepper for 30 minutes. In hot dog bun spread with mustard, layer of sauerkraut, a hot dog that has been heated and then pour over the hot sauce. Makes 8 servings.

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Choucroute Garni

1 pound Knackwurst sausage
1 pound Bockwurst sausage
32 ounces Steinfeld's Sauerkraut, drained
1 teaspoon caraway seeds
1/8 teaspoon ground cloves
1 cup dry white wine
1 medium apple, pared and sliced
1/4 cup brown sugar
6-8 small potatoes
1/4 cup chopped parsley

Cut diagonal slashes in Knackwurst. Cook Knackwurst and Bockwurst in skillet until browned. Add remaining ingredients except potatoes and parsley. Bring to a boil. Lower heat and simmer 25 minutes. Meanwhile, peel potatoes and cook until tender. Drain and add to sauerkraut and sausage, simmer 10 minutes longer. Sprinkle with
parsley. Serves 6 to 8.

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Curried Chicken with Sauerkraut

1 3 1/2 to 4 pound fryer, cut into pieces
6 potatoes, cut into chunks
16 ounces Steinfeld's Sauerkraut, drained
1 cup apple juice
1/2 teaspoon curry powder
1 teaspoon ginger
1/4 cup brown sugar

In large skillet fry chicken pieces in small amount of oil until brown. Then add drained sauerkraut and potatoes, salt and pepper to taste. Mix apple juice with curry powder, ginger and brown sugar, pour over chicken. Simmer for 45 minutes.

Jessie Hostetler

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Golden Chicken A La Kraut

16 ounces Steinfeld's Sauerkraut, drained
1 16-ounce can whole berry cranberry sauce
4 boneless, skinless chicken breasts, halved
1 8-ounce package cornbread-stuffing mix
1 cup hot water
6 tablespoon butter, melted

Spread sauerkraut in bottom of 9 by 13 inch baking dish. Spread cranberry sauce evenly over sauerkraut. Place chicken breast halves in single layer on top. In medium bowl, stir together stuffing mixture evenly over chicken. Bake at 400 degrees for 50 minutes. Yields 4 to 6 servings.

Eleanor Solon, Camphill, PA - Sauerkraut Contest Winner

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Hungarian Baked Chicken

1/4 cup margarine or butter
1 3-3 1/2 pound fryer, cut up
Paprika
Salt and pepper to taste
16 ounces Steinfeld's Sauerkraut
1 apple, cored and sliced
1 medium onion, thinly sliced
2 teaspoons caraway seeds
1 teaspoon sugar
1 1/2 cups shredded Swiss cheese

Melt butter in large skillet, dust chicken with paprika, salt and pepper. Brown chicken on all sides. Cover, reduce heat. Cook chicken 30 minutes. Meanwhile preheat oven to 375 degrees. Place sauerkraut in 9 x 13 inch pan. Cover and bake 15 minutes.
Remove from oven, uncover sauerkraut and arrange apples and onions over sauerkraut. Sprinkle with caraway seeds and sugar. Place chicken pieces over top. Cover with foil and bake for 20 minutes or until chicken is tender. Sprinkle with cheese andreturn to oven until cheese is melted.

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Pierogi Lasagna

1 pound bacon
2 large onions (2 cups)
32 ounces Steinfeld’s Sauerkraut
2 packages mashed potatoes (4 cups)
1 large package mild cheddar cheese, grated
1 box lasagna noodles
1 stick of butter

Cut bacon into 1/2" pieces. Fry until crispy. Remove bacon. Add onions to bacon grease and cook until golden brown. Return bacon to onion mixture. Rinse Sauerkraut lightly and squeeze out most of the liquid (reserve 1/4 cup of this liquid). Add Sauerkraut to bacon and onion mixture. Cover and cook on medium heat for 45 min. to 1 hour or until mixture is golden brown and tender. Stir occasionally. Add the reserved liquid and cook for an additional 5 minutes. Heat mashed potatoes in microwave and season to taste. Cook lasagna noodles. Butter bottom of 9 by 13 inch baking dish. Place a layer of noodles in pan. Add layer of mashed potatoes. Drizzle about 3 tablespoons of butter. Add layer of Sauerkraut mixture. Add layer of cheddar cheese. Repeat 3 times. Bake at 350 degrees for 45 minutes. Optional: Add slices of kielbasa between layers.

