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.
My mother used to cook sauerkraut this way; it tones down the saltiness and gives it a softer texture.
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
ok, thanks for letting me know. Sorry about that!
I love this recipe I serve it at Thanksgiving. Thank you Sara!
Not enough caraway seeds 🙂 I added more. “Add to taste”
Otherwise perfect!! Just like moms!
Make this all through the holidays everyone loves it!
Thank you for this recipe. Having grown up in a German household, I’m quite fond of Sauerkraut, but as I grew older I no longer care for the traditional heavy way of preparing the dish. Your recipe is not only tasty but also very healthy, while leaving room for those who want to add sausages, pancetta and all the other great-tasting ingredients that one has to be careful with 🙂 Thank you!