Description
This recipe has to be the best tasting sauerkraut I’ve ever had. Traditionally, my family serves pork and sauerkraut every New Year’s Day for luck in the coming year. I love cabbage as a general rule and like most sauerkraut recipes, but they can be quite sour depending on how it is prepared. Sadly I don’t remember who gave me this recipe and who deserves the credit, since it was pulled from a collection of hand-written recipes I’ve kept for years. I made it as a side dish for New Year’s Day dinner and it was a complete hit! This is certainly not your typical ‘sour’ sauerkraut recipe.
Ingredients
- 1 tablespoon bacon drippings
- 1 cup finely chopped onion
- 2 (16 ounce) packages sauerkraut, undrained
- 1 tablespoon packed brown sugar
- 1 teaspoon caraway seeds
- ½ cup chicken stock
- ½ cup cooking sherry
Instructions
- Heat bacon drippings in a large skillet over medium heat. Cook and stir onion in hot bacon drippings until soft and translucent
- about 5 minutes.
- Place sauerkraut with juice into a large bowl and cover with water. Use your hands to squeeze out as much water and juice as possible. Add squeezed sauerkraut to onion in the skillet.
- Stir chicken stock
- sherry
- brown sugar
- and caraway seeds into sauerkraut mixture. Reduce heat to low; simmer
- stirring occasionally
- until most of the liquid has evaporated
- 30 to 40 minutes.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 8