Traditional German Sauerkraut
This is the way most Germans eat sauerkraut: braised with seasonings until tender and served with crispy bacon.
Servings: 4 servings
Calories: 145kcal
Cost: $9
Ingredients
- 1 jar sauerkraut (about 28 oz drained)
- 1 whole onion, large (or 2 small ones), cut into thin slices
- 1 whole apple, peeled, cored, cut into small dice
- 2-4 oz bacon, cut into small dice
- 4 oz broth or bouillon
- 2 TBSP maple syrup
- 1 TBSP juniper berries - optional
- 1 TBSP caraway seeds - optional
- salt & pepper to tastee
Instructions
- Drain the sauerkraut. You might like to keep the sauerkraut juice.
- In a large skillet or pot, saute the bacon over low-medium heat. When crisp, remove the bacon from skillet, leaving as much of the bacon fat in the skillet as possible.
- If there is less than 1 TBSP of fat in the skillet, add some extra lard, goose fat, avocado oil, or other oil with high smoke point.
- Add the onions and saute until translucent.
- Add the apples and sautee for another 2-3 mins.
- Add the sauerkraut, broth, maple syrup, and spices (if using), stir until combined, lower the heat to low, put a lid on, and gently simmer for 30-45 mins or until all the liquid has been absorbed.
- Season to taste with salt and pepper.
- Serve with German bratwurst and boiled potatoes or with your favorite meat dish and sides.
Notes
- If you don't like the spices, you can add them to a tea bag or tea strainer and keep that in the sauerkraut during the simmering. Remove before serving.
- If you like your sauerkraut a bit more sour, you can add the sauerkraut juice and use a little less sweetener.
- If you like your sauerkraut a little less sour, be sure to drain all the sauerkraut juice and add a little bit more broth and sweetener.
Nutrition
Calories: 145kcal
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