Sauerkraut Hotdish
Recipe: #37449
October 08, 2021
Categories: German, Gluten-Free, Low Carbohydrate No Eggs, Non-Dairy, more
"My mom always added some apple to her sauerkraut to cut the tartness. She would add some kind of meat near the end of cooking time to warm up - often smoked porkchops or sausages. Calling it "hotdish" is just a heads up to the many Germans, Swedes and Norwegians in Wisconsin and Minnesota!"
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (297.7 g)
- Calories 202.7
- Total Fat - 8.9 g
- Saturated Fat - 3.4 g
- Cholesterol - 44.5 mg
- Sodium - 1529.3 mg
- Total Carbohydrate - 16.7 g
- Dietary Fiber - 6 g
- Sugars - 9.1 g
- Protein - 14.6 g
- Calcium - 80.4 mg
- Iron - 10.8 mg
- Vitamin C - 52.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large dutch oven, heat the olive oil and saute onion until it softens, but not brown.
Step 2
Add sauerkraut and apple slices. Heat medium until apple softens and starts to fall apart.
Step 3
Meanwhile, cut sausage into 2 inch chunks and heat in a skillet until browned. If your meat is pre-cooked, this step is not necessary.
Step 4
Stir in caraway seeds and nutmeg, if using. Sprinkle with pepper.
Step 5
Add meat to the sauerkraut and heat til meat is warm.
Step 6
Serve.
Tips
No special items needed.
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