Bavarian Sauerkraut
"This recipe has to be the best tasting sauerkraut I've ever had. Traditionally, my family serves pork and sauerkraut every New Year's Day for luck in the coming year. I love cabbage as a general rule and like most sauerkraut recipes, but they can be quite sour depending on how it is prepared. Sadly I don't remember who gave me this recipe and who deserves the credit, since it was pulled from a collection of hand-written recipes I've kept for years. I made it as a side dish for New Year's Day dinner and it was a complete hit! This is certainly not your typical 'sour' sauerkraut recipe."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1/2 cup chicken stock
- 1 teaspoon caraway seeds
- 1 tablespoon packed brown sugar
- 1 cup finely chopped onion
- 1 tablespoon bacon drippings
- 2 (16 ounce) packages sauerkraut undrained
- 1/2 cup cooking sherry
- Carbohydrate 4.64566874947003 g
- Cholesterol 2.43187500386875 mg
- Fat 1.99401219105948 g
- Fiber 0.364937509536743 g
- Protein 0.991036563137342 g
- Saturated Fat 0.734046376357426 g
- Serving Size 1 1 serving (53g)
- Sodium 46.611156290766 mg
- Sugar 4.28073123993329 g
- Trans Fat 0.105352531417801 g
- Calories 40 calories
Directions Heat bacon drippings in a large skillet over medium heat; cook and stir onion until soft and translucent, about 5 minutes. Place sauerkraut with juice into a large bowl and cover with water. Stir and use your hands to squeeze out as much of the water and juice as possible. Add squeezed sauerkraut to onion. Stir brown sugar, caraway seeds, chicken stock, and cooking sherry into the sauerkraut mixture. Reduce heat to low and simmer until almost all the liquid has evaporated, 30 to 40 minutes, stirring occasionally.
