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Nutrition Facts
Serving Size 1 (55g) Recipe makes 8 servings The following items or measurements are not included below: wine-cured sauerkraut
Calories 52
Calories from Fat 15		(28%)
Amount Per Serving		%DV
	Total Fat 1.7g	2%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 1mg		0%
Sodium 2mg		0%
Potassium 56mg		1%
Total Carbohydrate 9.9g		3%
	Dietary Fiber 0.9g	3%
	Sugars 8.6g
Protein 0.1g		0%
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Sweet Latvian Sauerkraut

Recipe #92315 | 2¼ hours | 10 min prep | add private note

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By: Irmgard
May 30, 2004

This is the way my mother-in-law and other Latvian ladies prepare sauerkraut and after tasting it the first time, I have never prepared it any other way! It is so good and compliments roast pork or any German dish.

SERVES 8 (change servings and units)

Ingredients

1 (28 ounce) jar wine-cured sauerkraut
2 diced apples or 1/2 cup applesauce
1 bay leaf
1 onion, finely chopped (optional)
1/2 teaspoon caraway seed
1 pinch black pepper
3-4 tablespoons brown sugar or demerara sugar
1 tablespoon lard or bacon drippings

Directions

1
Drain the sauerkraut only if it is too salty, otherwise use it with its own liquid.
2
Heat the lard in a large saucepan.
3
Take a handful of the sauerkraut and squeeze it dry.
4
Put it in the hot lard and fry it until the sauerkraut has brown edges.
5
Add the sauerkraut, apples, bay leaf, onion (if using), caraway seeds and 2 tablespoons of brown sugar.
6
Add water to just barely cover the sauerkraut.
7
Bring to a boil; lower the heat and simmer for about 2 hours, stirring occasionally.
8
Add more sugar, if needed, gradually while the sauerkraut is cooking, tasting often.
9
The sauerkraut should be pleasantly sweet-sour but not too sweet.