German Sauerkraut Bohemian Style
Created by LindasBusyKitchen on April 27, 2013
- Servings: 5
- Prep Time: 10m
- Cook Time: 30-35m
- Recipe #9277
Ingredients
- 1/2 pound bacon, chopped
- 1/2 onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon beef concentrated base (Better Than Bouillon brand is good, found near the bouillon cubes at the grocery store)
- 1/4 cup brown sugar
- 1 tablespoon paprika
- 1/2 tablespoon pepper
- 1/2 tablespoon caraway seed
- 1 cup Red wine
- 1 quart sauerkraut, rinsed
- 1 apple, skinned, and grated
- 2 tablespoons roux, cold (1 tablespoon butter and 1 tablespoon flour)
How to Make
-
Step 1: In a pan, over medium heat, cook the bacon until halfway crispy. Add in the onion and garlic, and cook until the bacon is completely crispy.
-
Step 2: Once ready, add the beef base, brown sugar, paprika, pepper and caraway seed. Mix thoroughly, and cook for about 3 minutes.
-
Step 3: Turn the heat down to a simmer, and add the Red wine, sauerkraut and grated apple, and let simmer for about 5 minutes.
-
Step 4: Add the roux, stir, and simmer for another 15 minutes.
Nutritional Facts
- Serving Size: 1 (206.4 g)
- Calories 326
- Total Fat - 20.2 g
- Saturated Fat - 5.3 g
- Cholesterol - 33.3 mg
- Sodium - 906.2 mg
- Total Carbohydrate - 23.1 g
- Dietary Fiber - 2.3 g
- Sugars - 14.1 g
- Protein - 11.2 g
- Calcium - 37.5 mg
- Iron - 2 mg
- Vitamin C - 8.2 mg
- Thiamin - 0.4 mg