Sweet Latvian Sauerkraut

1. 1

   Drain the sauerkraut only if it is too salty, otherwise use it with its own liquid.

2. 2

   Heat the lard in a large saucepan.

3. 3

   Take a handful of the sauerkraut and squeeze it dry.

4. 4

   Put it in the hot lard and fry it until the sauerkraut has brown edges.

5. 5

   Add the sauerkraut, apples, bay leaf, onion (if using), caraway seeds and 2 tablespoons of brown sugar.

6. 6

   Add water to just barely cover the sauerkraut.

7. 7

   Bring to a boil; lower the heat and simmer for about 2 hours, stirring occasionally.

8. 8

   Add more sugar, if needed, gradually while the sauerkraut is cooking, tasting often.

9. 9

   The sauerkraut should be pleasantly sweet-sour but not too sweet.

* Per serving · 4 servings · Values may vary.

No additional tips available.