Prep 0 mins
Cook 30 mins
Although Kraut is a German dish, us Polish folks eat a bunch of it. I learned to make this from my mother who learned it from her mother. There's no way of knowing how long it has been in the family--it probably arrived from Poland with my ancestors.
- 32 ounces sauerkraut
- 1 lb of diced bacon
- 1 chopped sweet onion
- 1 tablespoon minced garlic
- black pepper
- Brown the bacon, then add the onions and saute until onions become translucent.
- Add the garlic, being careful not to over cook as the garlic will turn bitter.
- Add the kraut, black pepper & mustard, mixing thoroughly until everything is warmed through and kraut darkens to a tan brown.
- This can then be eaten by itself, served atop brats, or stuffed into pierogi.
- This recipe isn't exact. Garlic powder can be used instead of fresh, mustard powder can be used as well as prepared mustard. The ingredients often varied, depending on what Gramma had laying around. Sometimes she'd throw in a little brown sugar. But it always had bacon.