Sauerkraut With Bacon And Apples |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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For the sauerkraut lover out there. We add bacon and apple. Ingredients:
1/2 pound sliced smoked bacon |
2 tart apples, granny smith, peeled, cored, and grated |
1 yellow onion, diced |
2 cloves garlic minced |
1 tps. caraway seeds, ground |
3 cups apple cider or apple juice |
1/4 cup white vinegar |
1 24-fluid-ounce jar sauerkraut drained, (refrigerated, not the can) |
Directions:
1. Put bacon in a large, high-sided oven-proof saute pan with a lid and place over medium heat. Cook for about 5 minutes, or until most of the fathas been rendered out, turning as beeded. Drain excess fat from pan (leave in about a Tbs.) Remove bacon from the pan and let cool on a plate lined with a paper towel. Roughly chop the bacon and set aside.
2. Add the apples, onion,garlic, and caraway and decrease the heat to low. Cover partially and cook for 10 minutes, until the onion is tender.
3. Remove the lid, stir in the apple cider and vinegar, increase the heat to high, and bring to a boil. Cook for about 5 minutes, or until the liquid is reduced to a thick, syrupy consistency.
4. Reduce the heat to low. Stir in the kraut and bacon, cover, and cook 10 minutes, or until kraut is heated through and tender. Season to taste with salt and pepper.
5. SOURCE......... THE NIMAN RANCH COOKBOOK
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