Mohamed Shili This delicious julia child braised sauerkraut is a simple side dish that’s both hearty and flavorful. Made with tender sauerkraut, smoky bacon, and aromatic caraway seeds, it’s a quick recipe that uses common ingredients you might already have in your kitchen. Enjoy it alongside sausages, roasted meats, or as a unique topping for your favorite dishes.
Ingredients Needed
- 1 pound sauerkraut (Polish or German-style), drained (reserve brine)
- 2 medium onions, finely chopped (about 2 cups)
- 3 ounces smoked bacon, diced (about ½ cup)
- 1 tablespoon pork lard (or canola or sunflower oil)
- 1 teaspoon ground or crushed caraway seeds
- 2 tablespoons granulated sugar (adjust to taste)
- 2 tablespoons all-purpose flour
- Salt, to taste
- ½ cup brine or water (adjust based on sourness)
How To Make Braised Sauerkraut
- Prepare the ingredients: Drain the sauerkraut and reserve the brine. Chop onions and dice bacon into small cubes.
- Sauté the onions: In a large saucepan, melt the pork lard over medium heat. Add onions and cook for 5–8 minutes, stirring occasionally, until translucent. Stir in the caraway seeds.
- Add the bacon: Add diced bacon to the pan and cook for 5 minutes, stirring often, until slightly crispy.
- Stir in the sauerkraut: Add the sauerkraut to the pan. Pour in ½ cup of brine if it’s mild, or use ½ cup water if it’s too sour. You can also mix ¼ cup brine and ¼ cup water.
- Braise the mixture: Lower the heat, cover the pan, and simmer for 15 minutes to blend flavors.
- Add sugar and flour: Stir in the granulated sugar and sprinkle over the flour. Mix well and cook uncovered on low heat for another 15 minutes, until thickened and glossy.
- Season and serve: Taste and adjust with salt or more sugar if needed. Serve warm.
Recipe Tips
- Choose quality sauerkraut: For the best flavor, use fresh, refrigerated sauerkraut rather than canned versions.
- Balance the acidity: Taste your sauerkraut before cooking; if it’s too sour, rinse it briefly under cold water to mellow the flavor.
- Cook gently after adding flour: After incorporating the flour, maintain low heat to prevent burning and ensure a smooth texture.
- Customize the sweetness: Adjust the amount of sugar based on your personal preference and the natural acidity of the sauerkraut.
- Enhance with spices: Feel free to add other spices like juniper berries or bay leaves to introduce additional layers of flavor.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover braised sauerkraut in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze leftover braised sauerkraut separately in freezer-safe bags or containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat leftover braised sauerkraut in a covered pan over low heat for 10–12 minutes until hot, adding a splash of stock if needed.
Nutrition Fact
Serving Size: 1 portion
- Calories: 689
- Total Fat: 34 g
- Saturated Fat: 9 g
- Polyunsaturated Fat: 8 g
- Monounsaturated Fat: 15 g
- Carbohydrates: 6 g
- Sugars: 2 g
- Fiber: 1 g
- Protein: 84 g
- Sodium: 1136 mg
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Julia Child Braised Sauerkraut
Description
This delicious julia child braised sauerkraut is a simple side dish that’s both hearty and flavorful. Made with tender sauerkraut, smoky bacon, and aromatic caraway seeds, it’s a quick recipe that uses common ingredients you might already have in your kitchen. Enjoy it alongside sausages, roasted meats, or as a unique topping for your favorite dishes.
Ingredients
Instructions
- Prepare the ingredients: Drain the sauerkraut and reserve the brine. Chop onions and dice bacon into small cubes.
- Sauté the onions: In a large saucepan, melt the pork lard over medium heat. Add onions and cook for 5–8 minutes, stirring occasionally, until translucent. Stir in the caraway seeds.
- Add the bacon: Add diced bacon to the pan and cook for 5 minutes, stirring often, until slightly crispy.
- Stir in the sauerkraut: Add the sauerkraut to the pan. Pour in ½ cup of brine if it’s mild, or use ½ cup water if it’s too sour. You can also mix ¼ cup brine and ¼ cup water.
- Braise the mixture: Lower the heat, cover the pan, and simmer for 15 minutes to blend flavors.
- Add sugar and flour: Stir in the granulated sugar and sprinkle over the flour. Mix well and cook uncovered on low heat for another 15 minutes, until thickened and glossy.
- Season and serve: Taste and adjust with salt or more sugar if needed. Serve warm.
Notes
- Choose quality sauerkraut: For the best flavor, use fresh, refrigerated sauerkraut rather than canned versions.
- Balance the acidity: Taste your sauerkraut before cooking; if it’s too sour, rinse it briefly under cold water to mellow the flavor.
- Cook gently after adding flour: After incorporating the flour, maintain low heat to prevent burning and ensure a smooth texture.
- Customize the sweetness: Adjust the amount of sugar based on your personal preference and the natural acidity of the sauerkraut.
- Enhance with spices: Feel free to add other spices like juniper berries or bay leaves to introduce additional layers of flavor.
Julia Child Braised Sauerkraut
