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.

Step: 1

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

Step: 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.

Step: 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.

Per Serving: 52 calories; protein 1.5g; carbohydrates 10.9g; fat 0.2g; cholesterol 0.3mg; sodium 848.3mg.

Deciding stay in and cook your food instead of eat in the evening out is already a step in the right direction if you’re more point on eating healthier. There’s no better way to know precisely what’s happen into the food you’re eat than by making it homemade Making the best of the main dish is only half the battle , like that . And once you’ve perfected your chicken, steak, or fish, it’s time to make your attention to the ever- focusing side dishes.

A side dish can easily derail your health goals, as sugar , sodium, fat, and calories would all get than high quickly if you’re not think about it . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .