Jans Polish Sauerkraut Side Dish
Transform your meals with the irresistible tang and savory depth of Jan's Polish Sauerkraut Side Dish, a hearty and flavorful recipe that brings traditional Eastern European flavors to your table. This comforting side dish combines tender, briny sauerkraut with crispy smoked bacon, sweet caramelized onions, and the subtle warmth of caraway seeds, balanced by a touch of brown sugar and the natural sweetness of diced apple. Simmered in a rich broth, this dish is a perfect blend of tangy, smoky, and slightly sweet notes. Ready in under an hour, it’s the ultimate accompaniment to sausages, pork, or pierogies, making it a must-have for family gatherings or weeknight dinners. Perfectly seasoned and easy to prepare, this sauerkraut recipe is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 32 ounces Sauerkraut
- 1 large Onion
- 2 cloves Garlic cloves
- 1 medium Apple
- 1.5 teaspoons Caraway seeds
- 1 whole Bay leaf
- 1 tablespoon Brown sugar
- 4 ounces Smoked bacon, diced
- 2 tablespoons Unsalted butter
- 1 cup Chicken or vegetable broth
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
Instructions
Drain the sauerkraut to remove excess liquid, then rinse briefly under cool water. Squeeze out any remaining water using your hands or a clean kitchen towel.
Peel and dice the onion. Mince the garlic. Core and dice the apple into small cubes.
In a large skillet or heavy-bottomed pot, cook the diced smoked bacon over medium heat until crispy. Remove the bacon pieces with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Add the butter to the skillet with the bacon fat. Once melted, add the diced onion and cook until soft and translucent, about 5 minutes.
Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Stir in the diced apple, sautéing for an additional 3 minutes until slightly softened.
Add the sauerkraut to the skillet along with the reserved crispy bacon, caraway seeds, bay leaf, and brown sugar. Stir to combine.
Pour in the chicken or vegetable broth, stirring well to ensure everything is evenly mixed. Season with salt and ground black pepper.
Cover the skillet and reduce the heat to low. Let the mixture simmer gently for 30 minutes, stirring occasionally to prevent sticking.
Remove the bay leaf before serving. Taste and adjust seasoning if needed. Serve warm as a side dish to sausages, pork, or pierogies.
Nutrition Facts
Calories |
212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1848 mg | 80% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 10.2 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 485 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
