Chef Olaf's Sauerkraut

By KitchenGnome

Ingredients

• 800 g (28 fl/oz.) Sauerkraut
• 100 ml (3.5 fl/oz) vegetable oil
• 1 very large onion, very fine sliced
• 300 g (10.5 oz) double smoked bacon, diced very fine
• 2 apples, peeled and grated very fine
• 300 ml (10.5 fl/oz) white wine
• 300 ml (10.5 fl/oz) apple juice
• 100 ml (3.5 fl/oz) apple cider vinegar
• 1 espresso spoon ground cloves
• 1 espresso spoon ground caraway seeds
• Salt
• Pepper
• 2 Bay leaves

Details

Servings 1
Adapted from germanfoods.org

Preparation

Step 1

Not your average kraut! Chef Olaf uses double smoked bacon to give the dish some depth, and adds fresh apples and more to balance the natural acidity of the sauerkraut. A dash of spices rounds off this great kraut-pleaser.

Heat vegetable oil in a large pot over medium high heat.

Add in onions, bacon, and grated apple and sauté until golden brown for about 5 minutes.

Now add spices to the pot and sweat for 3 minutes, then add wine, juice, bay leaves and vinegar. Season and add in kraut.

Reduce temperature to low heat and simmer mixture for 15 minutes plus until liquid reduces by 2/3. Taste – season if needed, and enjoy!