Steinfeld's Home Page
Sauerkraut Side Dishes & Appetizers

Baked Sauerkraut

A simple side-dish.
16-ounces Steinfeld's Sauerkraut, drained well
1/2 cup raisins
2 teaspoons brown sugar

Mix ingredients together and heat in 350 degree oven until brown. Serve with pork chops, ham slices or sausage.

View and print this recipe   Back to top

Garden Cheddar and Poppy Seed Scones

Garden Cheddar and Poppy Seed Scones

1 ¾ cups all-purpose flour
2 tablespoons poppy seeds (or to taste)
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons lightly salted butter
1 egg
1 cup Steinfeld’s sauerkraut, drained, squeezed dry and chopped
1 cup medium sharp cheddar cheese
¾ cup sour cream
1/3 cup thinly sliced green onions

Heat oven to 400 degrees.

Grease large baking sheet.

In large bowl, stir together flour, poppy seeds, sugar, baking powder, baking soda and salt. Cut in butter, using pastry blender or two knives, until mixture resembles coarse crumbs.

In a small bowl, stir together egg, sauerkraut, cheese, sour cream and onion.

Add to dry ingredients and stir just until combined.

Transfer dough to lightly floured work surface. Pat into an eight by eight-inch square. Cut dough into four four-inch squares. Cut each piece diagonally in half to make eight triangles. Place scones one inch apart on prepared baking sheet.

Bake 16 – 20 minutes or until golden brown. Serve warm. Serves eight.

Kurt, Redwood City, CA - First Place Winner (Breads), Steinfeld's Sauerkraut Recipe Contest 2005

View and print this recipe   Back to top

Ham Sauerkraut Turnovers

1 cup finely chopped ham
1 8-ounce can Steinfeld's Sauerkraut, rinsed and squeezed dry, finely chopped
1 tablespoon finely minced onions
1 cup grated cheese
1/4 cup finely chopped celery
Salt and pepper to taste
Mayonnaise or salad dressing to moisten
1 pastry dough recipe or crescent rolls

Roll out dough thinly and cut into 4 inch rounds. Place about 2 to 2 1/2 tablespoons filling on each, fold over and seal. Brush tops with melted margarine. Bake in 400 degrees oven for 15 minutes. If using crescent rolls unroll and place mixture in center and fold over.

Jessie Hostetler

View and print this recipe   Back to top

Kraut 'n Noodle German Skillet

1 tablespoon salt
3 quarts boiling water
6 ounces medium Egg Noodles (about 3 cups)
16 ounces Steinfeld's Sauerkraut, drained
2 tablespoons butter
3 ounces Parmesan cheese
1 1/2 cups sour cream.

Cook noodles in boiling water and salt, drain in colander. Add Steinfeld's sauerkraut to melted butter in fry pan and cook until lightly browned. Add noodles to kraut mixture, add Parmesan cheese and sour cream just before serving.

Ray Steinfeld Jr.

View and print this recipe   Back to top

Layered Potato Sauerkraut Salad

4 medium potatoes, boiled and skinned cubed
16-ounces Steinfeld's Wine Kraut, drained
1/4 teaspoon dill weed
2 6 1/2 -ounce cans tuna, drained
4 cups chopped lettuce
2 medium tomatoes, chopped
1 cucumber, diced

Boil potatoes with skins on until tender; peel skin and cut in small cubes. Combine sauerkraut and potatoes. Sprinkle with 1/2 teaspoon salt. Refrigerate. Toss tuna with dill weed and refrigerate. Layer lettuce, potato kraut mixture, tuna, tomatoes and cucumbers. Top with 1 cup of the dressing. Serve remaining dressing in bowl.

1 cup salad dressing or mayonnaise
1 cup sour cream
1/2 cup buttermilk
1/2 cup chopped dill pickles
2 tablespoons grated onion
1/2 teaspoon dry mustard
1/2 teaspoon dill weed
1 teaspoon salt
1/4 teaspoon pepper
Makes about 2 1/2 cups. Mix and pour over salad.


View and print this recipe   Back to top

Macaroni Sauerkraut Salad

1 6-1/2 ounce can tuna, drained
3 cups cooked macaroni
1 cup Steinfeld's Sauerkraut, drained
1/2 cup chopped celery
1/2 cup diced cheese
1/4 cup diced green pepper
2 teaspoon grated onion
1/4 cup dill pickle, diced
Salt and pepper
Salad dressing or mayonnaise
Prepared mustard
Serve on a lettuce leaf for lunch.

Mix all ingredients and add salt and pepper to taste. Moisten with salad dressing or mayonnaise and prepared mustard.

Jessie Hostetler

View and print this recipe   Back to top

Reuben Balls

A simple, quick hors d' oeuvre

22 ounces Steinfeld's Wine Kraut
1 2.5-ounce package corned beef, diced
1 teaspoon horseradish
1 clove garlic, minced

Mix all ingredients and form into balls and roll in cracker crumbs or ground nuts.

View and print this recipe   Back to top

Reuben Salad

1 large head red leaf lettuce
12 ounces cooked corned beef cut into thin strips
16 ounces Steinfeld's Sauerkraut, rinsed and drained
8 ounces Swiss cheese, cubed (2 cups)
1 cup Thousand Island dressing
1-1/2 cups Rye Croutons ( see recipe below)
1 teaspoon caraway seeds
Rye Croutons
2 tablespoons butter or margarine
3 slices rye bread

Spread butter on both sides of rye bread. Remove four large lettuce leaves. tear remaining lettuce (should yield 6 cups) into a large bowl. add corned beef. Sauerkraut and swiss cheese; toss gently. Place reserved lettuce on 4 salad divide corned beef mixture evenly and arrange on lettuce leaves. Pour on Thousand Island dressing. Top with Rye Croutons sprinkle with caraway seeds. Yields 4 serving. Cut into 1/2 inch cubes. Place on baking sheets. Bake 15 minutes at 300 degrees Yields 1 1/2 cups.

View and print this recipe   Back to top

Rye Bread

1/2 cup warm water
1 pkg. active dry yeast
1 1/2 cups warm milk
1/4 cup sugar
1/4 cup vegetable oil
1 egg
1 1/2 teaspoon salt
1 tablespoon caraway seeds
1 1/2 cup Steinfeld's Sauerkraut, rinsed, drained and chopped
1 2/3 cups rye flour
5 1/2 cups all purpose flour
Dissolve yeast in warm water. Add milk, sugar, oil, egg,
Salt, caraway seeds, sauerkraut and rye flour.

Mix well with electric mixer. Gradually add all purpose flour to make a soft dough. Turn out on floured surface and knead remaining flour in. Place in greased bowl and let rise until double in bulk. Punch down and form into 2 loaves. Bake in 350 degree oven for 45 minutes.


View and print this recipe   Back to top

Sauerkraut Balls

1/2 pound pork sausage
1/4 cup dried minced onions
16 ounces Steinfeld's Sauerkraut, rinsed, drained and chopped into fine shreds
2 tablespoons fine dry bread crumbs
1 3-ounce package cream cheese, softened
1 teaspoon prepared mustard
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1/4 cup flour
1 egg, beaten
2 tablespoons milk
3/4 cup fine dry bread crumbs
Oil for deep frying

In large fry pan, crumble and cook sausage and onion until lightly browned, drained fat.
Mix in next six ingredients, refrigerate until cool. Shape mixture into egg mixture, then in remaining bread crumbs. Cook in hot oil (375 degrees) until golden brown about 2 to 3 minutes. Serve hot.

View and print this recipe   Back to top

Sauerkraut Salsa with Swinging Wings and Apple Chips

24 ounces Steinfeld's Sauerkraut or Winekraut
8-12 oz light beer
12 peppercorns
5 juniper berries, bruised (not provided)
salt and freshly ground pepper
4 teaspoons sugar
4 garlic cloves, halved
1/4 cup plus 2 teaspoons olive oil
4 plum tomatoes, seeded and chopped
1 and 1/2 tablespoons Tequila (optional) (not provided)
1/2 medium white onion, chipped
2 Serrano peppers, seeded and minced
1 teaspoon ground cumin
grated zest of 1/2 orange
1 ripe Haas avocado, peeled, pitted, cut in 1/2" dice
3 tablespoons chopped cilantro or parsley
2 Granny Smith apples, cored and cut into wide 1/8" slices
Baked tortilla chips, if desired

Brine: Drain Sauerkraut, pressing down firmly to extract as much juice as possible. Combine juices with enough beer to equal two cups, in a large bowl. Add peppercorns, juniper, 1 teaspoon salt, 1 teaspoon sugar, stirring until dissolved. Add wings (brine will not cover them entirely), and let sit at least 30 minutes or up to 2 hours in a cool spot. Turn once or twice. Meanwhile, sizzle garlic in oil in a small saucepan until golden. Remove and allow to cool, then strain, discarding garlic. Salsa: Measure out 1 and 1/2 cups of the Sauerkraut and refrigerate remainder for another use. Add 1 and 1/2 cups to a food processor, fitted with a cutting blade. Pulse on and off until coarsely chopped or chop with a heavy knife. Remove to a bowl. Mix in tomatoes, 1 teaspoon sugar, Tequila if using, onion, Serrano peppers, cumin, 2 teaspoons olive oil, orange zest, salt and pepper to taste. Fold in avocado, cover tightly and allow flavors to blend while you grill the wings, or refrigerate until ready to serve. Swinging wings: Drain wings and pat completely dry. Brush all over with reserved garlic oil. Grill over medium-hot coals 6-8 minutes, turn and grill until golden and very crisp, about 8 minutes longer. Alternately broil 6" from heat, turning once. To serve: divide salsa in 2 dip bowls. Sprinkle with cilantro. Surround with wings, apple slices and (optional) baked chips. Serves 6-12 as appetizer, depending on appetites. Hint: If not using beer, substitute alcohol-free beer, ginger ale, water, or diluted white grape juice.

