Zutaten für Kapusta Sauerkraut
- 4 slices bacon, diced
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 pounds sauerkraut
- 1 medium potato, peeled and grated
- 2 cups chicken broth
- 2 tablespoons brown sugar
- 2 bay leaves
- Celery Seeds
- Paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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Zubereitung von Kapusta Sauerkraut
- Sauté 4 slices bacon, diced, until almost crispy. Remove bacon and set aside, reserving 2 tablespoons of bacon fat in the pan.
- Add 2 tablespoons butter to the pan and sauté 1 medium onion, chopped, for about 5 minutes until lightly golden.
- Rinse 2 pounds sauerkraut in a strainer under gently running cold water. Squeeze thoroughly to remove excess water.
- Add the sauerkraut to the bacon and onion mixture. Stir to combine.
- Add 1 medium potato, peeled and grated.
- Pour in 2 cups chicken broth, 2 tablespoons brown sugar, 2 bay leaves, 1 teaspoon salt, and ½ teaspoon black pepper. Stir to mix thoroughly.
- Cook, uncovered, over low heat, stirring frequently, until everything is heated thoroughly (about 15-20 minutes).
- Transfer to a 9x13 inch roasting pan.
- Optionally, top with your choice of: wieners, thick-cut ham slices, precooked sausages (last 30 minutes of baking); kielbasa (sliced and buried at the beginning or added for the last 30 minutes). For pork chops: brown 2 pork chops on both sides, bury them in the kapusta, and bake for 1 ½ hours until the meat is done.
- Cover and bake in a 300°F (150°C) oven for 30-60 minutes, or until the kapusta is browned slightly, stirring occasionally. Add water or chicken broth if necessary to prevent drying.
- Garnish with reserved bacon bits before serving.
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
22g
Fat
28g
Carbs
5g