Linda, Corland, OH - Third Place Winner (Entrees), Steinfeld’s Sauerkraut Recipe Contest 2006

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Polynesian Chicken and Kraut

This "Sweet and Sour" dish is great year-around

1 (2 1/2 to 3 pound) chicken, cut up
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons salad oil
32 ounces Steinfeld's Sauerkraut, drained
4 medium carrots, cut diagonally in 1/2 inch slices
1 9 1/4-ounce can pineapple tidbits, undrained
1/2 cup white wine
2 tablespoons brown sugar

Sprinkle chicken with salt and pepper. Heat salad oil in 5 quart Dutch oven and brown chicken, several pieces at a time, over medium high heat, until well browned on all sides.
Return chicken to Dutch oven, layering with kraut, carrots and pineapple. Add wine and sprinkle with brown sugar. Bring to boil; then reduce heat to low and simmer, covered 45 minutes or until chicken and carrots are tender. Make 6 servings.

Dee McGregor

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Pork Chops With Sauerkraut

6 lean pork chops
1/2 cup chopped onion
Salt and pepper pork chops and brown in skillet.
Remove and add onions and saute until transparent.
Add to onion:
22 ounce Steinfeld's Sauerkraut, rinsed and drained
1/3 cup whipping cream
2 teaspoons prepared mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Mix together and then place pork chops on top and turn skillet to medium heat and cook till chops are done, 20 to 30 minutes.

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Pork Chops With Sauerkraut

6 lean pork chops
1/2 cups chopped onion

Salt and pepper pork chops and brown in skillet Remove and add onions and saute until transparent.

Add to onion:
22 ounces Steinfeld's Sauerkraut

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Quick Skillet Dish

1 1/2 to 2 pounds Kielbasa sausage
1/2 medium onion, chopped
32 ounces jars Steinfeld's Wine Kraut
1 tablespoon brown sugar
1/2 cup raisins

Cut sausage into 1/2 inch slices and brown. Saute chopped onion and add Winekraut, brown sugar and raisins. Simmer 25 to 30 minutes.

Jessie Hostetler

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Reuben Ravioli Lasagna

Dressing:
1 cup light mayonnaise
2 tablespoons Steinfeld’s Sweet Pickle Relish
2 tablespoons chili sauce
1 tablespoon finely chopped onion
1 tablespoon chopped fresh parsley

Lasagna:
1-1/2 cups Steinfeld’s Sauerkraut, drained and squeezed dry
1 16-ounce package frozen square cheese ravioli, thawed
1/3 cup sliced green onion
6 ounces corned beef, cut in 1/2 inch cubes
1/4 teaspoon caraway seeds
1 cups shredded Swiss cheese

Heat oven to 350 degrees.

For dressing, combine all ingredients and mix well.

For lasagna, spray an 8 x 8 inch square baking pan with cooking spray. Spread on the bottom of pan half of the Steinfeld’s Sauerkraut and 1/3 cup of dressing. Arrange half the raviolis on top and sprinkle with remaining sauerkraut, green onion, corned beef, caraway seeds, 1/3 cup dressing and half the cheese. Top with remaining raviolis, dressing and cheese.

Bake 30-35 minutes or until hot and bubbly. Garnish with additional sliced green onion, if desired. Serves four.

Priscilla, Concord, CA - First Place Winner (Entrees), Steinfeld's Sauerkraut Recipe Contest 2004

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Reuben Sandwich

The all time favorite.

