Bavarian Sauerkraut

Bavarian Sauerkraut

dutschd

"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."
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Ingredients

50 m servings 68 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 68 kcal
  • 3%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 851 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat bacon drippings in a large skillet over medium heat; cook and stir onion until soft and translucent, about 5 minutes.
  2. 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.
  3. 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.

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Reviews

Read all reviews 20
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I cooked this today for my husband. It was great, my son and his girlfriend showed up just as we finished. The both dug in the crockpot and love, love, loved it!!! Great recipie - I will cook ...

This turned out very good.

I don't care for how most sauerkraut dishes, but this is how I remember enjoying sauerkraut in Germany. It is delicious! My only suggestion is to always rinse sauerkraut using warm water and d...

Don't expect typical stinky American sauerkraut with this recipe. This is sweet and doesn't even taste like cabbage. This is how sauerkraut is made in Germany and the recipe is very easy and g...

This was excellent. Most other ones call for tons of fatty pork but I swear this makes kraut which is just as good. I appreciated the other reviews. Am on vacation and didn't have enough sherr...

This was very good. The caraway seed flavor was a little much for me but my husband and kids loved it. I would probably reduce the caraway seed to half or 3/4 next time. But that's strictly a pr...

I made this dish and we all loved it! I made one change I started off with Johnsonville Bratwurst sausage, I wiped my skillet down with Olive Oil added the sausage and let them simmer while cove...

I made this for a kids birthday party, but for the adults. I omitted the bacon and substituted red wine for Sherry and it turned out great. Delicious!!

I cooked the bacon to have the drippings. I used twice the amount of drippings the recipe listed. I did not cook the bacon until crispy. I added the soft bacon to the pot. Also, I decreased the ...

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