• 28-oz sauerkraut

• 1 onion, chopped

• 1 - 2 tbsp oil, butter, or bacon drippings

• ⅔ cup liquid (broth, white wine, apple juice, or water)

• Salt, pepper, sugar

• 1 - 2 tbsp cornstarch

• 3 juniper berries or 1 tsp. caraway seeds (optional)

• 1 apple, peeled and diced (optional)


• Drain sauerkraut in colander, pressing out as much liquid as possible.

• Heat oil in frying pan.

• Add onion and sauté slowly until golden.

• Add sauerkraut and continue browning. Add more oil if necessary.

• Add apple, juniper berries and caraway seeds, if using.

• Add liquid and bring to simmer.

• Cover and cook at least 15 minutes and up to 1 hour. Stir occasionally, adding more liquid if necessary.

• Mix cornstarch in a little cold water and slowly add just enough to sauerkraut to thicken sauce.

• Season with salt, pepper, and sugar.

(NOTE: If you wish, you can dice some bacon (unless vegan) and brown it first. The longer it's browned, the better. Then add the onion and well drained sauerkraut and continue with the recipe.)

Source: Just like Oma /

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