For each Reuben:
2 slices pumpernickel or dark rye bread
4-6 slices thinly sliced corned beef
1/4 cup Steinfeld's Sauerkraut, drained
1-2 slices thinly sliced Swiss cheese
Thousand Island dressing

Layer beef, sauerkraut and Swiss cheese on bread and top with a generous amount of dressing. Place top slice of bread on sandwich and grill in buttered skillet on both sides, until cheese is slightly melted. Serve with dill pickles.

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Rhine Burgers

1 beaten egg
2 tablespoons beer
1/4 cup fine dry rye bread crumbs
1/2 teaspoon caraway seeds
1 pound lean ground beef
4 slices Muenster cheese (2 ounces)
8 slices rye or pumpernickel bread, toasted
1 cup Steinfeld's Sauerkraut well drained

In a medium mixing bowl combine egg and beer. Stir in bead crumbs and caraway seed. Add ground beef and mix well. Shape into 4 oval patties, each about 5 inches long and 1/2 inch thick. Place patties on an unheated rack in a broiler pan. Broil 3 to 4 inches from heat to desired doneness, turning once (allow about 9 minutes total for medium ). Top with cheese. Heat just till cheese melts. Serve burgers on toasted bread with sauerkraut. Delicious served with Hot German Potato Salad. Makes 4 servings.

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Roast Chicken with Sauerkraut

Use three Cornish Game Hens for variation.

1 3-3 1/2 pound chicken
2 tablespoons margarine
2 medium onions, chopped
16 ounces Steinfeld's Sauerkraut, rinsed
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1/2 teaspoon paprika
1 chicken bouillon cube
1 cup hot water

Cut fryer in serving pieces. Melt margarine in skillet, add onion and sauerkraut, 1/2 teaspoon salt and 1/2 teaspoon pepper and saute for several minutes. Combine remaining 1/2 teaspoon salt, 1/2 teaspoon pepper and paprika and rub chicken. Arrange sauerkraut mixture in roasting pan. Place chicken on top of mixture and pour over the chicken and sauerkraut. Reserve the remainder to pour over sauerkraut if it becomes dry. Bake in 325 degree oven for 1 hour or until chicken is done.

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Sauerkraut Glazed Pork Chops

A great fall season meal.

6 pork chops
1 cup chopped onion
1 cup chicken broth
1 to 2 pounds of Steinfeld's Wine Kraut
1 tablespoon wine vinegar
1 tablespoon brown sugar
1/2 cup fresh cranberries (optional)
Salt and pepper to taste

Brown chops on both sides; set aside. Salt and pepper them to taste. Saute onion in the drippings until brown and tender. Return chops to pan and add chicken broth.
Cover and simmer 20 minutes until pork is done. Remove chops and keep warm. Add sauerkraut, sugar, vinegar and cranberries. Cook until heated through. Serve over pork chops.

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Sauerkraut Stew

A hearty winter stew.

1 pork steak
1 onion, cut in chunks
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf

Cover steak with water and add remaining ingredients. Bring to a boil and simmer 1 hour.

Add:
1 14 1/2 ounce can chicken broth
2 medium potatoes, scrubbed and cubed
2 medium carrots, sliced
1 stalk celery, sliced
16 ounces Steinfeld's Wine Kraut, drained
1 tablespoon brown sugar
1/2 pound polish sausage, sliced
2 cups canned tomatoes

Simmer 1 hour. Serve with grated Swiss cheese (optional). Serves 8 to 10.

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Sauerkraut Veggie Frittata

3 tablespoons vegetable oil
1/2 cup onion, chopped
3 cups potatoes, diced
2-1/2 cups Steinfeld's Sauerkraut, chopped
1 cup asparagus, cut into 1" pieces
6 large eggs
1/2 cup grated Parmesan cheese
1/2 cup chopped basil or parsley
1/2 cup chopped cooked kielbasa sausage
1 cup shredded mozzarella cheese

Preheat oven to 375 degrees.

In a large skillet, saute onions in oil until transparent. Add potatoes. Serves six to eight.

Priscilla, Concord, CA - First Place Winner (Entrees), Steinfeld's Sauerkraut Recipe Contest 2004

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Sausage Sauerkraut Braid

This braided loaf has become a Steinfeld's favorite.

