Sauerkraut with Bacon, Onions, and Caraway Seeds

Inspiration: Sauerkraut used to be one of the foods that I wouldn’t go near. For someone who loves food as much as I do, I can hardly believe how different I used to be just a few years back, with my long list of foods that I just wouldn’t touch. These days, I’ll give anything and everything a whirl, and I really believe that you can find some of your favorite foods that way. When B and I went to Munich last year, we ate a lot of sauerkraut, and I really fell in love with it there. It was cooked differently than it is here, being much more flavorful, savory, and brothy, but I really have grown to like sauerkraut in any form. With this recipe, I was hoping to turn some plain sauerkraut into something a little more complex and flavorful.

What we Loved: B and I love the flavor of caraway seeds. If you’re not familiar with them, they’re what give rye bread its great rye bread flavor, and they really pair wonderfully with sauerkraut or shredded cabbage salads. And is there any dish that’s not improved with the addition of bacon and sauteed onions? Sometimes side dishes with just a few ingredients really do make for the best accompaniments to a main dish, and this was just that. A simple, tasty recipe. I served it with some pan fried bratwurst and mustard for a nice, German-inspired meal.

Helpful Hints: I’d suggest using a lot of bacon, onions, and caraway seeds. Sauerkraut has such a strong, sour flavor that it will really absorb and hide the other flavors if you don’t use a lot of them.

Sauerkraut with Bacon, Onions, and Caraway Seeds
Source: Original recipe

This is really the simplest recipe. Use as much or as little of the ingredients as you’d like.

Bacon, chopped
Onion, cut into thin slices
Sauerkraut
Caraway seeds

1. Place the bacon in a saute pan, and cook over medium low heat until crispy. Place the bacon onto a paper towel lined plate and set aside. Discard some of the bacon grease if there is an excessive amount, but leave enough in the pan to saute the onions.

2. Add the onions to the pan, and cook until browned and softened, approximately 15 minutes. Cook until caramelized if you’d like.

3. Add the sauerkraut, bacon, and caraway seeds to the pan. Mix everything together, and cook until heated through.

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5 thoughts on “Sauerkraut with Bacon, Onions, and Caraway Seeds

  1. I just had to write to tell you I made your English Muffin Bread today. And I even used the recipe in my bread machine, just made the dough and then let it rise again. You are correct. It is delicious. Thanks for the recipe. I will use it again.

  2. Pingback: Warm Red Cabbage Slaw with Apple and Caraway Seed — Pinch My Salt

  3. I found the Red Cabbage recipe on another food blog this summer. I have made it 3 times and I love it!!! I took a dish to some relatives and they love it also. This is one dish that I have added to my “Specials”.
    viola

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