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Old-Fashioned German Sauerkraut



  • 3 pounds sauerkraut, drained
  • 1/2 pound sliced bacon, cut into 1/4-inch strips
  • 1 cup molasses or dark brown sugar
  • 3 apples, peeled and quartered
  • 1/4 cup wine
  • 1 teaspoon caraway seeds


  1. Fry bacon crisp; save fat. Drain bacon on paper towels and set aside.
  2. Put remaining ingredients into a pressure cooker and cook for 15 minutes; cool immediately.
  3. Add one-half the bacon to the other ingredients and brown in a large skillet in the reserved fat.
  4. Sprinkle the remaining bacon on top and serve.

Serves 8.

Instead of using a pressure cooker, put one-half the bacon and all other ingredients into a large casserole dish and bake at 325 degrees F for 2 1/2 to 3 hours; baste with wine. Sprinkle the remaining bacon on top and serve. This will keep for up to 2 weeks refrigerated.

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