Sauerkraut with Caraway Seeds

Two 14 1/2 ounce cans sauerkraut, drained
1/2 cup packed dark brown sugar
1/3 cup cider vinegar
2 tablespoons caraway seeds
2 tablespoons unsalted butter
3 medium onions, finely chopped

Serves 8 to 12

Combine the sauerkraut in a large saucepan with the sugar, vinegar, caraway seeds, and 2 cups water. Bring to a boil over high heat, stirring often. Reduce the heat to low and cover. Simmer, stirring occasionally, until the sauerkraut has absorbed some of the liquid and is very dark, about 1 1/2 hours.

Melt the butter in a small skillet over medium heat. Add the onions and cook, stirring, until softened, about 5 minutes. Remove the cover from the sauerkraut and increase the heat to high. Bring to a boil and cook until most of the liquid has evaporated, stirring frequently. Stir in the onion mixture and cook 5 minutes longer. Serve hot.

6 Responses to Sauerkraut with Caraway Seeds

  1. Fern says:

    My mother used to cook sauerkraut this way; it tones down the saltiness and gives it a softer texture.

  2. Matt says:

    Way too much caraway seed, it was intensely overpowered and almost vulgar.I ended up starting over with 1-2 tsp instead and it was great

  3. Gayelynn says:

    I love this recipe I serve it at Thanksgiving. Thank you Sara!

  4. Karen Pons says:

    Not enough caraway seeds 🙂 I added more. “Add to taste”

  5. Karen Pons says:

    Otherwise perfect!! Just like moms!

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