Sauerkraut as a side dish Recipe
Sauerkraut as a side dish
Flavors of Germany
Total time: 1hr to 2hr
Preparation time: 10 minutes
Cooking time: A little over an hour
Difficulty: Easy
Chef's Note
Ingredients for 8 servings
- 1.5 kg (3 1/3 lb.) uncooked sauerkraut (Cabbage)
- 400 g (14 oz.) smoked bacon
- 3 onions, thinly sliced
- 250 ml (1 cup) chicken or beef stock
- 3-4 tbsp. white wine
- 2 tbsp. sugar
- 2 tbsp. oil
- Salt and white pepper
- 1 tsp. cumin
- 1 bay leaf
  1. In a large Dutch oven, heat the oil over medium heat; add the onion and cook with the sugar and cumin for a few minutes without letting it brown;
  2. add the sauerkraut; season with salt and pepper; place the bay leaf on top;
  3. add the broth and white wine; add more liquid if necessary so that it comes almost up to the top of the ingredients without covering them;
  4. bring the liquid to a boil; reduce the heat to medium; cover and let simmer 30 minutes;
  5. cover the sauerkraut with thick slices of bacon; continue cooking 20 minutes longer.
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