My Oma always knew how to make me feel like I was taking a trip back to Austria and Germany by making her classic sauerkraut dish that’s not only tasty but made with lots of love! Happy Eating!
29 per serving
- 1/4 pounds apple wood smoked bacon - diced & in strips
- 2 tart apples, sliced 1/8 in thick (transparency, pink lady, or granny smith)
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoons caraway seed, ground
- 1 teaspoons fresh cracked black pepper
- 2 cup apple cider or apple juice
- 1/4 cup white wine
1. Put bacon in a large, high-sided oven-proof saut pan with a lid and place over medium heat. Cook for about 5 minutes, or until most of the fat has been rendered out, turning as needed. Drain excess fat from pan (leave in about a tablespoon). Remove bacon from the pan and let cool on a plate lined with a paper towel. Roughly chop the bacon and set aside. 2. Add the apples, onion, garlic, and caraway and decrease the heat to low. Cover partially and cook for 10 minutes, until the onion is tender. 3. Remove the lid, stir in the apple cider and vinegar and white wine then increase the heat to high. Bring to a boil. Cook for about 5 minutes, or until the liquid is reduced to a thick, syrupy consistency. 4. Reduce the heat to low. Stir in the sauerkraut and bacon, cover, and cook 10 minutes, or until sauerkraut is heated through and tender. Season to taste with salt and pepper.