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My Polish grandmother’s easy Sauerkraut recipe with crispy bacon is a staple on our family’s holiday tables, yet it’s easy enough to prepare any night of the week! The simple side dish requires just 3 ingredients and 15 minutes!
This particular sauerkraut recipe turned out to be one of the most popular sides on my Mom’s Thanksgiving table last month. Kind of shocking, right?! I mean, how could cabbage possibly stand out among the corn puddings, the stuffing, and the ambrosia?! I’m not exaggerating when I say that multiple guests commented on how delicious it was (myself included).
How to make an easy Sauerkraut recipe at home:
I’m not sure if it’s the crispy, smokey bacon throughout or the slight hint of sweetness that cuts through the salty, briny sauerkraut, but I just LOVE this stuff. So imagine my surprise when my mom rattled off the (unbelievably) simple recipe! We’re not doing any home fermentation or science projects here. Instead, my brilliant grandmother had a great shortcut that she taught my mom many years ago. Let’s get started…
Ingredients for Sauerkraut Recipe:
- Bacon
- 27 ounce can of sauerkraut
- Brown sugar
- Cook the chopped bacon until it’s crispy, then drain off all but about 1 teaspoon of bacon grease.
- Add drained sauerkraut and brown sugar to the pot with the bacon. Heat over low heat, just until the sugar is dissolved. Add enough of the reserved sauerkraut liquid until the dish reaches the desired consistency.
- Serve right away or cover and store in the refrigerator!
What to add to Sauerkraut:
My grandmother often added caraway seeds, chopped fresh parsley, or chopped fresh dill to the warm sauerkraut at the end.
Cook’s Tips and Recipe Variations:
- You can use any store-bought or homemade sauerkraut recipe that you prefer. My mom recommends the Silver Floss brand, so that’s what I use!
- To prepare this recipe in advance, cook the sauerkraut according to recipe instructions. Cool to room temperature, pack in an airtight container, and keep in the refrigerator for up to 1 week.
- Reheat the sauerkraut on the stovetop over low heat, just until warmed through.
- You can safely store leftover sauerkraut in the freezer for up to 3 months.
- Feel free to add more bacon for an extra smokey, decadent flavor!
- Try sautéing some diced sweet onion with the bacon for an added layer of flavor and subtle sweetness.
More sauerkraut recipes that you might enjoy:
- Dump-and-Bake Bratwurst Recipe with Sauerkraut and Potatoes
- 5-Ingredient Reuben Casserole
- Sauerkraut Casserole
Easy Sauerkraut Recipe
5 from 3 votes
Prep: 5 minutes minutes
Cook: 10 minutes minutes
0 minutes minutes
Total: 15 minutes minutes
Servings 8 people
Calories 59 kcal
My grandmother's easy sauerkraut recipe requires just 3 ingredients and 15 minutes!
Ingredients
- 4 slices (about 4 ounces) bacon, diced
- 1 (27 ounce) can sauerkraut
- 1 ½ tablespoons brown sugar
- Optional garnish: caraway seeds; chopped fresh parsley; chopped fresh dill
Instructions
Heat a large pot over medium-high heat. Cook bacon until crispy (about 5-10 minutes).
Drain off most of the bacon grease, leaving about 1 teaspoon in the bottom of the pot.
Drain sauerkraut, but reserve the liquid from the can.
Place drained sauerkraut and brown sugar in the pot with the bacon. Heat over low heat until warmed through and sugar is dissolved, stirring occasionally. Add enough of the reserved liquid from the sauerkraut until the dish reaches the desired consistency. Serve right away, or cover and store in the refrigerator for up to 1 week.
Notes
- You can use any store-bought or homemade sauerkraut recipe that you prefer. My mom recommends the Silver Floss brand, so that's what I use!
- To prepare this recipe in advance, cook the sauerkraut according to recipe instructions. Cool to room temperature, pack in an airtight container, and keep in the refrigerator for up to 1 week.
- Reheat the sauerkraut on the stovetop over low heat, just until warmed through.
- You can safely store leftover sauerkraut in the freezer for up to 3 months.
- Feel free to add more bacon for an extra smokey, decadent flavor!
- Try sautéing some diced sweet onion with the bacon for an added layer of flavor and subtle sweetness.
Nutrition
Serving: 1/8 of the recipeCalories: 59kcalCarbohydrates: 7.8gProtein: 2.9gFat: 2.6gSaturated Fat: 1gPolyunsaturated Fat: 0.1gCholesterol: 5mgSodium: 815.3mgPotassium: 181.1mgFiber: 2.5gSugar: 5.3g
Keyword: sauerkraut, sauerkraut recipe, sauerkraut with bacon
Course: Side Dish
Cuisine: European
Author: Blair Lonergan
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