Rating: 4.5 stars
68 Ratings
  • 5 star values: 47
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1

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.

Recipe Summary

cook:
35 mins
total:
50 mins
prep:
15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat bacon drippings in a large skillet over medium heat; cook and stir onion until soft and translucent, about 5 minutes.

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  • Place sauerkraut with juice into a large bowl and cover with water. Stir and use your hands to squeeze out as much of the water and juice as possible. Add squeezed sauerkraut to onion.

  • Stir brown sugar, caraway seeds, chicken stock, and cooking sherry into the sauerkraut mixture. Reduce heat to low and simmer until almost all the liquid has evaporated, 30 to 40 minutes, stirring occasionally.

Nutrition Facts

52 calories; protein 1.5g; carbohydrates 10.9g; fat 0.2g; cholesterol 0.3mg; sodium 848.3mg. Full Nutrition
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