Prep 10 mins
Cook 0 mins
This is a recipe that was gotten from a very popular restaurant in the 70's and 80's in our area. This was served before the meals as an appetizer.
- 1 (27 ounce) can sauerkraut, do not drain
- 1⁄2 cup brown sugar
- 1⁄2 cup oil or 1⁄2 cup butter
- 1 1⁄2 teaspoons caraway seeds
- Cook sauerkraut, brown sugar, oil and caraway seed until it comes to a boil.
- Remove from heat
- Cool to room temperature for several hours.
- Serve warm or cold.
This is how Nana served her sauerkraut. She put everything in the pot EXCEPT the butter and cooked it. In a seperate small saucepan, she browned the butter. When done, she put the sauerkraut mixture in a serving bowl, and drizzled it with the browned butter. Delicious!
I'm sorry to say this wasn't worth the slight effort. I had to double the sugar as it was much too sour from the unrinsed sauerkraut and the oil made it kind of slimy. I threw it out.