Type what you have

Ingredients

• ✓ caraway seed
• pork loin roast
• salt
• pepper
• sauerkraut

Instructions

1. 1 Cut pork loin, if necessary, to fit in the slow cooker. Season with caraway seeds, and salt and pepper to taste. Pour sauerkraut over the roast.
2. 2 Cook on High for 1 hour, then cook on Low for 5 to 6 hours. Internal temperature of the roast should be at least 145 degrees F (63 degrees C).

By Kathie Boettger

Ingredients

• ✓ caraway seed
• bacon
• baby back pork ribs
• salt
• black pepper
• sauerkraut
• white wine

Instructions

1. 1 Preheat the oven to 365 degrees F (185 degrees C).
2. 2 Heat a sauté pan over medium-low to low heat. Lightly toast caraway seeds in the hot pan until fragrant, about 30 seconds. Transfer seeds to a coffee grinder or mortar and pestle and grind until powdered; set aside.
3. 3 Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 5 minutes. Leave bacon fat in the pot. Mince bacon and set aside.
4. 4 Cut slab of ribs into 3 equal segments. Season rib pieces with 1/2 of the powdered caraway seeds, salt, and pepper. Set remaining powdered caraway aside.
5. 5 Heat bacon fat in the Dutch oven over medium-high heat. Working in batches, brown ribs in hot bacon fat, turning as needed, 3 to 5 minutes per piece. Set ribs aside on a plate.
6. 6 Add sauerkraut to the pot with remaining caraway powder and additional salt and pepper. Cook and stir for 5 to 8 minutes. Add minced bacon and white wine; cook for 5 to 6 minutes more. Return ribs to the pot and cover with the lid.
7. 7 Bake in the preheated oven until ribs are tender and wine has reduced, about 3 hours. Let rest before serving, 8 to 10 minutes.

By RCHEISS

Ingredients

• ✓ caraway seed
• cabbage
• butter
• white vinegar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut the head of cabbage in half vertically through the core. Cut each half into 4 wedges. Place the wedges on the baking sheet.
3. 3 Combine butter, caraway seeds, and vinegar in small bowl. Brush 1/2 of the mixture over the wedges. Season with salt and pepper.
4. 4 Roast in the preheated oven for 15 minutes. Gently flip the wedges, brush with remaining butter mixture, and season with more salt and pepper. Return to the oven and roast until wedges are soft and edges are lightly charred, 8 to 10 minutes more.

By France Cevallos

Ingredients

• ✓ caraway seed
• duck
• garlic powder
• onion powder
• salt
• pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Wash duck and pat dry. Score breast and legs by cutting into skin with sharp knife, going 2/3 of the way through the skin, being careful not to slice into meat. Season the cavity and the outside of the duck with garlic powder, onion powder, salt, and pepper; massage spices into meat. Sprinkle caraway seeds over duck, and into scored skin. Place on a rack in a roasting pan, breast side up.
3. 3 Roast duck in preheated oven for 15 minutes. Turn breast side down, and roast for an additional 15 minutes. Remove duck from the oven; reduce oven temperature to 350 degrees F. Turn duck breast side up again, and return to the oven for 20 minutes. Turn duck one more time, breast side down. Roast for a final 20 minutes. Remove duck from oven and allow to rest for 10 minutes before serving.

By He be GB

Ingredients

• ✓ caraway seed
• baking potato
• black pepper
• cheddar cheese
• kielbasa
• dill weed
• milk

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Using two long sheets of aluminum foil on top of each other, fold one long edge together and open out to make a large sheet of foil. Line a 13x9 pan with the foil, allowing edges to hang outside pan
2. 2 Arrange the sliced potatoes, overlapping slightly, in bottom of pan. Pepper to taste. Top with half of the cheese. Cut sausage in half crosswise and lengthwise and place, cut side down on top. Top with remaining cheese, the dill weed, caraway seed and milk. Seal edges of foil tightly.
3. 3 Bake at 375 degrees F (190 degrees) for 1 hour.

