Braised Sauerkraut With Apples And Crispy Bacon
Sauerkraut is a great way to bring some brightness to your table during the holidays, or any day. Braising it in beer with apples and bacon brings richness and sweetness, balancing out the cabbage's tartness.
- 4 slices bacon, chopped
- 2 tbsp butter (optional)
- 1 small onion
- 1 sweet apple
- ½ tsp fennel seeds
- 1 14 oz cans Libby's Crispy Sauerkraut
- 12 oz beer, any kind
- salt and pepper to taste
Sauté the bacon on medium heat in a heavy-bottomed pan or dutch oven until the fat has rendered out and the bacon is crispy. Set the bacon bits aside but keep the fat in the pan.
Add some butter if you did not get enough rendered fat out of your bacon and add your onions and apples and fennel seeds. Cook them until the onions are softened, about five minutes.
Add two cans of Libby's Crispy Sauerkraut and mix well before adding the beer. Bring to a boil and lower the heat, simmering the mixture uncovered until the beer has evaporated, about 30-45 minutes.
Season with salt and pepper and sprinkle with crispy bacon before serving.
Serving: 1serving | Calories: 110kcal | Carbohydrates: 10g | Protein: 1.9g | Fat: 2.4g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 1040.9mg | Potassium: 335.7mg | Fiber: 1g | Sugar: 8.6g