Traditional German Sauerkraut
This is the way most Germans eat sauerkraut: braised with seasonings until tender and served with crispy bacon.
sauerkraut (about 28 oz drained)
onion, large (or 2 small ones), cut into thin slices
apple, peeled, cored, cut into small dice
bacon, cut into small dice
broth or bouillon
juniper berries - optional
caraway seeds - optional
salt & pepper to tastee
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.
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.
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