Braised Sauerkraut Recipe

Name: Braised Sauerkraut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds (8 cups) sauerkraut, drained, well rinsed, and squeezed dry; 1 medium onion, peeled and cut into 1/4-inch slices; 1 medium carrot, peeled, cut lengthwise in half, then crosswise into thin semicircles; 2 garlic cloves, peeled and crushed; 1 1/2 teaspoons caraway seeds; 1 1/2 teaspoons dried thyme; 2 bay leaves; 12 juniper berries or 1/4 cup gin; Freshly ground black pepper to taste; 8 ounces kielbasa, cut into 1/4-inch thick rounds; 2 smoked pork hocks; 2 cups dry white wine; 4 cups low-sodium chicken broth

Servings: persons

4 pounds (8 cups) sauerkraut, drained, well rinsed, and squeezed dry
1 medium onion, peeled and cut into 1/4-inch slices
1 medium carrot, peeled, cut lengthwise in half, then crosswise into thin semicircles
2 garlic cloves, peeled and crushed
1 1/2 teaspoons caraway seeds
1 1/2 teaspoons dried thyme
2 bay leaves
12 juniper berries or 1/4 cup gin
Freshly ground black pepper to taste
8 ounces kielbasa, cut into 1/4-inch thick rounds
2 smoked pork hocks
2 cups dry white wine
4 cups low-sodium chicken broth

1
Place the drained sauerkraut in the insert of a 4-quart slow cooker.
2
Add the onion, carrot, garlic, caraway seeds, thyme, bay leaves, juniper berries or gin, and black pepper.
3
Combine them thoroughly with a fork or with your hands.
4
Scatter the kielbasa on top and bury the hocks in the sauerkraut.
5
Pour in the wine and broth.
6
Cover and cook on LOW for 9 hours, until the juices are bubbling and the sauerkraut has lost its crunch.
7
Remove the smoked hocks.
8
If there is any meat on them, remove it and add it to the sauerkraut.
9
Discard the bay leaves.
10
Serve the braised sauerkraut as is with boiled potatoes, or use as a base for Choucroute Garni.

610

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 pounds (8 cups) sauerkraut, drained, well rinsed, and squeezed dry, 1 medium onion, peeled and cut into 1/4-inch slices, 1 medium carrot, peeled, cut lengthwise in half, then crosswise into thin semicircles, 2 garlic cloves, peeled and crushed, and more.

Yes, Braised Sauerkraut falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Sauerkraut

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