Greg #3's Note:
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.
My Private Note
Units: US | Metric
- 1Brown the bacon, then add the onions and saute until onions become translucent.
- 2Add the garlic, being careful not to over cook as the garlic will turn bitter.
- 3Add the kraut, black pepper & mustard, mixing thoroughly until everything is warmed through and kraut darkens to a tan brown.
- 4This can then be eaten by itself, served atop brats, or stuffed into pierogi.
- 5This 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.
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Nutritional Facts for Gramma's Sauerkraut
Serving Size: 1 (127 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 193.2
- Calories from Fat 154
- Total Fat 17.1 g
- Saturated Fat 5.7 g
- Cholesterol 25.7 mg
- Sodium 841.1 mg
- Total Carbohydrate 4.8 g
- Dietary Fiber 2.1 g
- Sugars 1.8 g
- Protein 5.2 g