RED SAUERKRAUT
I have converted many a sauerkraut hater with this dish. Wonderfully sweet and sour--tastes great served with any kind of sausage or pork. Leftovers heat up great.
Provided by Mona1397
Categories Low Protein
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Brown bacon in a heavy dutch oven.
- Add rest of ingredients and simmer slowly for 1 hour.
- Stir often.
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Pixel Meg
[email protected]This recipe is too expensive for my budget.
Titus Ndwala
[email protected]I'm not sure if I can find all of the ingredients for this recipe.
Holly Messer
[email protected]This recipe seems complicated. I'm not sure if I'm up to the challenge.
Nenad Djuric
[email protected]I'm allergic to apples, so I'll have to find a substitute.
Neil Brown
[email protected]I'm a bit hesitant to make this recipe because I'm not a fan of sauerkraut.
Maruf Islam
[email protected]I'm not sure about the combination of red cabbage and apples, but I'm willing to try it.
Sadiq Akhtar
[email protected]I'm going to make this for my next dinner party.
Paulo Jonh
[email protected]This sounds delicious.
Collin Myers
[email protected]I can't wait to try this recipe.
ali tariq
[email protected]This recipe is a keeper.
Sohail Sarwar
[email protected]5 stars!
Aviwe Feni
[email protected]I'll definitely be making this again.
yusra warsame
[email protected]This is the best sauerkraut I've ever had.
Raegan McMurray
[email protected]I made this sauerkraut for a party, and it was a huge hit. Everyone loved it.
Rm Rakib
[email protected]This sauerkraut was a bit too sweet for my taste, but I think that's because I used a sweeter variety of apples. Next time, I'll use a more tart apple.
Angel Juliet
[email protected]I followed the recipe exactly, and my sauerkraut turned out delicious. I was surprised at how easy it was to make.
power washing
[email protected]This is my new favorite sauerkraut recipe. It's so easy to make, and it always turns out perfect. I love the addition of red wine vinegar and apples.
Victor Elijah
[email protected]I've never had red sauerkraut before, but this recipe was a great introduction. It was tangy and sweet, with a nice crunch. I served it with roasted pork, and it was the perfect accompaniment.
fatma elkassar
[email protected]This red sauerkraut recipe was a hit! The flavors were perfectly balanced, and the cabbage was cooked to perfection. I will definitely be making this again.