Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Sauerkraut gently braised with smoky bacon, onion, grated apple, caraway and juniper until mellow, tender and savoury.
Side dish. Good with pork chops, German sausages or roast pork knuckle. Find a main
Equipment: Large lidded saucepan or casserole
Measures and names
Ingredients
- 15 g butter
- 75 g smoked bacon lardons (diced bacon)
- 1 small onion, finely chopped
- 500 g sauerkraut, drained
- 1 eating apple, peeled and coarsely grated
- 1 tsp caraway seeds
- 1 bay leaf
- 200 ml chicken stock
- Salt and black pepper
Optional extras
- 6 juniper berries, lightly crushed
Method
- Melt the butter in a large lidded saucepan over a medium heat, add the lardons and fry for 4-5 minutes until golden. Add the onion and cook for 5 minutes until soft.
- Add the sauerkraut, apple, caraway seeds, juniper berries (if using) and bay leaf and stir well.
- Pour in the stock, bring to a simmer, then cover and cook gently for 30 minutes, stirring now and then, until the sauerkraut is soft and mellow.
- Uncover and cook for 5 minutes more until most of the liquid has evaporated. Remove the bay leaf, season with black pepper and serve.
Swaps and tips
Use a gluten-free stock if needed. For a milder flavour, rinse the sauerkraut before cooking. It keeps in the fridge for 4 days and tastes even better reheated.
Easy variations
- Use a splash of dry white wine in place of some of the stock
- Leave out the bacon and use olive oil for a vegetarian version
- Add a few sliced mushrooms with the onion
- Finish with a spoonful of soured cream
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 5 g | 5 g | 4 g | 7 g | 110 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
