Prep 15 mins
Cook 30 mins
This recipe has to be the best tasting sauerkraut I've ever had. Traditionally, my family serves Pork and Sauerkraut every New Years 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 (sorry), since it was pulled from a collection of hand written recipes I've kept for years. However, I made it as a side dish for this New Years Day dinner and it was a complete "hit"!! This is certainly not your typical "sour" sauerkraut recipe. Enjoy!
- 1 tablespoon bacon drippings
- 1 cup onion, finely chopped
- 2 lbs sauerkraut
- 1 tablespoon brown sugar (well packed)
- 1 teaspoon caraway seed
- 1⁄2 cup chicken stock
- 1⁄2 cup cooking sherry
- In a large skillet, heat the bacon drippings and saute the onion until soft (medium heat works well). Place sauerkraut (with juices) in a large bowl. Cover completely with water. Hand stir to mix water throughout the sauerkraut. Collect sauerkraut by handfuls and squeeze out "most" of the liquid and add the sauerkraut (one handful at a time) to the skillet. Then add the caraway seeds, sugar, chicken stock and sherry and combine thoroughly. Heat to a slow boil and then reduce the heat and simmer until just about all the liquid is evaporated. I cooked at very low heat, for about 30-40 minutes. Also make sure you stir occassionally to incorporate all of the ingredients. Serve immediately.
- Fantastic on hot dogs, and perfect used as a side dish with Roast Pork Shoulder and Mashed Potatoes.