High-Fiber Recipes: Sauerkraut for Canning

50 pounds cabbage1 pound canning saltRemove outer leaves and any undesirable portions from firm mature heads of cabbage; wash and drain. Cut into halves or quarters; remove core. Use a shredder or sharp knife to cut cabbage into thin shreds about the thickness of a dime. In a large bowl, thoroughly mix 3 tablespoons salt with 5 lbs. shredded cabbage. Let salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of the shreds. Pack salted cabbage firmly and evenly into a large, clean pickling container. Using a wooden spoon, tapper or hands, press down firmly until the juice comes to the surface. Repeat shredding, salting and packing of cabbage until the container is filled to within 3 to 4 inches of the top. If juice does not cover cabbage, add brine: 1 1/2 tablespoons salt to 1 quart water; bring brine to a boil; cool. Cover cabbage with muslin or cheesecloth and tuck edges down against the inside of the container. Weight down cabbage under brine. Formation of gas bubbles indicates fermentation is taking place. Remove and discard scum formation each day. A room temperature of 70 degrees to 75 degrees F is best for fermenting cabbage. Fermentation is usually complete in 3 to 6 weeks. TO CAN: Bring sauerkraut to a simmer (185 to 210degrees F). Do not boil. Pack hot cabbage into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Adjust caps. Process pints 15 minutes, quarts 20 minutes, in a boiling water canner. Amount Per Serving  Calories: 33 | Total Fat: 0.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 144

Amount Per Serving

Calories: 33

Total Fat: 0.1gCholesterol: 0mgSodium: 1584mgTotal Carbs: 7.8g    Dietary Fiber: 2.7gProtein: 1.8g VIEW DETAILED NUTRITION
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Super Foods: Sauerkraut Salad

1 quart sauerkraut, drained1 onion, chopped2 stalks celery, chopped1 green bell pepper, chopped1 large carrots, chopped1 (4 ounce) jar diced pimento peppers, drained1 teaspoon mustard seed1 1/2 cups white sugar1 cup vegetable oil1/2 cup cider vinegarIn a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture. In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat. Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving. Amount Per Serving  Calories: 577 | Total Fat: 37.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 577

Total Fat: 37.2gCholesterol: 0mgSodium: 1057mgTotal Carbs: 62.2g    Dietary Fiber: 5.8gProtein: 2.4g VIEW DETAILED NUTRITION
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Father's Day Recipes: Scrumptious Sauerkraut Balls | Submitted By: Marie Kirk

1 pound pork sausage1/4 cup finely chopped onion1 (14 ounce) can sauerkraut, well drained and finely chopped1/2 teaspoon prepared yellow mustard1/4 teaspoon garlic salt1/8 teaspoon ground black pepper2 tablespoons Italian seasoned dry bread crumbs4 ounces cream cheese, softened2 tablespoons dried parsley flakes1/4 cup all-purpose flour1 egg, beaten1/4 cup milk3/4 cup Italian seasoned dry bread crumbs6 cups vegetable oil for deep-fryingIn a large skillet over medium high heat, fry pork sausage and onion until sausage is evenly brown and onion is soft, about 10 minutes. Drain and allow to cool slightly. Crumble sausage mixture into a large bowl and add drained sauerkraut, mustard, garlic salt, pepper and 2 tablespoons bread crumbs. Combine cream cheese and parsley, and mix into sauerkraut mixture. Refrigerate for 1 hour. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Shape sauerkraut mixture into 3/4 inch balls. Coat balls with flour. In a small bowl, whisk together egg and milk. Dip floured balls in egg mixture and then roll in remaining bread crumbs. Deep fry in batches for 2 to 3 minutes or until golden brown. Drain on paper towels and serve hot. Amount Per Serving  Calories: 287 | Total Fat: 23.5g | Cholesterol: 50mg

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