Sauerkraut With Bacon and Apples
Ingredients
- 1/4 pound apple-wood smoked bacon
- 2 Granny Smith
- 1 medium yellow onion
- 2 cloves garlic
- 1 teaspoon caraway seeds
- 3 cups apple juice
- 1/4 cup white wine vinegar
- sauerkraut
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Instructions
- Lay the slices of bacon down at the bottom of a large, thick-bottomed pot and heat on medium heat. Cook until the bacon has browned and most of the bacon fat has been rendered, 5 to 10 minutes.,Remove the bacon from the pot and set on paper towels to drain. Remove all but 1 Tbsp of the fat in the pot. (Do not pour down the sink, bacon fat will clog your drain!) Chop the bacon and set aside.
- Add the chopped onions and apples to the pot and cook until the onions are translucent, about 6-7 minutes. Add the garlic and caraway and cook for a minute more.
- Add the apple juice and the white vinegar to the pot. Increase the heat to high. Bring to a boil and boil vigorously until the liquid is reduced to a syrup, about 5 minutes.
- to the pot and stir to coat with the sauce. Reduce the heat to low and cook until the sauerkraut has been heated through and is tender, about 10 minutes. Season to taste with salt and pepper.
Source
Original recipe: View Original