Braised Sauerkraut and Cabbage

Braised Sauerkraut and Cabbage
  • Servings: 6
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • l/4 pound diced bacon or salt pork
  • 1 2-pound head cabbage, thinly sliced
  • 2 medium onions, thinly sliced
  • 1 carrot, split and thinly sliced
  • 1-1 1/2 pounds sauerkraut, drained
  • 1/2 teaspoon caraway seeds
  • 2 tablespoons Hungarian paprika
  • 1/2 teaspoon dried thyme
  • 1 tablespoon tomato paste
  • 1 teaspoon coarsely ground black pepper
  • 1 cup dark lager
  • Salt to taste


In a large non-aluminum pot or Dutch oven, fry the bacon or salt pork over medium heat until lightly browned, about 7 minutes. Add the cabbage, onions, and carrot. Cover and cook until the vegetables begin to wilt, stirring occasionally, about 10 minutes. Stir in the sauerkraut and all the remaining ingredients except the salt. Cover and simmer over low heat for 1 1/2-2 hours, until everything is quite tender. Add more beer or liquid if needed. Taste for salt before serving. The dish can be served at once, or be refrigerated and served at a later time.
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