Sauerkraut with Bacon Potato and Caraway

Experience a cozy and traditional blend of flavors with this hearty Sauerkraut with Bacon Potato and Caraway recipe! Featuring crispy bacon, tender potatoes, tangy sauerkraut, and fragrant caraway seeds, this dish is a comforting celebration of savory, earthy notes. Sautéed in rich bacon fat and simmered with chicken stock, the ingredients harmonize beautifully, while a touch of fresh parsley adds brightness to every bite. Perfect as a satisfying side dish or a delightful main course, this recipe is a breeze to prepare in just under an hour. Whether you're exploring German-inspired cuisine or seeking a soulful and rustic homemade meal, this sauerkraut dish is a flavorful choice that’s sure to impress. Keywords: sauerkraut with bacon, potatoes and caraway, hearty side dish, rustic recipes, German-inspired cuisine.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 6 slices bacon
• 1 medium yellow onion
• 2 cloves garlic
• 3 medium potatoes
• 2 cups sauerkraut
• 1 teaspoon caraway seeds
• 1 leaf bay leaf
• 1 cup chicken stock
• 2 tablespoons butter
• 0 to taste salt
• 0 to taste black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Peel and dice the potatoes into 1-inch cubes. Place in a pot of cold salted water and bring to a boil. Cook for 8-10 minutes or until tender. Drain and set aside.

Step 2

While the potatoes are cooking, chop the bacon into small pieces. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.

Step 3

Dice the onion and mince the garlic. Add the onion to the skillet and sauté in the bacon fat for 3-4 minutes until translucent. Add the garlic and sauté for another 1 minute.

Step 4

Add the drained potatoes to the skillet with the onions and garlic. Stir gently to coat them in the bacon fat. Cook for 2-3 minutes until the edges of the potatoes start to crisp slightly.

Step 5

Rinse the sauerkraut under cold water and squeeze out excess liquid. Add the sauerkraut to the skillet along with the caraway seeds and bay leaf. Stir to combine.

Step 6

Pour in the chicken stock and bring everything to a simmer. Lower the heat, cover, and cook for 10 minutes to allow the flavors to meld.

Step 7

Remove the lid, add the cooked bacon back to the skillet, and stir in the butter. Season with salt and black pepper to taste. Cook for 2-3 more minutes uncovered to reduce the liquid slightly.

Step 8

Remove the bay leaf before serving. Garnish with freshly chopped parsley and serve warm as a side dish or a main course.

Nutrition Facts

Serving size	(1445.9g)

Amount per serving	% Daily Value*
Calories	1262.9

Total Fat 51.9g	0%
Saturated Fat 21.8g	0%
Polyunsaturated Fat 4.9g
Cholesterol 145.8mg	0%
Sodium 5353.4mg	0%
Total Carbohydrate 156.0g	0%
Dietary Fiber 25.0g	0%
Total Sugars 17.9g
Protein 49.6g	0%

Vitamin D 23.4IU	0%
Calcium 280.2mg	0%
Iron 14.2mg	0%
Potassium 4232.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.2%

Protein: 15.4%

Carbs: 48.4%