Braised Sauerkraut with Bacon and Apple

1. 1 Sauerkrautpack 500 g ≈ $3.00 220 g
2. 2 Baconpack 200 g ≈ $2.91 45 g
3. 3 Onions≈ $1.60 per kg 60 g
4. 4 Apples≈ $3.50 per kg 80 g
5. 5 Cumin 1 g
6. 6 Apple juicepack 1 l ≈ $3.00 80 ml
7. 7 Sugar 5 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut bacon² into strips, slice onions³ into half-moons, and peel and grate an apple⁴ coarsely.

2. Cook the bacon² in a skillet for 4–5 minutes until the fat renders.

3. Add the onions³ and cook for 5 minutes until soft.

4. Stir in the sauerkraut¹, grated apple⁴, caraway seeds, sugar, black pepper, and apple⁶ juice.

5. Simmer covered on low heat for 30–35 minutes, stirring occasionally, until the cabbage is tender.

6. If there’s too much liquid left, uncover and reduce for 3–5 minutes.