Braised sauerkraut with bacon and caraway

Tip: tap a step to mark it as done.

1. Cook the bacon and onion

   Cut the bacon into small cubes and finely chop the onion. Melt the lard in a wide pot, brown the bacon in it, then add the onion and sauté until translucent.

2. Add the sauerkraut

   Cut the sauerkraut into shorter pieces if needed, then add it to the pot along with its brine. Add the caraway seeds, bay leaf, and allspice, pour in the water, and stir.

3. Braise

   Cover and simmer over low heat for 45 minutes, stirring occasionally. If the liquid evaporates, add a little water.

4. Thicken with potato

   Peel the potato and finely grate it directly into the sauerkraut. Stir and simmer for 10 minutes, until the sauerkraut mixture thickens.

5. Season and serve

   Remove the bay leaf and season the sauerkraut with the sugar, black pepper, and salt. Serve warm as a side dish.

Tip: The sauerkraut tastes even better reheated, so feel free to make it ahead. Instead of potato, you can thicken it with a tablespoon of all-purpose flour mixed with cold water.

This recipe was translated from the Slovak original: Dusená kyslá kapusta so slaninou a rascou