Super Kraut, Vegetable's Healthy Reputation Has Turned It Into A Foodie Favorite
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Sauerkraut Ham Balls
Sauerkraut Ham Balls
Sauerkraut Ham Balls are oh so delicious and are quite popular in the American mid west region. If you've never had them then you need to make them real soon. These are truly one of the best appetizers your ever going to eat in your life. They are so wonderful. I like to serve them as appetizers with brown mustard and a frilled toothpick stuck in each ham meatball.
Ingredients For Your Sauerkraut Ham Balls
1. 1 Pound Ground Fully Cooked Ham.
2. 1 Jar ( 16 OZS. ) Sauerkraut Drained Well And Chopped Up Fine.
3. 1/4 Cup Purple Or Red Sweet Onion.
4. 3/4 Cup Plus 2 Tablespoons Dry Bread Crumbs Divided.
5. 1 3 Oz. Package Cream Cheese , Softened.
6. 2 Tablespoons Minced Fine Fresh Parsley.
7. 1 Tablespoon Yellow Mustard.
8. 1 Teaspoon Powdered Garlic.
9. 1 Teaspoon Ground Black Pepper.
10. 1/4 Cup All Purpose Flour.
11. 2 Large Eggs.
12. 1/4 Cup Whole Milk.
Vegetable Oil For Deep Frying Your Ham Meat Balls.
Use safe practices when deep frying at home. Have a tight fitting lid for the home deep fryer and a handy fire extinguisher.
In a large bowl, combine the ground ham, sauerkraut, onion, and 2 tablespoons of the bread crumbs. In another bowl, combine the cream cheese, parsley, mustard, garlic powder, and pepper and stir into the sauerkraut mixture. Chill for 1 hour or overnight.
Shape into 3/4 inch balls, coat with flour, in a bowl beat together the eggs and milk. Dip the ham balls into the egg and milk mixture, and then roll in the remaining bread crumbs.
In a deep fryer or electric skillet, heat oil to 375 degrees. Fry the ham balls until golden brown, drain on paper towels before serving.
These particular sauerkraut ham balls are so very delicious with a really unique flavor that people love. Give them a try to see what you think.
Serve Them With Hot Spicy Mustard For A Delicious Flavor Combination.
Or you can serve them each with a frilled toothpick inserted into it on a plate or platter at a dinner party. Serve them with hot mustard as a tasty treat.
Super Kraut, Vegetable's healthy reputation has turned it into a foodie favorite.
If you haven't yet jumped on the sauerkraut bandwagon, you're missing out. Pickled cabbage has garnered a heavy foodie following, and some of its lovers have even joined forces and are sharing their recipes with the world. Here you will find all kinds of wonderful sauerkraut recipes and if you want to make your own homemade sauerkraut then just click that link there and you'll soon be learning everything you need to know about making homemade sauerkraut.
There's a lot to love about this vegetable, including health benefits that make it a "superfood". Sauerkraut is filled with vitamins and minerals that boost the immune system, and studies show that it has cancer-fighting components. It's also low in calories and contains helpful bacteria that aid in digestion. People even go as far as to say that sauerkraut is a sure fire way to lose weight. Have you ever heard of the new and improved cabbage soup diet.
Sauerkraut and cabbage are both super foods and are really good for you. Do you know that some people use the cabbage soup diet to lose as much as 70 pounds in thirty days. If you haven't yet checked it out you really need to. It's a really wonderful diet that really does work.
Store bought sauerkraut is not even real sauerkraut. Its just shredded cabbage that has been soaked in salty vinegar. You'll find that store bought sauerkraut that has been prepared with lacto-fermentation has been cooked to the point where it is no longer alive.
How To Make Homemade Sauerkraut
To make homemade sauerkraut your going to need about two large heads of cabbage and you'll need a cutting board, a sharp knife and a crock to pack your homemade sauerkraut in. You won't need any starter culture as there is lactic acid bacteria floating around in the air.
Start off by shredding your cabbage very thin and then salt the cabbage down with ground sea salt as you pack it into the one gallon crock that you have washed very well. You'll want to sprinkle the two heads of shredded cabbage with 2 large tablespoons of ground sea salt. Sprinkle each large hand full of cabbage as you pack it into the jar. Its real important to pack the sliced up salted cabbage real tight so the salt will draw the water away so that fermentation can take place.
You need to put a plate on top of the cabbage to keep all the cabbage down under the brine. Put something heavy on the plate to make sure all the cabbage stays down under the brine. About once a week remove the plate and weight and skim the scum that forms away. Then replace the plate and weight. After the second week your sauerkraut should be finished. Place it into quart mason jars in the refrigerator until you use it all up. Just heat it and serve it. I love it with the red hot wieners that have been fried. It is also delicious with fried pork chops.
Sauerkraut Has Potential Pro-biotic Benefits
It is as sauerkraut ferments that it produces a diverse population of live bacteria that is really good for you. It is the probiotics that replenish the bacteria in your gut and helps to keep your stomach healthy. The good bacteria also helps to inhibit the growth of bad bacteria and that helps to keep you healthy. You should know that heat kills bacteria so if you buy sauerkraut that has been cooked or pasteurized that you won't get the health benefits of the good bacteria. This is why you need to make your own sauerkraut.
How To Make A Reuben Burger
Here were going to make Reuben Burgers which taste very much like a deli Reuben Sandwich.
Ingredients Needed For Your Reuben Burgers.
1. One Pound Ground Beef Made Into Four 1/4 Pound Burgers.
2. 0ne Half Pound Corned Beef Sliced Very Thin.
3. Salt And Pepper To Taste.
4. Eight Slices Rye Bread.
5. 16 Ounces Sauerkraut, Drained And Rinsed Well.
6. 4 Slices Swiss Cheese.
7. Thousand Island Dressing.
I make the burgers out first and cook them until they are done. Then I butter the bread and toast it under the broiler until golden brown.
I put Thousand Island Dressing on the top and bottom of the slice of rye bread after I have toasted it. I melt the Swiss Cheese on top of the hamburger. I put a portion of sauerkraut on top of the cheese and then put the corn beef on top and then the other piece of rye bread. Your going to end up with one of the most delicious Reuben Burgers that your ever going to taste in your life.
I like to serve a couple of Dill Pickle Spears with each Reuben Burger. Oh man they are so delicious.
Sauerkraut Cole Slaw Is So Very Delicious
Sauerkraut Cole Slaw Is So Delicious
Dressing For Your Sauerkraut Cole Slaw
1. The Juice Of One Lemon, be sure not to get any seeds in your lemon juice.
2. One Fourth Cup Apple Cider Vinegar.
3. One Tablespoon Sugar.
Mix the three ingredients together and stir until the sugar is very well dissolved.
For Your Slaw You Will Need
1. One And One Half Cups Fine Shredded Cabbage.
2. One Cup Fine Shredded Savoy Cabbage.
3. One Half Cup Fine Shredded Purple Cabbage.
4. Two Large Carrots Peeled And Shredded Fine.
5. Two Cups Sauerkraut
Mix all the above 5 ingredients together very well and then pour the dressing into the slaw mixture and mix very well together. Refrigerate overnight for the best results possible. You'll want to stir the slaw mixture up very well together the next day before you serve it.
I like to serve small cups of the sauerkraut slaw with each Reuben Burger. I promise you that people will love it served that way. Try it please and see what you think.
Here we have delicious homemade sauerkraut.
Basic Recipe For A Really Delicious Sauerkraut
I suggest fermenting your cabbage in a five gallon bucket that you have sterilized with boiling hot water and Dawns Dish Detergent. You should mix the below ingredients in the five gallon bucket after you know it has been sterilized and is super clean.
1. Three Pounds Green Cabbage Sliced Very Thin.
2. Two Pounds Purple Cabbage Sliced Very Thin.
3. Six Large Granny Smith Apples Peeled And Sliced Very Thin Then Chopped Fine.
4. Two Large Carrots Peeled And Shredded Very Fine.
5. Four Tablespoons Ground Sea Salt.
6. One Tablespoon Ground Red Pepper Flakes.
7. Four Large Jalapenos With Stems Removed And Then Chopped Very Fine.
These ingredients are slightly different than you would normally see in sauerkraut but it produces a sauerkraut that is oh so tasty and delicious.
Salt the cabbage and add in the other ingredients. Be sure the salt gets well mixed into the cabbage and that the cabbage gets very well shredded.
Your going to want to cover the cabbage with a clean white cloth and then a plate that will fit down in the container on top of the cabbage. Put tin foil wrapped bricks on top of the plate to keep the cabbage and other ingredients down under the brine.
After a week remove the bricks, the plate and the cloth and take a spatula and carefully remove any scum on top of the cabbage. Put everything back and let the cabbage and other ingredients keep working for another week to 10 days.
After the time is up mix all the sauerkraut ingredients up well and then put in canning quart jars in the refrigerator with lids. The sauerkraut put up this way will keep for months in the refrigerator and it will be some of the best sauerkraut your ever going to taste in your life.
I love this particular sauerkraut served with beans. It is so very delicious this way. Or you can fry sausages and serve them mixed in with the sauerkraut for a really tasty treat.
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Making Homemade Chow Chow Is Explained In This Video
Making Homemade Sauerkraut Is Explained In This Video
Making Homemade Sauerkraut
In the video there to the right is exactly how to make some of the most delicious Homemade Sauerkraut that your ever going to make and taste in your life.
If you've never made homemade Sauerkraut before then you should real soon because the recipes on this Hub Page make some of the best Sauerkraut that your ever going to taste in your life.
© 2014 Thomas Byers
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