Baked Sauerkraut with Apples and Bacon
Sweet, smokey and so flavorful, Sauerkraut with Apples and Bacon is a tasty side dish to accompany many different kinds of meat.
Servings: 6 servings
Calories: 49kcal
Equipment
- Skillet
- Casserole dish
Ingredients
- 6 slices bacon chopped
- 1 cup diced yellow onion
- 1 cup diced apple peeled or unpeeled, your choice
- 4 cups sauerkraut drained
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup water
Instructions
- Sautee the bacon in a large skillet until it is just starting to get crispy. Add the onion and cook until the onion is translucent, about 6 minutes.
- Meanwhile, drain the sauerkraut and set it aside.
- Add the diced apple and saute for an additional minute. Then fold in the sauerkraut and mix well. Season with the salt and pepper and add a bay leaf.
- Transfer the mixture to an oven-safe baking dish or casserole pan. Add 1/2 cup of water.
- Cover it and bake it at 350-F for about 60 minutes, stirring halfway. If it looks dry, add 1/4 cup more water. Put the cover back on and finish baking.
- After about an hour, the apple should be tender and hard to spot (it'll melt into the sauerkraut). Check for seasoning and serve!
Notes
Chef Jenn's Tips
- All sauerkraut is not created equal! Taste it out of the jar - if it is very vinegary or very strong flavored, consider draining it, rinsing it, and draining it again before baking it.
- For extra smoky flavor, use double-smoked bacon. You can often find this in the deli section of your supermarket or at a butcher shop.
- I like using Granny Smith apples with this recipe, but any will work fine.
- Add a pinch of caraway seeds or dried thyme if you like a bit more herbal flavor in your sauerkraut.
Nutrition
Serving: 0.75cup | Calories: 49kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 823mg | Potassium: 223mg | Fiber: 4g | Sugar: 5g | Vitamin A: 30IU | Vitamin C: 17mg | Calcium: 37mg | Iron: 1mg