I made some schnitzel, cucumber salad, and potatoes for my Dad and he also requested this sauerkraut. I got this recipe from my grandma and it's super simple but takes about 2 hours to finish. The best part of this recipe is that it is better if you make it a day or 2 ahead.
Ingredients:
2 large 24 oz. glass jars of sauerkraut with white wine
1 onion, roughly diced
½ lb bacon, cut into lardons
4 t sugar
salt and pepper to taste
Directions:
1. Sauté onions and bacon together in a large pot.
2. Add cans of kraut with juice. Cover everything with cold water and put lid on pan, allow to cook for 1 hour over medium low heat. Stir occasionally to prevent burning.
3. Drain the kraut but do not rinse. Add any pan drippings and sugar and taste for correct seasoning. Adjust salt and pepper as needed. Tastes better if allowed to marinate for a day and reheated later.
Use leftovers to make Reuben sandwiches! Corned beef with melted swiss and a little Russian dressing on toasted rye bread! aahahah sorry, occupational hazard of working in a sandwich shoppe.
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