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Sauerkraut With Bacon and Apples
Sauerkraut With Bacon and Apples
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Delicious sauerkraut with caramelized onions, juicy apples, and crispy bacon.
Ingredients:
  • 1/4 pound sliced apple-wood smoked bacon
  • 2 tart apples, such as Granny Smith, peeled, cored, and grated
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon caraway seeds, ground
  • 3 cups unfiltered apple juice
  • 1/4 cup white wine vinegar
  • 2 pounds of refrigerated (in a jar, not can), prepared sauerkraut, drained (about 1 24-fluid-ounce jar, drained)
Instructions:
  • Cook the bacon in a large, thick-bottomed pot on medium heat until browned and most of the fat is rendered, for about 5-10 minutes. Set the cooked bacon on paper towels to drain, reserving 1 Tbsp of the fat in the pot. Chop the bacon and set aside. Remember not to pour the excess fat down the sink.
  • Sauté onions and apples until onions are translucent, about 6-7 minutes. Stir in garlic and caraway seeds and cook for another minute.
  • Combine apple juice and vinegar in a pot and bring to a vigorous boil until reduced to a syrup, about 5 minutes.
  • Stir in the sauerkraut and bacon until coated with the sauce. Simmer on low heat for 10 minutes or until sauerkraut is tender. Season with salt and pepper to taste.

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