White Cabbage - Sauerkraut


1 jar of Libby's crisp Sauerkraut approx equivalent to 2 cans of other brands(white Cabbage)
1 small onion finely diced
4 stripes of bacon sliced into small pieces
salt and pepper to taste
1/2 tsp sweet paprika powder
2 bay leaves
White Wine optional

1. Empty the Sauerkraut into a sieve and allow liquids to drain. If you do not drain the liquids the sauerkraut will taste to sour.
2. In a deep pan sautee the onions and bacon on stove top
3. I like to remove about 1/2 of the oil and then add the drained sauerkraut
My family eats the sauerkraut on the dry side, but you can add 1 cup of white wine if it's too dry for you.
4. Season with salt, pepper, sweet paprika and sautee for a few minutes.
5. Add the Bay leaves
6. Cover pan and let simmer on low for about 20min

For a Sauerkraut Casserole you need more white wine and should follow the instructions given for Sauerkraut Casserole

Thank you for Visiting!

Sauerkraut Casserole on Foodista

Let's be friends on Facebook
Bon Appétit and Thank you for Visiting!

~ Return Home ~