Preparing a Sauerkraut Recipe is often considered as seasonal food eaten on hot dogs or with pork during the holidays. But the truth is, not ony Americans should be eating fermented foods like sauerkraut all year and in a variety of other dishes from salads to pizza.
With modest improvements in diet and physical activity, you can dramatically improve your overall health. Read here why and get also some wonderful sauerkraut recipe ideas.
A study published in the October 2002 issue of the Journal of Agriculture and Food Chemistry shows that fermenting cabbage into sauerkraut may even increase the ability of cabbage to prevent cancer growth in the breast, colon, lung, and liver. Sauerkraut is high in lactic acid, which cleanses the digestive tract of harmful bacteria, enhancing immune function and helping to prevent colon cancer. A University of Illinois study found sauerkraut to block the action of estrogen, in vitro, a finding that could mean sauerkraut may help to lower the risk of breast cancer and reproductive-tract malignancies in women.
In addition to playing a role in cancer prevention, there is strong evidence that low-calorie, high-fiber sauerkraut may also promote cardiovascular and digestive health. Glucosinolates in sauerkraut activate the body's antioxidant enzymes, and flavonoids protect artery walls from oxidative damage. So, make sauerkraut a regular part of your diet.
For a maximum benefit sauerkraut is best eaten on a daily basis. Gradually introduce the bacteria into your body by adding small amounts of sauerkraut at each meal. Eating large amounts in the beginning can cause gas and bloating. One tablespoon per meal is good for the first week and the amount can be gradually increased to 1/4 cup per meal.
For tasty recipes that use sauerkraut please check out the following sauerkraut recipes:
14 oz. can sauerkraut
16 oz. can diced tomatoes
2 lbs. beef short ribs
2 lbs. beef soup bones
3 qt. water
2 cups chopped carrots
2 cups chopped celery
8 cups cabbage, shredded
2 garlic cloves, chopped
1 cup chopped onion
2 bay leaves
1 tbs. salt
½ tsp. pepper
4 tbs. lemon juice
1 cup sour cream
In large pot, put short ribs, bones and 3 qts. of water. Add carrots, onion, celery, cabbage, garlic, diced tomatoes, bay leaves, salt and pepper: bring to a boil.
1. Skim off top layer of foam with a slotted spoon.
2. Reduce heat and simmer; cook covered for around 2 hours until meat is tender.
3. Remove soup bone; add sauerkraut, lemon juice, and sugar to taste. If necessary, add more water.
4. Replace lid and simmer for 1 hour.
5. Pour into bowls and serve with a dollop of sour cream.
1 16 oz. can sauerkraut
¼ cup finely chopped celery
¼ cup chopped onion
¼ cup shredded carrot
¾ cup sugar
¼ cup vinegar
1. Drain and snip sauerkraut, reserving liquid. Rinse and drain sauerkraut well.
2. Combine sauerkraut, celery, onion, and carrots.
3. In saucepan combine reserved liquid, sugar, and vinegar; bring to a boil, stirring constantly. Remove from heat, pour over vegetable mixture.
4. Toss coating evenly, cover and place in the refrigerator for several hour or overnight.
2 ¾ Lbs. country style pork ribs each about 1 ¾ inches thick
1 (14 oz.) can sauerkraut
2 cups unsweetened applesauce
2 tbs. packed brown sugar
½ tsp. garlic powder
¼ tsp. caraway seeds
1. Place ribs in a shallow roasting pan meaty side down. Roast 20 minutes in a 450-degree oven.
2. Reduce oven temp to 250 degrees. 3. Combine remaining ingredients and arrange over ribs. Ribs are now meaty side up.
4. Cover and bake until meat is tender and done. 1 ¾ to 2 hours. May take longer.
Sauerkraut recipes are wonderful healthy but not always good for dropping pounds. So maybe it's a good idea to try them after the cabbage soup diet week...