2 hrs 10 mins
This is the way my mother-in-law and other Latvian ladies prepare sauerkraut and after tasting it the first time, I have never prepared it any other way! It is so good and compliments roast pork or any German dish.
My Private Note
Units: US | Metric
- 1Drain the sauerkraut only if it is too salty, otherwise use it with its own liquid.
- 2Heat the lard in a large saucepan.
- 3Take a handful of the sauerkraut and squeeze it dry.
- 4Put it in the hot lard and fry it until the sauerkraut has brown edges.
- 5Add the sauerkraut, apples, bay leaf, onion (if using), caraway seeds and 2 tablespoons of brown sugar.
- 6Add water to just barely cover the sauerkraut.
- 7Bring to a boil; lower the heat and simmer for about 2 hours, stirring occasionally.
- 8Add more sugar, if needed, gradually while the sauerkraut is cooking, tasting often.
- 9The sauerkraut should be pleasantly sweet-sour but not too sweet.
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Nutritional Facts for Sweet Latvian Sauerkraut
Serving Size: 1 (66 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 59.1
- Calories from Fat 15
- Total Fat 1.7 g
- Saturated Fat 0.6 g
- Cholesterol 1.5 mg
- Sodium 2.0 mg
- Total Carbohydrate 11.6 g
- Dietary Fiber 1.2 g
- Sugars 9.7 g
- Protein 0.1 g
The following items or measurements are not included: