German Sauerkraut with Bacon & Brown Sugar Dutch Oven Recipe
German Sauerkraut with Bacon & Brown Sugar Dutch Oven Recipe
This German sauerkraut recipe, typically cooked in a Dutch oven, balances the sour, fermented taste of cabbage with savory bacon and sweet brown sugar. The long, slow cooking process in a Dutch oven ensures tender cabbage and a rich, caramelized flavor.
Ingredients
- 1 quart fresh Sauerkraut do not drain
- 1 cup Onion diced
- 1 15 ounce can petite Diced Tomatoes drained
- 1/2 pound Bacon, cooked crisp reserve 2-3 Tbsp drippings
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
Instructions
- Saute onion in bacon drippings until transparent. In your 12” regular Dutch Oven. Combine all ingredients in a 12” regular Dutch Oven. (You want some of the liquid to evaporate.) Bake at 350 degrees for one hour. 15 Briquettes on top and 10 on the Bottom
Servings: 12
Very fast and easy to throw together. Great flavor and color. Goes extra well with meatloaf or pork roast. I bet it would be great with sausage or even hot dogs!
PDF = German Sauerkraut-Bacon-Brown Sugar
