Print: Bavarian Sauerkraut

This sauerkraut 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 in general and like most sauerkraut recipes, but they can be pretty sour depending on how they're prepared. Sadly I don't remember who gave me this recipe and who deserves the credit since it was pulled from a collection of handwritten 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.

Prep

17 min

Cook

58 min

Servings

Difficulty

Medium

Ingredients

1 tablespoon bacon drippings
1 cup finely chopped onion
2 , 16 ounce
0.5 cups chicken stock
0.5 cups cooking sherry
1 tablespoon packed brown sugar
1 teaspoon caraway seeds

Instructions

1 Heat bacon drippings in a large skillet over medium heat. Cook and stir onion in hot bacon drippings until soft and translucent, about 5 minutes.
2 Place sauerkraut with juice into a large bowl and cover with water. Use your hands to squeeze out as much water and juice as possible. Add squeezed sauerkraut to onion in the skillet.
3 Stir chicken stock, sherry, brown sugar, and caraway seeds into sauerkraut mixture. Reduce heat to low; simmer, stirring occasionally, until most of the liquid has evaporated, 30 to 40 minutes.

Nutrition per serving

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