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Organic

SPICY SAUERKRAUT

Organic Spicy Sauerkraut

Product image displaying a jar of Cook's Pantry Organic Spicy Sauerkraut.

"Spicy sauerkraut made the old fashioned way packed straight from the fields in Poland to pair perfectly with your family recipes."

Product of Poland

Organic
Gluten-Free
Non-GMO
Vegan
Kosher

At Cook's Pantry, we love sauerkraut and we love hot peppers, so naturally we combined the two to make a zingy, zesty kraut that tastes great with sausage, pork or any of your family's traditional recipes. Our sauerkraut is made the old fashioned way, with just salt and water, made in season, and packed straight from the fields in Poland.

Sauerkraut is one of the oldest foods in the world, dating back more than 4,000 years! Workers were fed fermented cabbage while building the Great Wall of China. When Genghis Khan invaded China he added salt for preservation and was so happy with it, that he gave it to his army. The Mongols invaded Asia and parts of Eastern Europe, spreading the word about fermented cabbage and its medicinal purposes. Jewish people are also credited with spreading kraut throughout Europe and Russia.


Nutrition Facts. Serving Size: 1 ounce (twenty eight grams). Serving Per Container: about twenty four. Calories: 5. Calories from Fat: 0. Amount Per Serving. Total Fat: 0 grams: 0% daily value. Saturated Fat: 0 grams: 0% daily value. Trans Fat: 0 grams: 0% daily value. Cholesterol: 0 milligrams: 0% daily value. Sodium: two hundred ten milligrams: 9% daily value. Potassium: sixty milligrams: 2% daily value. Total Carbohydrate: 2 grams: 0% daily value. Dietary Fiber: Less than 1 gram: 2% daily value. Sugars: 0 grams. Protein: 0 grams. Vitamin A: 0%. Vitamin C: 4%. Calcium: 0%. Iron: 0%. Percent Daily Values are based on a two thousand calorie diet.

Prep time: 5 mins |Cook time: 30 mins |Total time: 35 mins |Serves: 4 | Print |

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Millie's Sauerkraut Soup

Prep time: 5 mins |Cook time: 30 mins |Total time: 35 mins |Serves: 4 |

This recipe is so delicious it tastes lke spring summer winter and fall all in one bite and once you have it you will never make pork chops another way again, so yummy blahh blahhh.
Millie's Sauerkraut Soup

INGREDIENTS

  • 1 pound ground pork
  • 1 onion - chopped
  • 2 garlic cloves - chopped
  • 1 carrot - chopped
  • 1 celery - chopped
  • 1 small fennel bulb - chopped (about 1 cup)
  • 6 ounces mushrooms - sliced
  • 2 cups Cook's Pantry Spicy Sauerkraut
  • 1 can diced tomatoes in juice - 14.5 ounces
  • 4-5 cups chicken stock
  • Olive oil
  • Salt and pepper

DIRECTIONS

  1. In large stock pot over medium heat add 1 tablespoon olive oil and cook pork until almost done.
  2. Add onion, garlic, carrot, celery, fennel and mushrooms and pinch of salt and cook for until vegetables are softened - about 5-7 minutes.
  3. Add diced tomatoes with juice and chicken stock, cover and simmer for 15 minutes until vegetables are done.
  4. Add sauerkraut and taste. Adjust as needed.

Prep time: 15 mins Cook time: 15-20 mins Total time: 30-35 mins Serves: 6-8 Print |

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Spicy Sauerkraut Frittata

Prep time: 15 mins Cook time: 15-20 mins Total time: 30-35 mins Serves: 6-8

This recipe is so delicious it tastes lke spring summer winter and fall all in one bite and once you have it you will never make pork chops another way again, so yummy blahh blahhh.
Spicy Sauerkraut Frittata

INGREDIENTS

  • 2 cups mixed mushrooms (6 oz) - sliced
  • 8 asparagus - sliced in half then cut into 1 inch pieces
  • 1 ½ cups Cook's Pantry Spicy Sauerkraut
  • 1 cup kale - chopped
  • 2 garlic cloves - chopped
  • 2 tablespoons chives - chopped
  • 8-10 eggs
  • ¼ cup milk or ½ and ½
  • ½ cup jack cheese (or any desired cheese)
  • Olive oil
  • Salt and pepper to taste


DIRECTIONS

  1. Preheat oven to 375 degrees.
  2. Break eggs into bowl and whisk together with milk, salt and pepper and set aside.
  3. In an oven proof skillet heat over medium heat, add 1-2 tablespoons olive oil and saute? mushrooms, garlic, asparagus, pinch of salt and pepper until softened about 5 minutes.
  4. Add sauerkraut and kale and saute 1-2 minutes more. Turn heat to low and add egg mixture evenly.
  5. Sprinkle top with cheese and chives. Cook on stovetop for 3-5 more minutes and then transfer to oven and finish cooking for 5-8 more minutes until set in center.
  6. Remove from oven and serve immediately with more sauerkraut as garnish.

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