Sweet & Brown Sauerkraut
This is my Signature Recipe! It is asked for at Potluck-Dinners by people who once tasted it, even those who don't care for Sauerkraut are now asking me to bring it.
Yield
4 servingsPrep
10 minCook
2 hrsReady
2 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
bacon
minced |
|
| 4 | tablespoons |
brown sugar
densely packed |
|
| 15 | ounces |
sauerkraut
well drained |
|
| 1 | tablespoon |
garlic
minced |
|
| ½ | large |
apples
finely cubed |
*
|
| 2 | cups |
water
from tap |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
bacon
minced |
|
| 6E+1 | ml |
brown sugar
densely packed |
|
| 433.5 | ml/g |
sauerkraut
well drained |
|
| 15 | ml |
garlic
minced |
|
| 0.5 | large |
apples
finely cubed |
*
|
| 473 | ml |
water
from tap |
|
Directions
Fry the bacon in a medium-sized pot until crunchy.
Add brown sugar, stir it for a little while and add all the other ingredients. Stir and cover with lid.
Cook on Low for 1 to 2 hrs. Check it frequently to stir it and add more water in order not to burn it.
After 1 hour I usually taste it whether it needs more brown sugar, some Sauerkraut brands are more tart than others.
Serve it hot.
Leftovers can be refrigerated and served later. It also tastes good served cold as a snack. Enjoy!
