WebBefore you begin cooking, get everything ready: slice the apples, measure the sauerkraut, preheat the oven to 350. Step 1. Heat oil over medium-high heat in a …
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Web32 ounces sauerkraut 2 pounds pork baby back ribs 1 onion sliced 2 cloves garlic chopped 1 cup water 1 tsp peppercorns 1 tsp salt 2 bay leaves Instructions Drain and rinse one 32-ounce jar or can of …
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WebIngredients (makes 1 large jar) 1 large or 2 small head cabbage (1 kg/ 2.2 lb) 1 tbsp sea salt; Optional: 10 juniper berries, 1 tbsp caraway seeds and 1 tsp mustard seeds water if needed to top up; …
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WebCook and chop the bacon: Lay the slices of bacon down at the bottom of a large, thick-bottomed pot and heat on medium heat. Cook until the bacon has browned …
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WebSlice the sausage and arrange it on top of the sauerkraut. Spread the remaining sauerkraut over the sausage and distribute the remaining seasonings over the top. …
WebAdd pork to the bottom of the slow cooker. If you’re using potatoes, add the potatoes on top. In a large bowl, add the broth, sauerkraut, Dijon, garlic, and thyme. Stir …
Cover pot and reduce heat, then simmer, stirring occasionally, until sauerkraut is very tender, about 2 hours. Stir in 1 tablespoon brown sugar and 1/2 teaspoon each of salt and pepper. Add more brown sugar, salt, and pepper to taste. Cooks' note: Sauerkraut with apples can be made 3 days ahead and chilled.
Combine the sauerkraut, apples, onion and chives in a large bowl. Whisk together the oil, honey and salt. Pour over the salad and stir to combine. Add more salt as needed. Cover and refrigerate for at least one hour before serving. Can be served cold or at room temperature.
Just like cabbage, sauerkraut is low in carbohydrates and easy to enjoy abundantly on a keto diet. However, watch for sugar added in pre-made sauerkraut, as this can spike the carb count; the best sauerkraut ingredients are simply cabbage and salt, but added caraway seeds for flavor are also fine. Is sauerkraut low carb as well? Absolutely.
Season to taste with salt and pepper. If using a slow cooker, combine the sautéed onions and apples, sauerkraut, water, brown sugar, mustard, caraway seeds, and applesauce in the crock and cook on high for 2 hours or on low for 4 hours. Season to taste with salt and pepper. Serve hot as a side dish with pork, sausage, beef, or poultry.