- For a mouthwatering meatless meal, saute sliced potatoes, onions, apples and grated carrots in a bit of olive oil. Add sauerkraut, a splash of white wine, freshly ground black pepper and dill weed. Simmer for about 15 minutes. Sprinkle with soy-based bacon bits and serve.
- For crunchy, colorful Sweet and "Sauer" Confetti Kraut Slaw, toss 3-1/2 cups drained kraut with 1/2 cup cider vinegar, 1 cup sugar, 1 cup chopped celery, 1 chopped green pepper, 1-1/2 cups chopped sweet onion and 1 (4-ounce) jar pimiento, drained and chopped. Cover; chill overnight. This recipe is one of the most requested by consumers. It goes great with barbecued meats, and keeps well and travels safely for picnics.
- Pork and sauerkraut take on a whole new personality with this salad. Cut chilled, cooked pork tenderloin into strips and toss with chilled, drained sauerkraut, sliced apple, sliced sweet onion and pickled hot banana pepper rings. Toss with a mixture of honey mustard and low-fat mayonnaise. Alternative: crumbled blue cheese and blue cheese dressing.
- Lighten up your Reuben! On a slice of rye bread, layer lean corned beef and piquant sauerkraut. Add reduced-calorie Russian dressing and top with low-fat Swiss cheese. Broil until cheese melts or heat in microwave using reduced-power setting.
- How about a light, flavorful Reuben salad? Toss red leaf lettuce with lean corned beef, sauerkraut, reduced-calorie Russian dressing and cubes of low-fat Swiss cheese. Cut hearty pumpernickel bread into croutons and toast in oven. Add to salad; sprinkle with caraway seeds.
- Stuff whole wheat pita pockets with sauerkraut, shredded carrots, sliced plum tomatoes, green and red pepper rings, zucchini matchsticks, garbanzo beans and spicy radish or clover sprouts for a toothsome treat. Optional: mix olive oil with garlic powder, pepper and soy sauce and toss with vegetables before stuffing.
- Add zip to classic warm German potato salad by adding one to two cups of sauerkraut before tossing with the dressing.
- Turn an ordinary burger into a Reuben burger. Top a grilled beef or turkey burger with a mound of sauerkraut, a slice of Swiss cheese and a dollop of Russian dressing.
- Savory Sauerkraut Stuffing can be used to stuff pork chops, goose, turkey or chicken, or it can be baked separately and served as an accompaniment. Add a cup of drained kraut to each two cups of stuffing mix. Toss with diced celery, onions and chopped walnuts. Moisten with butter and chicken broth as per package directions.
- Top a baked potato with a mixture of sauteed onion, sauerkraut, tomato sauce, pickled hot pepper rings and crumbled real or soy-based bacon bits. Optional: sprinkle with Cheddar cheese.
- Try Reuben baked potatoes. Toss rinsed, drained sauerkraut with strips of lean corned beef. Moisten with a bit of low-fat Russian dressing. Spoon into split cooked potato. Top with low-fat Swiss cheese; melt in broiler or microwave.
- It's pizza time! Sprinkle tangy sauerkraut over top of pizza to complement tomato, sausage and pepperoni flavors. One major chain serves kraut and Canadian bacon pizza as their house "special."
- Substitute sauerkraut for shredded lettuce when making tacos or subs.
- For a gourmet hot dog topping, saute chopped onion, sauerkraut, sweet pickle relish and chopped pickled hot cherry peppers. Slit frankfurters on one edge at half-inch intervals and grill until they curl into "round dogs." Place on a round bun and pile on gourmet topping.
- For a milder kraut flavor and to reduce sodium, rinse kraut after draining.