2 loaves frozen bread dough

Filling:
1 12-ounce package hot sausage
1/2 cup chopped onion
1/2 cup chopped red or green pepper
1/2 cup chopped black olives
16 ounces Steinfeld's Sauerkraut, rinsed and drained well
2 tablespoons Dijon style mustard, divided
8 ounces grated Swiss cheese (2 cups), divided

Thaw dough according to package directions. When thawed prepare the filling: In a skillet brown the sausage using a wooden spoon to crumble the sausage then drain off any fat. Add onion, red pepper and olives and saute. Add the drained sauerkraut using a fork to distribute the sauerkraut evenly throughout. Set aside while preparing the bread dough. Roll out bread dough on lightly floured board into a 9" x 14" rectangle. Gently transfer to greased cookie sheet and brush one tablespoon mustard down the center length of the bread. Using half of the meat-kraut mixture, spread over the mustard. Now spread a layer of grated cheese (1 cup) on the meat mixture. Cut 7 to 9 slashes on each side of the filling. Beginning on one side, lap first dough section over, switch over to the other side and lap the next over. Continue until bread is completely braided. Seal both ends. Let rise 30 minutes and bake 20 to 25 minutes in 350 degree oven.

Jessie Hostetler

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Sausage Sauerkraut Skillet

1 1/2 to 2 pounds Kielbasa Sausage
1/2 medium onion, chopped
2 medium potatoes, scrubbed and grated
16 ounces Steinfeld's Wine Kraut
1 tablespoon brown sugar
Salt and Pepper to taste
Chopped parsley, garnish optional

Cut sausage in 2-1/2 - 3 inch pieces and slice in half lengthwise, then brown in medium high skillet. Remove sausage and drain on paper towel. In a small amount of sausage fat saute the onion and grated potatoes. Saute about 5 minutes then add carrots and Wine kraut. Rinse Wine Kraut jar with small amount of water and add. Return sausage and add brown sugar, salt and pepper to taste. Simmer covered for 30 minutes. Sprinkle with chopped fresh parsley. Serves 4 to 6.

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Sausage Sweet Potato Bake

Brown in skillet 1 pound bulk sausage
Drain off fat. Arrange in 2 quart casserole dish:
2 medium raw sweet potatoes, peeled and sliced
1 medium apple, peeked and sliced
Sprinkle with salt to taste
16 ounces Steinfeld's Sauerkraut, rinsed and drained
Browned sausage
Combine and pour over:
1 tablespoon sugar
1 tablespoon flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup water

Cover and bake at 350 degrees for 1 1/2 hours or until potatoes are tender.

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Sausage Turnover

These pastry filled sandwiches are perfect with soup for a light meal.

12 to 16 ounces Hungarian or Bratwurst sausage, casing removed
1 clove garlic, minced
1 cup Steinfeld's Sauerkraut, rinsed and squeezed dry
1/4 cup minced green pepper
1/4 cup minced onions
1 recipe pastry dough

Saute garlic with sausage to partially cook. Add remaining ingredients. Roll out dough thinly and cut into 4 inch rounds. Place about 2 tablespoons filling on each; fold over and seal. Brush tops with melted margarine. Bake in 400 degree oven 15 minutes.

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Spa-Style Grilled Salmon With Ruby Cabbage-Edamame Slaw

1 cup packed fresh mint leaves
1 cup packed fresh cilantro leaves
3 tablespoons chopped peeled fresh ginger
3 tablespoons soy sauce
3 tablespoons fresh lime juice
3 tablespoons oriental sesame oil
2 1 tablespoons honey
1 1 teaspoons grated lime zest

16 ounce jar Steinfeld’s Red Cabbage, drained
1 cup frozen, shelled edamame, thawed
2/3 cup peeled, shredded carrot
2 green onions, thinly sliced, both white and green parts

Prepare barbecue to medium-high heat.

