Cooked Sauerkraut


  • 3 lbs. fresh or canned sauerkraut
  • 4 Tbsp. finely minced bacon
  • 1 large onion, minced
  • 2 medium apples, peeled, cored and chopped
  • 3 or 4 cups of stock or water as needed
  • 1 Tbsp. caraway seeds (optional)
  • 1 dried bay leaf

  • Directions

    1. Drain sauerkraut in a colander, pressing out excess liquid. If it is very sour, rinse once or twice in the colander until the flavor is mild; press out excess water.

    2. Melt bacon, add onions and apples and saute until golden brown.

    3. Add sauerkraut, stock or water and spices; stir until mixed well.

    4. Cover and simmer slowly but steadily 1 1/2 hours or until sauerkraut is soft but not overcooked.

    5. Add more stock or water to pot as needed during the cooking process.