By Sue Lauderbaugh

Ingredients

• ✓ caraway seed
• smoked sausage
• potato
• cabbage
• aluminum foil
• butter
• garlic

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Slice the sausage links in half lengthwise, then cut into 3-inch chunks.
3. 3 Place the sausage, potatoes, and cabbage into a foil bag, or lay out on a sheet of foil to be made into a sealed pouch. Slice butter into pats and place over the mixture. Sprinkle on garlic and caraway seeds. Seal the bag or pouch to prevent leakage.
4. 4 Cook on the preheated grill, flipping over halfway through cook time, until sausage is browned and potatoes and cabbage are tender, about 40 minutes.

By Chef Robby

Ingredients

• ✓ caraway seed
• butter
• red cabbage
• salt
• water
• red wine
• red wine vinegar
• white sugar

Instructions

1. 1 Melt butter in a large skillet over medium heat; add cabbage and cook until it begins to soften, 1 to 2 minutes. Season with salt to taste. Pour in water, wine, and vinegar; stir to combine. Mix in sugar and caraway seeds.
2. 2 Stir, cooking until liquid evaporates and cabbage is tender, about 5 minutes. If cabbage isn’t tender, add a splash of water and cook few minutes longer.

By John Mitzewich

Ingredients

• ✓ caraway seed
• vegetable oil
• pork chop
• sauerkraut
• onion
• apple juice
• garlic
• salt
• pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add pork chops and brown on all sides. Remove from the pan.
2. 2 Add sauerkraut, onion, apple juice, garlic, and caraway seeds to the hot skillet; season with salt and pepper and sauté for 3 to 4 minutes. Place browned pork chops on top of sauerkraut mixture. Cover, reduce the heat to low, and cook until pork is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By PETEIYC

Ingredients

• ✓ caraway seed
• bacon
• onion
• water
• white sugar
• garlic
• red pepper flakes
• seasoning salt
• cabbage
• kielbasa

Instructions

1. 1 Fry bacon in a large skillet over medium-high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.
2. 2 Stir onions, water, sugar, caraway seeds, garlic, red pepper flakes, and seasoned salt into drippings. Add cabbage and gently stir. Cover and cook over medium heat for 10 to 15 minutes.
3. 3 Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top and serve hot.

By Katherine Denning

Ingredients

• ✓ caraway seed
• pork rib
• salt
• pepper
• white wine
• water
• brown sugar
• sauerkraut
• red apple
• carrot

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Season ribs with salt and pepper. Heat 1 teaspoon oil in a large skillet over medium high heat. Cook ribs, turning occasionally, until well browned on all sides. Add wine (if using), water, caraway seeds, and brown sugar; stir to dissolve sugar. Stir in drained sauerkraut, apple, and carrots, and transfer to a large casserole dish.
3. 3 Bake, covered, in the preheated oven for 2 1/2 hours, adding water as needed to prevent drying out.

By Karen

Ingredients

• ✓ caraway seed
• sauerkraut
• granny smith apple
• onion
• apple cider
• brown sugar
• thai seasoning
• salt
• garlic powder
• black pepper
• pork loin roast

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Make the apples and sauerkraut: Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.
3. 3 Make the pork: Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl. Rub seasoning mixture all over the top and bottom of the roast.
4. 4 Make an indentation in the center of the sauerkraut mixture and place seasoned roast into the indentation. Pour remaining 1/4 cup apple cider around roast.
5. 5 Bake in the preheated oven, basting with the roast's juices after the first hour and then every 30 minutes, until cooked through, 2 1/2 to 3 hours. Add more apple cider if the roast becomes too dry. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Kehl Berry

Ingredients

• ✓ caraway seed
• goose breast
• salt
• vermouth
• orange zest
• orange
• lemon juice
• brown sugar
• garlic
• soy sauce
• mustard

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Rinse the breasts in cold water, and place in baking dish. Splash with vermouth, then season with salt; set aside.
2. 2 In a medium bowl, combine orange zest, orange juice, lemon juice, brown sugar, garlic and soy sauce. Season with mustard and caraway. Pour glaze over breasts in baking dish.
3. 3 Bake in preheated oven for 30 minutes, or until no longer pink and juices run clear. Baste at least twice during baking.

