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Drunken Sauerkraut


  • 3 strips bacon, chopped
  • 1 cup finely chopped onion
  • 1 (2 pound) package sauerkraut, rinsed and drained
  • 2 tablespoons brown sugar
  • 1/2 teaspoon caraway seeds
  • 1 (12 ounce) can beer or apple cider
  • 3/4 cup grated carrot
  • Salt and pepper
  • 1 tablespoon chopped parsley


  1. Sauté bacon in medium size heavy pot or Dutch oven until all fat is rendered, but bacon is not browned.
  2. Add onion; cook, stirring occasionally, for 4 minutes or until softened.
  3. Stir in the sauerkraut, sugar, caraway seeds and beer. Bring to boiling. Lower heat; simmer, partially covered, for 1 hour.
  4. Add carrot. Simmer, partially covered, for 30 minutes longer. If mixture is too wet, raise heat slightly; cook, uncovered, a little longer.
  5. Add salt and pepper to taste. Sprinkle with parsley.

Yield: 6 to 8 servings

Microwave Instructions: Reduce beer to 3/4 cup. Do not chop bacon. Microwave bacon on grid in microwave safe dish about 13 x 9 inches, uncovered at full power 3 minutes. Remove bacon and grid; crumble bacon. Add onion to dish. Microwave at full power, 3 minutes, stirring after 2 minutes. Mix in sauerkraut, sugar, caraway, beer, carrot and bacon. Cover with wax paper. Microwave at half power for 15 minutes. Sprinkle with salt, pepper and parsley.

116 calories per serving, 3 gm protein, 6 gm fat, 14 gm carbohydrate, 1,124 mg sodium, 7 mg cholesterol

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