Sauerkraut
This warm Sauerkraut dish simmers drained kraut with bacon, onion, flour-thickened pan juices, sugar, salt, and pepper. The result is a savory German side with a light bacon gravy coating the tender cabbage.
π¨βπ³ Instructions
Cook the drained sauerkraut with water for about 10 minutes.
Fry the chopped bacon until crisp, reserving the drippings.
Cook the onion in the drippings until glazed, then stir in the flour.
Add the sauerkraut cooking water and sugar to make a gravy, then return the kraut to the pan.
Season with salt and pepper and bring to a boil, adding more water if the mixture is too thick.
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