1 x 400 g tin Koo sauerkraut
2 tbsp butter
1/2 medium onion chopped
1/4 grated apple ( Granny Smith )
4 rashers of back bacon diced
1/4 tsp caraway seeds
1/2 cup chicken stock
Black Pepper, no salt needed the cabbage has enough salt
Saute the onion and bacon in a pan with butter until tender.
Add sauerkraut, apple and caraway seeds.
Add chicken stock and simmer for 10 to 15 minutes on low heat until all liquid has evaporated.
Serve with any cut of pork.
Prepared, tried and tested by: Gail Haselsteiner
8 thoughts on “Gail's Sauerkraut (Sour Cabbage)”
Reblogged this on Die Erste Eslarner Zeitung – Aus und über Eslarn, sowie die bayerisch-tschechische Region!.
You’re awesome, thanks
Hi, i forgot! Let me “extend” your recipe with this song https://www.youtube.com/watch?v=UeIhOoIMXHY
The “Sauerkraut Polka”.from a former GI. 😉
Thank you so much, although I do not understand it, it has a catchy melody. Thanks for sharing
The lyrics are a little bit nonsense. 😉 Wish you a blessed week. Michael
Same to you my friend
Huhu, we (in Germany) are the “Krauts”! [hahaha]