Print Recipe

Sauerkraut Casserole



  • 4 strips bacon
  • 1 cup chopped onion
  • 1 (32 ounce) jar sauerkraut, drained and rinsed
  • 1 large peeled and shredded potato
  • 1 cup peeled and chopped apples
  • 1 cup no-salt chicken broth
  • 1/4 cup brown sugar or substitute
  • 1/4 teaspoon pepper
  • 1/4 teaspoon thyme
  • 1/2 cup dry vermouth or dry white wine
  • 1/4 pound lean ham, cut into chunks (or leftover cooked pork)


  1. Snip bacon into small pieces and place on a microwave broiling rack or paper plate.
  2. Cover with a paper towel and cook on HIGH for 3 minutes.
  3. Drain bacon and place in slow cooker.
  4. Add all remaining ingredients.
  5. Cook for a minimum of 4 hours on LOW.

To reduce sodium, substitute cooked pork for ham and/or fresh cabbage for sauerkraut.

Optional microwave Instructions: Microwave bacon as directed above; drain and place in a microwave-safe casserole dish. Add all remaining ingredients except ham. Cook uncovered on HIGH for 15 minutes. Add ham. Cook on 50% power for 3 minutes.

Per serving: 263 calories, 6 gr fat, 920 mg sodium

Exchanges: 1 starch, 1 lean meat, 1 fruit, 3 veg

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