How To Cook Canned Sauerkraut

Learn to cook sauerkraut on the stovetop for a great side.

Course side, Side Dish

Cuisine American, american, western

Diet Gluten Free

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 132kcal

Start by draining the kraut from those two 14 ½ ounce cans.
Cook the bacon until it’s perfectly crispy, then remove it from the skillet. Please keep it on standby; we’re bringing it back in a bit.
Sauté the finely diced onion in that same large skillet until it’s golden.
Now, place in the caraway seeds for about 30 seconds. After that, sprinkle in some black pepper, add around half a cup of apple sauce (make sure it’s not too watery), toss in a teaspoon of brown sugar, and finally, add the drained sauerkraut and half a cup of chicken stock.
Cover it up and let it simmer for 5-7 minutes, allowing all those flavors to combine in the pan.
Give it a taste and check it is tender, adjust the salt if needed, and enjoy your sauerkraut.

Toast the caraway seeds before adding them to the mixture. This enhances their aroma and additional depth.
Opt for high-quality sauerkraut for the best results. Look for options with minimal additives or preservatives.
Control the sweetness by adjusting the amount of brown sugar and apple sauce based on your sweetness preference.
Experiment with different types of bacon. Smoked or maple can add unique dimensions.
Allow the sauerkraut mix to simmer for the full 5-7 minutes. This time is crucial for the flavors to meld.
Use chicken stock sparingly. Adjust the quantity based on your preference for a saucier or drier side.
Always adjust the seasoning before serving. Sauerkraut can vary in intensity, so make sure it is salted to your liking.
Storage – keep in an airtight container inside the fridge for 4 days.
There are 3 WW Blue Plan SmartPoints in one serving of this.