How To Cook Canned Sauerkraut
20 minutes and you have the best german sauerkraut recipe around!
Servings: 4 servings
- 2 tbs butter
- ½ onion (minced) or 1 tsp onion powder
- 2 garlic cloves (minced) or 1 tsp garlic powder
- 2 15 oz cans sauerkraut
- 1 Cup chicken stock
- 1 tsp granulated sugar
- ½ tsp ground black pepper
- ¼ tsp caraway seeds
- 1 sweet apple (Gala is a good choice) cut into small cubes ( pencil eraser size and peeled.)
- Salt per taste
In a medium sized saucepan over medium heat, melt the butter and then add the minced onion and garlic until softened.
While the onion and garlic are cooking, drain the sauerkraut.
When the onion and garlic are softened, add the drained sauerkraut, chicken stock, sugar, black pepper, caraway seeds and apple chunks.
Heat over medium heat until simmering and the dish is heated through.
Taste and add salt as needed.
PRO TIP: This recipe is amped up about 10x by adding some fatty cured meat such as bacon pieces, kielbasa, smoked sausage, cocktail wieners, etc. You can just put them right in the saucepan with the sauerkraut! YUM! Especially great on a cold winter day.
- If you are using onion powder and garlic powder like I am in the video, you will just put the sauerkraut in the pan first, then add the garlic and onion powder. Add the butter as well.
- If you want to make this recipe for just 2 people, make it like I do in the video using just one can and cutting the other ingredients in 1/2.
- Caraway seeds aren't to everyone's liking, however, I recommend you try them in this recipe because they are super tasty!
- Feel free to substitute any other sugar sweetener for the granulated sugar (maple syrup, honey, etc.).
Calories: 86kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 141mg | Potassium: 83mg | Fiber: 1g | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 1.5mg | Calcium: 6mg | Iron: 0.1mg