Prep 20 mins
Cook 15 mins
Although Sauerkraut is a very German dish, this preparation is certainly out of the norm; however, it is guaranteed to delight all guests, even those not too keen on the dish. By all means, try it before you decide. It's a wonderful preparation! This can be prepared while your pork roast is in the oven. What's sauerkraut without pork roast anyway!?
- 1 (16 ounce) package sauerkraut (please, no canned stuff!)
- 1⁄4 lb bacon, cut in 1/2 inch slices
- 3 garlic cloves, finely chopped
- 3 tablespoons tomato paste
- 1⁄2 cup vegetable broth
- 1⁄2 teaspoon pepper
- 3 pinches salt
- 2 pinches sugar
- 2 tablespoons fresh parsley
- Begin by thoroughly rinsing your Sauerkraut over cold running water. In a large sauce pan, saute the bacon over medium heat until cooked. Now add the garlic and continue to cook for a couple minutes taking care not to burn the garlic.
- Now, add the vegetable broth and deglaze the pan. If you find you need a bit more liquid, just add another 1/2 cup. Lower heat to medium low and stir in the tomato paste, salt, pepper, and sugar. Blend well. Once sauce begins to bubble, add the Sauerkraut and stir well until it is completely incorporated into the sauce. Set heat to low and simmer for about 15 minutes. As a final touch, add the parsley and lightly toss with a fork. Serve hot alongside pork roast and mash potatoes.