Bavarian Sauerkraut Recipe - Allrecipes.com
Bavarian Sauerkraut Recipe
  • READY IN 50 mins

Bavarian Sauerkraut

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 35 mins
  • READY IN 50 mins
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Reviews More Reviews

Jan 27, 2013

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 again very soon.

 
Feb 24, 2013

This turned out very good.

 

13 Ratings

Dec 08, 2013

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 drain well. I've also made this recipe using white wine and beef broth instead of sherry and chicken stock. I like to serve this with any pork or sausage and red skin boiled potatoes.

 
Jan 01, 2014

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 good. I am a vegetarian and so I used butter instead of bacon grease and vegetable broth instead of chicken stock. It still turned out great.

 
Feb 19, 2014

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 sherry so added wine to make up the difference. I'll try another reviewer's suggestion of red wine today. Thanks to all.

 
Feb 17, 2014

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 preference, overall very good.

 
Feb 15, 2014

Loved the flavor. I would do this again any time

 
Feb 03, 2014

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!!

 

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Nutrition

  • Calories
  • 68 kcal
  • 3%
  • Carbohydrates
  • 10.9 g
  • 4%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 851 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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