|Not as terrible as you think!|
That’s because tinned sauerkraut (and the recipe on the back of the tin) is pretty terrible – pure and simple.
However, if you follow this recipe you will find a new, deep-seated love for the tinned variety of this classic cabbage dish and it will end up on your dinner table as often as it ends up on mine.
Serve sauerkraut with grilled continental sausages and pan fried potatoes, or (as is a childhood favourite of mine, and now a favourite of my nieces) layered into a baguette with hot mustard, grilled kransky and tasty cheese.
What Will I Need?
1 x 400g tin of sauerkraut
1 tsp olive oil
2 rasher of bacon, diced
1 brown onion, finely diced
1/2 tsp garlic, minced
1. Pour the sauerkraut into a sieve and press with the back of a spoon to remove excess liquid. Set aside.
2. Heat the olive oil in a large frypan over a medium-high heat and cook the bacon bits for about 4-5 minutes, or until just starting to colour.
3. Add the onion and reduce heat to medium, cooking and stirring for five minutes until soft, golden and translucent.
4. Add the garlic and cook an additional minute.
5. Finally, stir through the sauerkraut and let simmer over medium heat for five minutes or until heated all the way through.
6. Serve hot.