Description
A comforting side dish combining tangy sauerkraut, smoky bacon, and caramelized onions that warms the soul and delights the palate.
Ingredients
Scale
- 1 medium onion, thinly sliced
- 4 ounces smoked bacon, diced
- 1 pound sauerkraut, drained and rinsed
- 2 tablespoons olive oil
- 1 cup chicken or vegetable broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon caraway seeds
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1/2 cup apple, diced (optional)
Instructions
- Start by gathering all your ingredients.
- In a large skillet or Dutch oven, heat olive oil over medium heat. Add diced bacon and cook until crispy, about 5-7 minutes. Transfer the bacon to a plate and leave the fat in the pan.
- In the same skillet, add sliced onions with a pinch of salt. Cook over medium-low heat for 15-20 minutes until caramelized.
- Stir in the drained sauerkraut, broth, apple cider vinegar, caraway seeds, black pepper, and bay leaf. If using, fold in diced apples. Bring to a simmer, cover, and braise on low for 30-45 minutes, stirring occasionally.
- Remove bay leaf and mix in crispy bacon. Adjust seasoning with salt and pepper if needed.
Notes
Adjust the amount of bacon for a lighter version or substitute with turkey bacon. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Braising
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg