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Hungarian Sauerkraut

5.0(7)

I'm German/American and sauerkraut was a must in our house. Growing up in Germany for 23 years we had it often and in many different varieties. Many times Mom made it just with hamhogs or smoked pigs feet.

by Ri3603·published 2002-11-15

Open original recipe

Vegetable

Servings

(6–8)

Total time

2h 30m

prep 30 min

Calories / serving

149 kcal

Ingredients (8)

serves

3 lbs sauerkraut or 2 quarts sauerkrautsauerkraut
1 tablespoon sweet paprikapaprika
4 tablespoons finely minced baconbacon
1 large onion, mincedonion
3 -4 cups stock or 3 -4 cups water, as neededwater
caraway seedcaraway
1 cup sour creamsour-cream
2 -3 tablespoons flourflour

Instructions (11 steps)

01Drain sauerkraut pressing excess liquid out.
02Rinse sauerkraut once or twice until the flavor is mild.
03Melt bacon in a dutch oven or casserole; when hot add, onion and sweet paprika.
04Saute for about 8 minutes or until onions are soft.
05Add sauerkraut,stock and caraway seeds.
06

Cover and simmer slowly for 1 1/2 to 2 hours.

07To thicken sauerkraut, stir 2-3 tablespoons flour into 1 cup of sour cream and add to sauerkraut.

08Simmer for 10 more minutes.

09Season with salt and pepper and a pinch of sugar if necessary.

10If you like to add some sausages or some other"wurst" that would be fine too.

11Add it during the last 1/2 hour of cookin.

Nutrition (per serving)

Calories: 149 kcal
Protein: 4 g
Fat: 9 g
Saturated fat: 5 g
Carbs: 17 g
Fiber: 7 g
Sugar: 5 g
Sodium: 1522 mg
Cholesterol: 17 mg

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