FOODNETWORK WINNING SAUERKRAUT RECIPE

cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage is more tender and flavorful, while green cabbage is often less expensive.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt can enhance flavor with less sodium.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: anise seeds

Fennel seeds provide a similar flavor profile.

juniper berries

🥗Healthier: thyme

💰Cheaper: dried rosemary

Thyme adds an earthy flavor without the need for berries.

Cook 1 package of smoked bacon in a pot until browned and it releases its fats.

Rinse 6 lbs of sauerkraut to remove excess salt and sourness, then let it drain.

Shred 1 head of fresh cabbage using a shredder or knife until it resembles strings.

Add 1 medium onion to the pot with the bacon and cook until golden brown.

Add 5-6 cloves of garlic to the pot and cook for 2-3 minutes until fragrant.

Add 1 cup of olive oil to the pot and heat it up.

Add 1 cup of pearl rice to the pot and mix well.

Add the shredded cabbage to the pot and cook for about 5 minutes until slightly soft.

Add the drained sauerkraut to the pot and mix.

Add 4-5 cups of chicken broth gradually while cooking on the stovetop for about 15 minutes, stirring occasionally.

Add 3/4 teaspoon of Hungarian paprika, 1/2 teaspoon of black pepper, and 5 bay leaves to the pot and mix well.

Transfer the mixture to a baking pan and bake at 350°F for 1 to 1.5 hours, adding more chicken broth as needed during baking.

After baking, check the moisture level and add more broth if necessary.

Let the dish sit for 20 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: