Braised Sauerkraut
This is a traditional recipe for Braised Sauerkraut. Full of flavor, it is a perfect side dish for any German meal!
Servings: 6
Ingredients
- 2 pounds fresh or canned sauerkraut drained and rinsed
- ½ pound (8 ounces) bacon, cut into ½-inch pieces
- 1 medium carrot peeled, and cut into ¼-inch dice
- 1 large yellow onion finely diced
- 4 tablespoons unsalted butter
- 1 bay leaf
- 1 cup dry white wine
- 2-3 cups chicken stock
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 325ºF. In a medium pot, bring 2 quarts of water to a simmer. Add the bacon and cook for 10 minutes. Remove the bacon with a slotted spoon and drain on paper towel-lined plate. Heat the butter in a large Dutch oven over medium heat. Add the bacon, carrot, and onion; sauté for 10 minutes. Reduce the heat to medium-low. Stir in the sauerkraut, cover and cook for 10 minutes more. Add the bay leaf, wine, and enough stock to cover the sauerkraut. Season lightly with salt and bring to a simmer. Place the buttered round of parchment paper on top of the sauerkraut; cover and place in the preheated oven. Cook until most of the liquid has been absorbed; about 4-5 hours. Enjoy!
Nutrition
Calories: 326kcal | Carbohydrates: 14g | Protein: 9g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 1375mg | Potassium: 506mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1977IU | Vitamin C: 24mg | Calcium: 63mg | Iron: 3mg
