1 hr 15 mins
Posted in reply to a message board request. Recipe is from the "Common Market Cook Book", pub 1967.
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Units: US | Metric
- 2 lbs sauerkraut, well rinsed and squeezed dry
- 3 onions, peeled and sliced
- 1 onion, stuck with
- 2 whole cloves
- 2 apples, peeled, cored and sliced
- 3 ounces pork drippings or 3 ounces bacon drippings
- 8 ounces stock (See *) or 8 ounces water (See *)
- 1 bay leaf
- 3 juniper berries
- 1/4-1/2 teaspoon salt, to taste
- 1/4-1/2 teaspoon sugar, to taste
- 1 large potato, peeled and grated (or corn flour)
- 1/4 lb lean bacon (optional) or 1/4 lb pork (optional)
- fresh ground black pepper
- 1In a large pot or Dutch oven, heat the drippings.
- 2Add the sliced onions and apples, cooking until onions get transparent, but not colored.
- 3Add the sauerkraut.
- 4Add the stock or water, and the onion with the cloves, bay leaf, juniper berries, salt and sugar.
- 5Cover pot, and cook over low heat for about 45 minutes.
- 6*Ifwater has been used instead of stock, add a piece of lean bacon or pork to the cabbage to improve the flavor.
- 7When the cabbage is done (after about 45 minutes), thicken the mixture with the grated potato (or corn flour mixed with water).
- 8Remove the bacon/pork from the sauerkraut and season with salt and freshly ground pepper to taste.
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Nutritional Facts for Cooked Sauerkraut (German Style)
Serving Size: 1 (366 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 209.9
- Calories from Fat 7
- Total Fat 0.8 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 1659.2 mg
- Total Carbohydrate 49.5 g
- Dietary Fiber 13.0 g
- Sugars 19.1 g
- Protein 5.4 g
The following items or measurements are not included: