This sauerkraut recipe has to be the best-tasting sauerkraut I've ever had. Traditionally, my family serves pork and sauerkraut every New Year's Day for luck in the coming year. I love cabbage in general and like most sauerkraut recipes, but they can be pretty sour depending on how they're prepared. Sadly I don't remember who gave me this recipe and who deserves the credit since it was pulled from a collection of handwritten recipes I've kept for years. I made it as a side dish for New Year's Day dinner, and it was a complete hit! This is certainly not your typical sour sauerkraut recipe.
Ingredients
- bacon drippings: 1 Tbsp
- onion: 1 cup (finely chopped)
- sauerkraut, undrained: 2 packages (16 ounce packages)
- chicken stock: 0.5 cup
- cooking sherry: 0.5 cup
- packed brown sugar: 1 Tbsp
- caraway seeds: 1 tsp
Metric Conversion
Stages of cooking
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Heat bacon drippings in a large skillet over medium heat. Cook and stir onion in hot bacon drippings until soft and translucent, about 5 minutes.
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Place sauerkraut with juice into a large bowl and cover with water. Use your hands to squeeze out as much water and juice as possible. Add squeezed sauerkraut to onion in the skillet.
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Stir chicken stock, sherry, brown sugar, and caraway seeds into sauerkraut mixture. Reduce heat to low; simmer, stirring occasionally, until most of the liquid has evaporated, 30 to 40 minutes.
