Prep 10 mins
Cook 2 hrs
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.
- 793.78 g jar wine-cured sauerkraut
- 2 diced apples or 118.29 ml applesauce
- 1 bay leaf
- 1 onion, finely chopped (optional)
- 2.46 ml caraway seed
- 0.25 ml black pepper
- 44.37-59.16 ml brown sugar or 44.37-59.16 ml demerara sugar
- 14.79 ml lard or 14.79 ml bacon drippings
- Drain the sauerkraut only if it is too salty, otherwise use it with its own liquid.
- Heat the lard in a large saucepan.
- Take a handful of the sauerkraut and squeeze it dry.
- Put it in the hot lard and fry it until the sauerkraut has brown edges.
- Add the sauerkraut, apples, bay leaf, onion (if using), caraway seeds and 2 tablespoons of brown sugar.
- Add water to just barely cover the sauerkraut.
- Bring to a boil; lower the heat and simmer for about 2 hours, stirring occasionally.
- Add more sugar, if needed, gradually while the sauerkraut is cooking, tasting often.
- The sauerkraut should be pleasantly sweet-sour but not too sweet.
We always have sauerkraut with our Thanksgiving dinner. Thought I would try something different this year. Some of folks didn't like the sweeter flavor, but others gave it high marks. Just an fyi, I used the bacon drippings.