Judy's Sauerkraut
"This is my friend Judy's sauerkraut recipe, and in my opinion, it's simply the best. Great served with crusty rye bread, mashed potatoes, and freshly cooked apples. Combine the kraut with a meat entree and bake in the oven at a low temperature 1 to 2 hours. Examples of meat entrees that work really well are small pork roasts, tenderloins, or chops, bratwursts, knockwursts, and kielbasa. Slow cooker temperatures vary, so this may be done sooner than 8 hours."
Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Clove | 1 tsp ground (2g) | 7 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sauerkraut | not in our table | 0 |
| Dripping | not in our table | 0 |
| Caraway Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds sauerkraut, drained
- 2 tablespoons bacon drippings
- 2 onion, coarsely chopped
- 1 1/4 cups beef broth
- 3 whole cloves
- 1 bay leaf
- 4 juniper berries
- 2 teaspoons caraway seeds
- salt to taste
- 1 teaspoon white sugar, or to taste