By Christopher Robin Henry

Ingredients

• ✓ caraway seed
• vegetable oil
• pork
• butter
• cabbage
• onion
• salt
• black pepper
• chicken broth
• red bell pepper
• green bell pepper

Instructions

1. 1 Heat vegetable oil in a skillet over medium heat; cook and stir pork in hot vegetable oil until browned, about 10 minutes. Transfer pork to a bowl.
2. 2 Heat butter in the same skillet; cook and stir cabbage until wilted, about 5 minutes. Stir onion into cabbage and cook, stirring often, until onion is translucent, about 5 more minutes.
3. 3 Sprinkle vegetables with caraway seeds and season with salt and black pepper; pour 1/2 cup chicken broth into the skillet. Raise heat to medium-high and cook until broth has nearly evaporated; pour remaining 1 cup broth into the skillet.
4. 4 Return pork to the skillet, add red and green bell peppers, and cover; cook until peppers start to soften, about 10 minutes.

By Allrecipes Member

Ingredients

• ✓ caraway seed
• bacon
• olive oil
• onion
• garlic
• apple
• vegetable broth
• apple cider
• cabbage
• cider vinegar
• white sugar
• bread

Instructions

1. 1 Place bacon pieces in a large pot and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
2. 2 Drain fat from the pot and add olive oil, onion, garlic, and caraway seeds. Cook and stir until onion has softened and turned translucent, about 5 minutes.
3. 3 Stir in chopped apple, vegetable broth, apple cider, cabbage, cider vinegar, and sugar. Bring soup to a boil and reduce heat to low. Simmer, partially covered, until cabbage is tender, 20 to 30 minutes.
4. 4 Cut bread into large chunks and place them in the bottom of six soup bowls. Ladle the soup over the bread and serve.

By mispirit

Ingredients

• ✓ caraway seed
• salt
• oregano
• garlic salt
• black pepper
• red pepper flakes
• ground beef
• egg
• parmesan cheese
• mozzarella cheese
• tomato sauce
• pepperoni

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Combine salt, oregano, garlic salt, black pepper, caraway seeds, and red pepper flakes in a small bowl.
3. 3 Combine ground beef and eggs in a mixing bowl until thoroughly incorporated. Add Parmesan cheese and salt mixture; combine. Press into a 12x17-inch pan, spread out evenly.
4. 4 Bake in the preheated oven until ground beef is no longer pink, about 10 minutes. Drain grease.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 Sprinkle 1/3 mozzarella followed by tomato sauce in an even layer over baked ground beef. Sprinkle 1/3 mozzarella over sauce; top with slices of pepperoni. Sprinkle remaining 1/3 mozzarella over top.
7. 7 Broil until mozzarella melted, bubbling, and lightly browned, 3 to 5 minutes.

By Adpa

Ingredients

• ✓ caraway seed
• mayonnaise
• ketchup
• sour cream
• sweet pickle relish
• red onion
• mustard
• garlic salt
• tortilla chip
• swiss cheese
• cheddar cheese
• dill weed
• corned beef brisket
• sauerkraut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together mayonnaise, ketchup, sour cream, relish, red onion, Dijon mustard, and garlic salt in a small bowl until well blended. Set sauce aside.
3. 3 Layer 1/2 of the tortilla chips in an even layer on a baking sheet. Top with 1 cup Swiss cheese, 1/2 cup Cheddar cheese, and 1/4 teaspoon dill. Repeat layers with remaining chips, cheeses, and dill.
4. 4 Bake in the preheated oven until cheeses are melted, about 5 minutes. Remove from the oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Top nachos evenly with corned beef and sauerkraut.
6. 6 Cook under the preheated broiler until heated through, 1 to 2 minutes. Top nachos with sauce to serve.

By fabeveryday

Ingredients

• ✓ caraway seed
• butter
• onion
• celery
• milk
• cream of celery soup
• potato
• dill weed
• red pepper flakes
• black pepper
• hot pepper sauce
• salt
• salmon fillet
• shrimp

Instructions

1. 1 Melt butter in a skillet over medium-high heat. Saute onion and celery until tender, 3 to 5 minutes. Add milk, canned soup, potatoes, dill, red pepper flakes, black pepper, caraway seeds, hot pepper sauce, and salt. Bring to a boil. Simmer until potatoes are slightly tender, about 15 minutes. Add salmon and shrimp. Cook until opaque, about 3 minutes.

By Durty Nelly

Ingredients

• ✓ caraway seed
• brown lentil
• chicken stock
• bay leaf
• carrot
• celery
• onion
• ham
• worcestershire sauce
• garlic powder
• nutmeg
• hot pepper sauce
• celery salt
• parsley
• black pepper

Instructions

1. 1 Place lentils in a 5- to 6-quart slow cooker. Add chicken stock, bay leaf, carrots, celery, onion, and ham. Season with Worcestershire sauce, garlic powder, nutmeg, hot pepper sauce, caraway seed, celery salt, parsley, and pepper.
2. 2 Cover, and cook on Low for 8 to 10 hours. Remove bay leaf before serving.

By CLAIRELLEN

Ingredients

• ✓ caraway seed
• butter
• onion
• garlic
• potato
• water
• carrot
• beef bouillon granules
• sugar
• sauerkraut
• kielbasa sausage
• sour cream
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Heat butter in a large skillet with a lid over medium heat until melted. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in potatoes, water, carrots, bouillon granules, sugar, and caraway seeds; bring to a boil. Reduce heat to a simmer; cook until potatoes and carrots are tender, stirring occasionally, about 15 minutes.
2. 2 Layer sauerkraut on top of vegetables; place sausages on top sauerkraut. Cover the skillet; cook until sausages are heated through, about 15 minutes.
3. 3 Whisk sour cream and flour together in a bowl; stir into sauerkraut mixture. Bring to a simmer until sour cream thickened; season with salt and black pepper.

By Amy P

Ingredients

• ✓ caraway seed
• olive oil
• red onion
• garlic
• ham steak
• cabbage
• water
• potato
• carrot
• celery seed
• paprika
• salt
• black pepper
• spinach
• chard
• beet top

Instructions

1. 1 Warm olive oil in a large pot over medium heat. Stir in onions and cook until tender, about 3 minutes. Stir in the garlic and ham; cook for another 2 minutes. Stir in the chopped cabbage and water. Cover, and simmer 10 minutes.
2. 2 Stir in potatoes, carrots, celery seed, caraway seed, paprika, salt, and pepper. Cover, and simmer 10 to 12 minutes.
3. 3 Reduce the heat to medium low, stir in the greens, adjust seasonings, and cook for 10 minutes. Serve with bread.

By BOBBESONG

Ingredients

• ✓ caraway seed
• parsley
• cider vinegar
• apple cider
• chicken stock
• celery
• parsnip
• carrot
• apple
• potato
• garlic
• red onion
• black pepper
• thyme
• salt
• bay leaf
• chicken breast
• olive oil

Instructions

1. 1 Heat oil in a large pot over medium heat. Add chicken; cook until just brown. Add bay leaves, salt, thyme, pepper, and caraway seeds; sauté.
2. 2 Add onion and garlic; sauté. Add potatoes, apples, carrots, parsnips, and celery; sauté. Add stock, apple cider, and vinegar; add more stock to cover mixture, if needed.
3. 3 Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until carrots are tender, about 30 minutes. Remove bay leaves, garnish with parsley, and serve.

By knitkat

Ingredients

• ✓ caraway seed
• ground beef
• sauerkraut
• chicken broth
• green bell pepper
• celery
• onion
• salt
• pepper

Instructions

1. 1 Crumble the ground beef in a large skillet over medium-high heat. Cook and stir until no longer pink. Pour in the sauerkraut and chicken broth and add the green pepper, celery and onion. Simmer for at least 1 hour. Season with salt and pepper to taste and serve on a good hard roll or a semmel (Kaiser) roll.

By Laurie Musial

Ingredients

• ✓ caraway seed
• cabbage
• water
• sour cream
• salt

Instructions

1. 1 Bring water to boil in a large pot; add cabbage, and cook for 6 to 8 minutes. Drain water, reduce heat to low, and return cabbage to stovetop. Stir in sour cream, caraway seeds, and salt; cook over low heat for 15 minutes.

