German Sauerkraut

Oxmoor House
6 to 8 servings


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1 small onion, chopped
1 medium apple, peeled, cored, and chopped
2 tablespoons bacon drippings
1 (32-ounce) jar sauerkraut
1 tablespoon caraway seeds
1 teaspoon salt
1 1/2 cups water
1 small baking potato, peeled and grated


Sauté onion and apple in hot bacon drippings in a Dutch oven until tender. Add sauerkraut, caraway seeds, salt, and water. Bring to a boil. Reduce heat; cover and simmer 1 hour and 15 minutes. Stir in potato; simmer 30 minutes. Cool. Cover and refrigerate overnight.

Serving Suggestions: German Sauerkraut may be served cold or hot with corned beef or frankfurters.

Created date

February 2010