Susan, Wilton, CT - Third Place Winner (Appetizers), Steinfeld’s Sauerkraut Recipe Contest 2006

View and print this recipe   Back to top

Stuffed Potatoes

5 large baking potatoes
2 cup chopped ham
1 cup salad dressing or mayonnaise
3/4 cup grated Swiss cheese
2 tablespoon chopped green pepper
2 tablespoon chopped pimiento
1 tablespoon instant minced onion
16 ounces Steinfeld's Sauerkraut rinsed and drained
1 teaspoon salt
1/4 teaspoon pepper
Additional grated cheese

Scrub and bake potatoes at 375 degrees for 60 minutes or microwave on high power at 6 to 7 minutes per pound of potatoes. Mix together remaining ingredients. Cut potatoes in half, clean out inside, mix with above mixture. Fill potatoes up again with this mixture. Bake at 425 degrees for 15 minutes.
Sprinkle a small amount of grated cheese on top and return to oven to melt

Jessie Hostetler

View and print this recipe   Back to top

Shane's Tangy Shrimp Cocktail

Shane's Tangy Shrimp Cocktail

Spicy Fresh Cocktail Sauce
2 tablespoons Steinfeld’s Wine Kraut juice
2 cups coarsely chopped tomatoes
1 tablespoon minced small red chili pepper
2 tablespoons Worcestershire sauce
2 tablespoons prepared horseradish
½ teaspoon onion powder
¼ teaspoon garlic powder
Juice of ½ lime
1 teaspoon sugar

Combine wine kraut juice and tomatoes in blender. Pulse until chunky. Remove to a bowl and stir in remaining ingredients. Refrigerate until using.

Shrimp Cocktails
Juice of ½ lime plus two limes quartered
Coarse or kosher salt
16 jumbo or extra-large shrimp, peeled (fresh or thawed, if frozen)
½ cup dry white wine
6 peppercorns
16 ounce jar Steinfeld’s Wine Kraut, well drained and coarsely chopped
1 teaspoon sugar
Freshly ground pepper to taste
Fresh cilantro sprigs for garnish

Moisten edges of margarita glasses with lime juice. Dip in salt and shake off excess. Refrigerate until ready to use.

Place shrimp, wine, peppercorns and water to cover in a medium saucepan. Bring to a boil, then reduce heat, cover and simmer until shrimp are pink and barely cooked through. Drain.

Combine wine kraut, sugar, pepper and one tablespoon lime juice. Place one fourth of this mixture in the bottom of each prepared glass. Add one quarter of cocktail sauce to each glass. Arrange shrimp over sauce, with tails leaning over edge of glasses. Garnish with lime wedges and sprigs of cilantro. Serve chilled. Serves four.

Jasmina, Bayside, NY - First Place Winner (Appetizers), Steinfeld's Sauerkraut Recipe Contest 2005

View and print this recipe   Back to top

Thai Sauerkraut Fritters with Gingery Dip

2 large eggs, beaten
1 teaspoon grated gingerroot
2 teaspoons brown sugar
1/2 teaspoon salt
1 teaspoon Asian chili garlic paste
1/2 cup panko crumbs
1/4 cup coarsely chopped salted cocktail peanuts
2 cups Steinfeld's Sauerkraut, rinsed, drained, squeezed dry
2 cups oil for frying
Spicy Dip mix:
1 small jalapeno, seeded, rinsed, diced
2 tablespoon ginger flavored soy sauce (substitute regular soy sauce)
2 tablespoons brown sugar
1 tablespoon water
1 tablespoon toasted sesame seed

In a bowl combine eggs, ginger, sugar, salt and chili garlic paste. Mix in panko crumbs, peanuts and Sauerkraut. Heat oil to 375 degrees. Scoop about 2 and 1/2 tablespoons of Sauerkraut mixture, pat flat on a little plate, and gently place into oil and deep fry a few minutes till crisp. Drain on paper towels. Repeat till Sauerkraut is finished. Serve hot (can be kept in 250 degree oven till serving time) with spicy dip. Yields: 8-10 servings for appetizer.

Loanne, Fort Worth, TX - Third Place Winner (Appetizers), Steinfeld’s Sauerkraut Recipe Contest 2006

View and print this recipe   Back to top

Zesty Sauerkraut & Jalapeno Cornbread

Zesty Sauerkraut & Jalapeno Cornbread

1 cup Steinfeld's Sauerkraut, drained and chopped well
2 packages of 6 oz. dry Mexican-style cornbread mix
2 eggs, lightly beaten
1 cup milk
1/4 cup chopped jalapeno peppers
Non-stick baking spray

Preheat oven to 350 degrees. Lightly coat regular size muffin tin with non-stick baking spray. In large mixing bowl, combine Sauerkraut, packages of cornbread mix, beaten eggs, milk, and chopped jalapeno peppers. Mix well and divide the batter into the 12 greased muffin cups in the muffin tin. Bake in preheated 350 degree oven about 20 minutes or until muffins are lightly browned and a toothpick inserted in the middle of a cornbread muffin comes out clean. Makes 12 regular size cornbread muffins.

Nancy, Greensboro, NC - Second Place Winner (Breads), Steinfeld’s Sauerkraut Recipe Contest 2006

View and print this recipe   Back to top


Home | Contact Us | Terms & Conditions | Privacy Policy | California Supply Chain Transparency Law