How to Make Sauerkraut Sweet Style
If you like cabbage but find that sauerkraut is a little too sour for you try this sweet sauerkraut recipe. It requires a bit of work but you'll find it well worth it. Does this Spark an idea?
Things You'll Need
- 4 strips of bacon
- 1 medium onion
- 2 cans or 1 bag of sauerkraut
- 1 to 1/2 cups of sugar
- water
- colander
Instructions
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Sweet Sauerkraut
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1
Open the bag or cans of sauerkraut and drain in colander. Squeeze until most of the liquid is gone. Place in saucepan and cover with water. Heat on high until boiling then turn heat off and return contents into colander. When the water is drained turn on the cold water and rinse, then squeeze the sauerkraut. This boiling and rinsing should be done one more time.
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2
Fry 4 strips of bacon in a pan till crisp. While bacon is cooking, chop onion into small pieces and set aside. When bacon is done let it cool little and break it up into small pieces. Pour off excess bacon grease leaving just enough in the pan to fry the chopped onions. After onions are in the pan add a couple tablespoons of the sugar and stir occasionally until the onions are browned. Add bacon bits back into the pan and set aside.
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3
Place rinsed sauerkraut back into saucepan. Add the onions and bacon using slotted spoon to avoid excess grease getting into the kraut. Add cold water just enough to almost cover the sauerkraut and pour in sugar. Cook and stir until hot and the sugar is dissolved. Serve hot as a side dish and enjoy!
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1
Tips & Warnings
Sweet sauerkraut goes great with polish sausage.
It also works well with pork chops and dumplings.
To lighten this recipe up a little, omit the bacon and just fry the onions in the least amount of extra virgin olive oil it requires.
You can also cut down the sugar or use half sugar and half artificial sweetener.
For taste consideration only you can substitute some of the regular sugar for brown sugar.
Make sure you cool the kraut with cold water before squeezing to avoid burning your hands.
- Photo Credit Bacon and Kraut by Robin, Top Photo by Shannon Ramos, Step 1 by Nickster, Bacon by Sam,
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Comments
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We do our kraut a bit different, it's always on our holiday menu or a special occasion. I never drain the kraut before boiling it, just dumped it in a pot with water and boiled it. I normally boil and drain it two times, but if the kraut smells too strong, I will boil it one more time. Another difference is we use more bacon, a whole pack, less than a pound now a days. I also add my onions before the bacon starts crisping, so the fat is rendered already but the bacon isn't really cooked yet. I add more onions then what you suggest, 2 med. or 1 very large onion. I just cut into slices, the rings look nicer in the bowl. We NEVER drained the fat after cooking the bacon and onions. We also used brown sugar to taste. Put your drained kraut in a bowl, make sure your bowl is large enough to mix in, add bacon, onions and all fat into the bowl, add brown sugar, I just do it by taste. You can make it as sweet as you like or as tart. The hot bacon fat, bacon, and onions dissolve the brown sugar. Mix well, it's not something you would eat everyday, but it is a treat! Love it, I don't know if it's a family recipe or a recipe that was given to my aunt from a neighborhood friend. It's has always been on the table on the holidays.
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sisterjo3
Oct 24, 2009
We had Sweet Kraut on Kielbasi sandwiches at the New Holland Farmers Fair last year & this year here in Lancaster County, PA. Delicious! Can't wait to try this so we can have sweet kraut more often than 1x per year!
