Braised Sauerkraut with Bacon and Mushrooms


SourcePlease to the Table
Prep time1 hour


Sauerkraut Braised with Bacon and MushroomsI love this recipe with pork. The flavors, especially the caraway seeds and dried mushrooms, make it seem especially Slavic. It's a great cold-weather dish. 


1ozDried Wild Mushrooms (broken up, reconstituted, and removed from liquid)
6ozBacon Slices (diced)
1eaOnion (diced)
2cGreen Cabbage (shredded)
2cSauerkraut (fresh, rinsed)
1⁄2cChicken Stock
2TMadeira (Full Rich)
2tCaraway Seeds
2TTomato Paste


  1. Saute the bacon for 10 minutes in a heavy enameled pot or Dutch oven.
  2. Add the onions and saute until golden, then add the reconstituted mushrooms.
  3. Add the cabbage and saute until it wilts, about ten minutes.
  4. Add the drained sauerkraut and cook for five minutes to heat through.
  5. Add the mushroom soaking liquid, chicken stock, Madeira, caraway seeds, and tomato paste. Stir and bring to a boil, then reduce heat.
  6. Add the sugar and simmer, covered, over low heat for 45 minutes.


Use good sauerkraut - from a pouch or from Morse's, not canned. Rinse it before cooking. I get the dried wild mushrooms in Worcester at Ed Hyder's Mediterranean Marketplace or at the Polish markets on Millbury Street.
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