Prep 30 mins
Cook 2 hrs
I'm German/American and sauerkraut was a must in our house. Growing up in Germany for 23 years we had it often and in many different varieties. Many times Mom made it just with hamhogs or smoked pigs feet.
- 3 lbs sauerkraut or 2 quarts sauerkraut
- 1 tablespoon sweet paprika
- 4 tablespoons finely minced bacon
- 1 large onion, minced
- 3 -4 cups stock or 3 -4 cups water, as needed
- caraway seed
- 1 cup sour cream
- 2 -3 tablespoons flour
- Drain sauerkraut pressing excess liquid out.
- Rinse sauerkraut once or twice until the flavor is mild.
- Melt bacon in a dutch oven or casserole; when hot add, onion and sweet paprika.
- Saute for about 8 minutes or until onions are soft.
- Add sauerkraut,stock and caraway seeds.
- Cover and simmer slowly for 1 1/2 to 2 hours.
- To thicken sauerkraut, stir 2-3 tablespoons flour into 1 cup of sour cream and add to sauerkraut.
- Simmer for 10 more minutes.
- Season with salt and pepper and a pinch of sugar if necessary.
- If you like to add some sausages or some other"wurst" that would be fine too.
- Add it during the last 1/2 hour of cookin.
Followed recipe exactly as written and added kielbasi during the last 1/2 hr of cooking. We enjoyed the flavor of this authentic hungarian dish. This is the first time I added sour cream to my Kielbasi and sauerkraut and it really improved my old recipe. Thanks for posting.
I have to admit I was skeptical but boy was my mind put to rest! This was really great and will be added to my cookbooks! I eat sauerkraut here and at my German MIL's and I have to say this really takes the pucker out of it for me. Loved it!
Delicious and easy to make. I followed the recipe exactly except I used Morningstar Bacon strips and low fat yogurt in place of the sour cream. I served it over mashed potatoes and it made the meal.