Description
A traditional German sauerkraut recipe, perfect for Christmas celebrations. It’s savory, slightly tangy, and easy to prepare.
Ingredients
Scale
- 2 lbs Sauerkraut, drained
- 1/2 cup Bacon, diced
- 1 medium Onion, chopped
- 1 cup Chicken Broth
- 1/4 cup White Wine
- 1 Bay Leaf
- 1 tsp Caraway Seeds
- Salt to taste
- Black Pepper to taste
Instructions
- In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add the chopped onion to the pot with the bacon fat and cook until softened, about 5-7 minutes.
- Add the drained sauerkraut, chicken broth, white wine, bay leaf, and caraway seeds to the pot. Stir to combine.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, stirring occasionally. For a more tender sauerkraut, cook longer (up to 2-3 hours).
- Season with salt and black pepper to taste.
- Remove the bay leaf before serving.
- Garnish with the reserved crispy bacon.
Notes
- For a sweeter sauerkraut, you can add a tablespoon of sugar or grated apple during the cooking process.
- The longer the sauerkraut simmers, the more the flavors will meld and deepen.
- This sauerkraut can be made a day in advance and reheated.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: German
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg
Keywords: German sauerkraut, Christmas side dish, traditional sauerkraut, festive recipe, cabbage dish