Sauerkraut with Bacon Potato and Caraway
Experience a cozy and traditional blend of flavors with this hearty Sauerkraut with Bacon Potato and Caraway recipe! Featuring crispy bacon, tender potatoes, tangy sauerkraut, and fragrant caraway seeds, this dish is a comforting celebration of savory, earthy notes. Sautéed in rich bacon fat and simmered with chicken stock, the ingredients harmonize beautifully, while a touch of fresh parsley adds brightness to every bite. Perfect as a satisfying side dish or a delightful main course, this recipe is a breeze to prepare in just under an hour. Whether you're exploring German-inspired cuisine or seeking a soulful and rustic homemade meal, this sauerkraut dish is a flavorful choice that’s sure to impress. Keywords: sauerkraut with bacon, potatoes and caraway, hearty side dish, rustic recipes, German-inspired cuisine.
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Recipe Information
Ingredients
- 6 slices bacon
- 1 medium yellow onion
- 2 cloves garlic
- 3 medium potatoes
- 2 cups sauerkraut
- 1 teaspoon caraway seeds
- 1 leaf bay leaf
- 1 cup chicken stock
- 2 tablespoons butter
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley
Instructions
Peel and dice the potatoes into 1-inch cubes. Place in a pot of cold salted water and bring to a boil. Cook for 8-10 minutes or until tender. Drain and set aside.
While the potatoes are cooking, chop the bacon into small pieces. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Dice the onion and mince the garlic. Add the onion to the skillet and sauté in the bacon fat for 3-4 minutes until translucent. Add the garlic and sauté for another 1 minute.
Add the drained potatoes to the skillet with the onions and garlic. Stir gently to coat them in the bacon fat. Cook for 2-3 minutes until the edges of the potatoes start to crisp slightly.
Rinse the sauerkraut under cold water and squeeze out excess liquid. Add the sauerkraut to the skillet along with the caraway seeds and bay leaf. Stir to combine.
Pour in the chicken stock and bring everything to a simmer. Lower the heat, cover, and cook for 10 minutes to allow the flavors to meld.
Remove the lid, add the cooked bacon back to the skillet, and stir in the butter. Season with salt and black pepper to taste. Cook for 2-3 more minutes uncovered to reduce the liquid slightly.
Remove the bay leaf before serving. Garnish with freshly chopped parsley and serve warm as a side dish or a main course.
Nutrition Facts
Calories |
1263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 5353 mg | 233% | |
| Total Carbohydrate | 156.0 g | 57% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 17.9 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 280 mg | 22% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 4233 mg | 90% | |
*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.
