Braised Sauerkraut with Apples and Crispy Bacon
This flavorful side dish transforms simple sauerkraut into a standout side dish. The tangy cabbage is balanced by the sweet-tart addition of sliced apples, zesty onions, and salty, crisp bacon. Enjoy with pierogi, pork and sausages, or a topping for Reuben sandwiches.
SERVINGS
8
PREP TIME
5 Min
COOK TIME
25 Min
FEATURED PRODUCTS
Ingredients
4 slices bacon, chopped
2 tablespoons butter
1 onion, sliced
1 sweet apple, sliced
1 can (27 oz.) Libby's Family Size Crispy Sauerkraut, drained
12 ounces beer (any type)
salt and pepper to taste
4 slices bacon, chopped
2 tablespoons butter
1 onion, sliced
1 sweet apple, sliced
1 can (27 oz.) Libby's Family Size Crispy Sauerkraut, drained
12 ounces beer (any type)
salt and pepper to taste
Instructions
- Sauté bacon in large pan on medium-high until crispy. With a slotted spoon, remove bacon bits and place on paper towel-lined plate, keeping bacon fat in pan.
- Add butter, onions and apples. Cook 5 minutes until softened.
- Mix in sauerkraut. Slowly pour in beer and bring to boil. Lower heat, simmer uncovered 20 minutes.
- Season with salt and pepper to taste. Sprinkle with crispy bacon before serving.
- Sauté bacon in large pan on medium-high until crispy. With a slotted spoon, remove bacon bits and place on paper towel-lined plate, keeping bacon fat in pan.
- Add butter, onions and apples. Cook 5 minutes until softened.
- Mix in sauerkraut. Slowly pour in beer and bring to boil. Lower heat, simmer uncovered 20 minutes.
- Season with salt and pepper to taste. Sprinkle with crispy bacon before serving.
