Ingredients

4 lbs canned sauerkraut , drained ( jars or cans , ~2kg )
2 tablespoons unsalted butter
2 ounces bacon , diced
1 small onion , chopped ( ~70g )
2 cups dry white wine ( ~500ml )
Braised Sauerkraut is a traditional German dish that has been enjoyed for centuries. Sauerkraut, which is finely sliced fermented cabbage, is cooked with bacon and onions to create a flavorful and tangy side dish. Cooked in a pressure cooker, this recipe is quick and easy. The dish can be served as a side to your choice of protein or enjoyed as a main dish. Braised sauerkraut is perfect for anyone who enjoys tangy and sour flavors and is looking for a comforting and flavorful meal.

Instructions

1.Begin by melting the unsalted butter in the pressure cooker over medium heat
2.Add diced bacon, and cook until golden and crispy, stirring occasionally
3.Add the chopped onion and cook for 2-3 minutes, until softened
4.Pour in the dry white wine and stir to combine
5.Add the canned sauerkraut and stir well
6.Place the pressure cooker lid on and set the valve to closed
7.Cook at high pressure for 20 minutes
8.Release the pressure naturally for 15 minutes
9.Serve hot with your choice of protein or as a side dish

PROS

This recipe is quick and easy to make, perfect for a comforting weeknight meal
Braised sauerkraut is full of flavor and perfect for anyone who loves tangy and sour flavors

CONS

Braised sauerkraut can be high in sodium, so it should be enjoyed in moderation
Some people may not enjoy the strong and distinct flavor of sauerkraut

HEALTH & BENEFITS

Sauerkraut is rich in probiotics that can support a healthy gut and immune system
It is also high in vitamin C, which can help boost the immune system and support healthy skin

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