Sauerkraut and Braised Meats Recipe


Difficulty LevelMediumHealth IndexAverage
Main Ingredient


 Sauerkraut4 Pound (2 Kilogram, Tinned Can Be Used)
 Pork fat/Duck / goose fat / butter3 Ounce (75 Gram / 6 Tablespoon)
 Onion1 Large, peeled, finely chopped
 Juniper berries8 , crushed
 Bacon rashers5 , cut into small pieces (Or Slices)
 Bay leaf1
 Salt To Taste
 Black peppercorns6
 Caraway seeds1 Tablespoon
 Stock1⁄2 Pint (300 Milliliter / 1 1/4 Cup)
 White grapes1⁄4 Pint (150 Milliliter / 2/3 Cup, Sylvaner Variety)
For meat suggestions
 Smoked pork chops4
 Ham knuckle2
 German sausage6 (Such As Frankfurters, Knockwurst, Black Pudding, And Others)

Nutrition Facts

Serving size: Complete recipe

Calories 7684 Calories from Fat 5147

% Daily Value*

Total Fat 572 g879.7%

Saturated Fat 175.6 g878.1%

Trans Fat 1.1 g

Cholesterol 1458.8 mg

Sodium 13760.8 mg573.4%

Total Carbohydrates 198 g65.9%

Dietary Fiber 41.8 g167%

Sugars 67.1 g

Protein 461 g922.2%

Vitamin A 9.9% Vitamin C 315%

Calcium 65.1% Iron 136.8%

*Based on a 2000 Calorie diet


Rinse sauerkraut well under running cold water.
Drain and squeeze out most of the water.
Melt fat in a large casserole.
Cook onion and bacon for about 10 min.
Stir in sauerkraut, making sure it is well coated with fat.
Add ham knuckles and any of the other meats that take a long time to cook.
Add seasonings, stock, and wine.
Bring slowly to the boil, cover, and simmer for a total of 3 hr.
Add pork chops and sausages about 45 min betore sauerkraut is fully cooked.
Transfer sauerkraut to a large, warmed platter.
Place cooked meats on top of this bed, and serve with boiled potatoes garnished with chopped parsley and butter.