Chef Confidential

…every pantry has a story

The ‘Kraut…

I know that there are some people who just don’t like sauerkraut, which is understandable, it is one of those foods that you either like or don’t. If you have had a negative sauerkraut experience, I really hope you will give it one more try by making this recipe. When it is done cooking the ‘Kraut it is very similar to taste of carmelized onions, it actually has a bit of sweetness to it. You can serve it a few ways as a side dish, we usually have it with kielbasa and mashed potatoes, on top of hot dogs, or in a reuben it very delish. I always use the fresh type of sauerkraut that is refrigerated, which you can usually find in the meat section in most grocery stores.

Sauerkraut

  • 2 Bags of fresh Sauerkraut, about 2 quarts total
  • 3 slices Bacon diced
  • 1 cup grated Potato
  • 1 Bay Leaf
  • 1 large Yellow Onion peeled and sliced thinly
  • 1 TBL Brown Sugar
  • 1 cup dry White Wine or Dry Vermouth or Apple Juice
  • 1 tsp Caraway Seeds
  • 1 tsp fresh ground Black Pepper

Gently rinse and drain sauerkraut, place all ingredients in a heavy stock pot cover simmer on low for at least 3 hours, stirring occasionally.

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2 comments on “The ‘Kraut…

  1. mb
    October 27, 2011

    I enjoy sauerkraut all year but it is definitely one of the first chill of autumn foods that just automatically gets made when the temperatures dip. Someday I’ll get to try one those famous Chicago style hot dogs they always look so good. Thanks so much for stopping by!

    Like

  2. ChgoJohn
    October 23, 2011

    Count me along with those who love sauerkraut. My problem is that I rarely think to buy it unless I see it. It’s been quite a while, though, since I last had it and that hot dog sure does look good!

    Like

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This entry was posted on October 23, 2011 by in Sides, Vegetables and tagged , , , .

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