Yep- red cabbage and grenadine, Brook. You can buy it in jars.
That Red Baron cabbage is the BOMB! Really great stuff, and ya' know Kev I never even thought to use it instead of plain ole' sauerkraut on a Reuben, gotta try it now, thanks for the idea! By the way there is a sweet sour Bavarian Kraut that I buy in a can that aslo has caraway seeds in it, I love it the best of all krauts!!! My goodness is it good on a sausage in a bun Lordy Mercy I am gaining another 5 just thinking about it hee-hee!!! Next thing you know I'll have to join a forum on how to loose weight SMILE!!!
Well, Kev, looks like you done spoilt me.
I made Reuben's Three Ways for lunch, today. Plated on individual rectangular, wooden serving plates, we started on the left with three small Reuben Party Puffs. On the right was a small ramikin of Cream of Reuben soup. And, in the middle, mini-Red Barons.
Boy were they good.
I couldn't find the sweet red kraut. Went with a sweet & sour red cabbage instead. The stuff in a jar isn't as good as mine, and next time I'll go that route.
But I wanted to say thanks for introducing me to this different take on the classic.
I made Reuben's Three Ways for lunch, today. Plated on individual rectangular, wooden serving plates, we started on the left with three small Reuben Party Puffs. On the right was a small ramikin of Cream of Reuben soup. And, in the middle, mini-Red Barons.
Boy were they good.
I couldn't find the sweet red kraut. Went with a sweet & sour red cabbage instead. The stuff in a jar isn't as good as mine, and next time I'll go that route.
But I wanted to say thanks for introducing me to this different take on the classic.
Well cool, Brook. I'm glad you enjoyed them! I really like a traditional Rueben with white kraut- love them in fact. But I dig the heck out of the sweeter taste of the Red Baron as well. Also have really enjoyed a coupla Rueben Soups such as you describe.
I'll share yet another recipe- a take on the classic. I cannot vouch for it completely- 'cause I've never actually made it- but it's one I've ear-marked to try later this Fall- found in last season's "Taste of Home's New Slow Cooker Recipes".
Rueben Fondue
Four 2.5 oz. pkgs. Deli Corned Beef, chopped
One 8 oz. pkg. Cream Cheese
One 8 oz. can White Sauerkraut, drained and rinsed
1 c. Sour Cream
1 c. shredded Swiss Cheese
pinch of Caraway Seeds (optional)
Combine all ingredients in a Mini Slow Cooker, set on LOW for two hours, or until mealted and heated thru. Serve with Rye Crackers, Bagel Chips or Toast Points.
(I think this would even be delicious folded with cooked pasta, topped with more shredded Swiss, then baked in a casserole until golden-crusty, Brook!)
I'll share yet another recipe- a take on the classic. I cannot vouch for it completely- 'cause I've never actually made it- but it's one I've ear-marked to try later this Fall- found in last season's "Taste of Home's New Slow Cooker Recipes".
Rueben Fondue
Four 2.5 oz. pkgs. Deli Corned Beef, chopped
One 8 oz. pkg. Cream Cheese
One 8 oz. can White Sauerkraut, drained and rinsed
1 c. Sour Cream
1 c. shredded Swiss Cheese
pinch of Caraway Seeds (optional)
Combine all ingredients in a Mini Slow Cooker, set on LOW for two hours, or until mealted and heated thru. Serve with Rye Crackers, Bagel Chips or Toast Points.
(I think this would even be delicious folded with cooked pasta, topped with more shredded Swiss, then baked in a casserole until golden-crusty, Brook!)
What is on a regular corn beef sandwich? I make them with corn beef, mustard, on rye bread with Swiss cheese, a pickle sliced. I heard you can make them with thousand island dressing & yea I forgot you can put sauerkraut warmed? I guess. I love a good cold beer with it. There's nothing quit like it. Cookie 