By LAURA NASON

Ingredients

• ✓ caraway seed
• whole wheat bread dough
• thousand island dressing
• swiss cheese
• corned beef
• sauerkraut
• dill pickle

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a large pizza pan.
2. 2 On a lightly floured surface, roll bread dough out into a large circle about 18-inches in diameter; transfer to the prepared pizza pan. Build up the edges, and prick the center all over with a fork so it doesn't form a dome when baking.
3. 3 Bake for 20 to 25 minutes in the preheated oven, or until golden.
4. 4 Spread 1/2 of the salad dressing over hot crust. Sprinkle with 1/2 of the Swiss cheese. Arrange corned beef on top of cheese, then drizzle with remaining salad dressing. Top with sauerkraut and remaining Swiss cheese. Sprinkle with caraway seed.
5. 5 Bake for another 10 minutes in the preheated oven, until cheese melts and toppings are heated through. Sprinkle with chopped pickle. Let stand for 5 minutes before slicing.

By FITZWIFE

Ingredients

• ✓ caraway seed
• kielbasa sausage
• sauerkraut
• granny smith apple
• onion
• red potato
• chicken broth
• swiss cheese

Instructions

1. 1 Place half the sausage in a slow cooker, and top with the sauerkraut. Cover with the remaining sausage, apples, and onion. Top with the potatoes. Pour chicken broth over all, and sprinkle with caraway seeds.
2. 2 Cover, and cook on High 4 hours, or until potatoes are tender. Top each serving with Swiss cheese.

By Michele O'Sullivan

Ingredients

• ✓ caraway seed
• pork chop
• sauerkraut
• red apple
• onion
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large nonstick skillet over medium-high heat. Brown pork chops on both sides, about 5 minutes per side. Place chops into a 9x13-inch baking dish.
3. 3 Mix sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with aluminum foil.
4. 4 Bake in the preheated oven until the pork is no longer pink inside, about 45 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

By Pat Mathena Oglesby

Ingredients

• ✓ caraway seed
• red potato
• corned beef brisket
• onion flake
• pickling spice
• black peppercorn
• green cabbage
• juniper berry

Instructions

1. 1 Place potatoes in the bottom of a large slow cooker and cover with water. Rub corned beef with onion flakes, pickling spice, peppercorns, and caraway seeds. Add to the slow cooker. Add cabbage and juniper berries on top; do not worry if the liquid does not cover the cabbage, it will steam and more liquid will come out of the meat to add to the broth.
2. 2 Cover and cook on Low until tender, 8 to 12 hours. Serve.

By Robin D

Ingredients

• ✓ caraway seed
• all-purpose flour
• water
• egg
• butter
• salt

Instructions

1. 1 Heat a nonstick crepe pan over medium-high heat.
2. 2 Meanwhile, whisk together flour and water in a large bowl. Add egg and mix well. Whisk melted butter, caraway seeds, and salt into flour mixture until batter is smooth.
3. 3 Pour about 1/4 cup batter into the heated pan. Tilt the pan around so batter forms an even, round shape. Cook until bubbles form throughout batter, 2 to 4 minutes. Flip crepe by using a spatula to loosen it from the pan. Flick your wrist upwards to give crepe a toss, flipping it, and landing it back in the pan. Cook the second side until lightly browned, about 30 seconds. Repeat with remaining batter.

By Elisabeth

Ingredients

• ✓ caraway seed
• bread dough
• ground beef
• onion
• garlic
• salt
• lemon pepper
• cabbage
• worcestershire sauce
• butter

Instructions

1. 1 Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally. Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
4. 4 Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.

By Pamela Logsdon

Ingredients

• ✓ caraway seed
• rye flour
• beer
• active dry yeast
• white sugar
• salt
• shortening
• egg
• bread flour
• cornmeal

Instructions

1. 1 Combine rye flour, beer, and yeast in a large bowl. Cover bowl with plastic wrap. Set out overnight. Do not refrigerate.
2. 2 The next day, add sugar, salt, shortening, and egg; beat with mixer until smooth. Stir in caraway seeds, if wanted. Add enough white bread flour to make a soft dough.
3. 3 Knead on a lightly floured surface until smooth, approximately 10 minutes. Place in a greased bowl, and turn to oil the surface of the dough. Let rise in warm place about 1 hour, or until doubled.
4. 4 Punch down dough, and divide in half. Shape into round or oblong loaves, and place on greased baking sheets sprinkled with corn meal. Let rise for 30 minutes.
5. 5 Bake at 400 degrees F (205 degrees C) for 30 minutes. Cool on racks.

By Kitty