Thinly slice enough mint to measure one tablespoon and chop enough cilantro to measure one tablespoon. Place both in bowl and whisk in ginger, soy sauce, lime juice, sesame oil, honey and lime zest. Set dressing aside.

Place salmon in large zip-top plastic bag. Add five tablespoons dressing and turn to coat. Marinate salmon 30 minutes. Grill filets until barely opaque in center, about 4-5 minute per side.

Meanwhile, toss drained red cabbage, edamame, carrot and green onions with remaining mint leaves, cilantro leaves and all except two tablespoons of remaining dressing. Season to taste with salt and pepper. Divide slaw among four plates. Place salmon on top of slaw and drizzle with reserved two tablespoons of dressing

Camilla, Nacogdoches, TX - First Place Winner (Entrees), Steinfeld's Sauerkraut Recipe Contest 2005

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Stuffed Chicken Breast

6 boneless chicken breasts
12 slices corned beef
6 cub of Swiss cheese
16 ounces can Steinfeld's Sauerkraut, drained
1/3 cup chopped onion
1/4 teaspoon pepper
1/2 teaspoon brown sugar
2 tablespoons parsley, chopped

Lay chicken breast flat on a board. Season with salt and pepper. Combine drained sauerkraut, onion, pepper, brown sugar and parsley. Meanwhile with two slices of corned beef fill center with 1/4 cup sauerkraut mixture, place cheese cube in center and roll up. Place this in center of Chicken and fold over as tightly as possible and secure with skewer. Place in greased baking dish. Repeat the process until all chicken breasts are used. Bake at 350 degrees for 45 minutes.

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Sweet and Sour(kraut) Chicken

4 tablespoons vegetable oil
1 medium red or green pepper, thinly sliced
8 green onions, chopped with greens
2 cups (about 10 medium) mushrooms, sliced
20 oz. sliced pineapple chunks, drained (save juice)
16 ounces Steinfeld's Sauerkraut, well drained (save juice)
1 cup unsweetened pineapple juice (reserved from can)
1/2 cup Sauerkraut juice (reserved from jar)
1/4 cup soy sauce
1/4 cup water
1 teaspoon ginger powder
1 teaspoon garlic powder
2 tablespoons corn starch
2 teaspoons red pepper flakes
1 teaspoon coarse ground pepper
13 oz. cooked chicken breast nuggets (about 24) or 2 cups cubed cooked chicken

Heat oil in large wok or frying pan. When hot, stir fry pepper, onions and mushrooms until just limp. Add pineapple chunks and Sauerkraut to heat. While heating, in small bowl, stir together pineapple juice, Sauerkraut juice, soy sauce, water, ginger powder, garlic powder, corn starch, pepper flakes and black pepper until blended. Slowly add mixture to vegetables, stir occasionally until thickened. Add cooked chicken, heat thoroughly. Serve over rice, crispy Chinese noodles or pasta. Serves six.

Bonnie, Denver, CO - Third Place Winner (Entrees), Steinfeld’s Sauerkraut Recipe Contest 2006

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Turkey Burgers

1 1/2 pounds ground turkey
1/3 cup seasoned bread crumbs
2 eggs, lightly beaten
1/3 cup finely chopped onions
1 cup Steinfeld's Sauerkraut, rinsed and drained
Salt and pepper to taste

Mix ingredients together, form into patties and fry in small amount of oil. Makes 8 patties. Serve in hamburger bun with Thousand Island dressing, sliced tomato and lettuce.

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Vegetable Stew

Combine in Dutch oven:

2 to 3 pounds stew meat
3 quarts water
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
Cover and simmer 2 to 3 hours.

Add:
1/2 cup chopped green pepper
2 stalks celery, chopped
2 large carrots, chopped
1 medium onion, chopped
1 32-ounce can tomatoes, drained of the juice, (4 cups)
1/2 teaspoon summer savory
1 teaspoon dried sweet basil
1/2 teaspoon chili powder
16 ounces Steinfled's Sauerkraut

Heat together until vegetables are tender.

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