1:20 pm on 5 October 2013

(Kysele Zeli)


  • 410g (tin) sauerkraut (Marie Taufer uses Belgian product available from any supermarket)
  • 100ml water
  • 1 tbsp. salt
  • 1 tbsp. crushed caraway seeds
  • 1 onion
  • 1 spring onion
  • 1 apple
  • 4 rashers of bacon
  • 1 tbsp. flour
  • 2 tbsp. vinegar
  •  1tbsp.sugar  (to taste)


Empty tinned sauerkraut  into sieve , rinse and drain. Cook drained sauerkraut with 100ml water for 20 minutes. Add salt, crushed caraway seeds and  apple (peeled and grated). Cook chopped bacon rashers, with 2 tbsp oil, and chopped onions  until onions are browned. Add flour and cook for a further minute, then add this mixture to the boiling sauerkraut. Mix and season with vinegar and sugar.

Serve with roast pork, smoked pork, roast duckling or goose.

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