Easy Recipe for Sauerkraut Using Fatback

In this recipe, we share Easy Recipe for Sauerkraut Using Fatback. Sauerkraut is a classic dish that pairs wonderfully with many meals, particularly pork and sausages. The tangy, fermented cabbage has a satisfying crunch and depth of flavor.

Easy Recipe for Sauerkraut Using Fatback

This easy recipe for sauerkraut with fatback brings together simple ingredients to create a flavorful, satisfying side dish. It requires minimal effort, and the results are well worth the wait. Whether you’re cooking for a family dinner or preparing a special meal for guests, this dish will be sure to please.

Easy Recipe for Sauerkraut Using Fatback

Recipe by Chef Sadat KhizarCourse: Side DishCuisine: German, AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

59

minutes

Calories

300

kcal

This easy recipe for sauerkraut with fatback brings a delicious, savory twist to a traditional favorite

Ingredients

• 1 medium head of cabbage, shredded

• 1/2 pound fatback, cut into small pieces

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 cup water or chicken broth

• 1 tablespoon caraway seeds (optional)

• 1-2 tablespoons salt (to taste)

Directions

• Prepare the Ingredients
• Render the Fatback
• Cook the Aromatics
• Add the Cabbage and Liquid
• Simmer
• Adjust Seasoning
• Ready to serve now

Recipe Video

Notes

• Enjoy the warm, comforting flavors of this classic German-inspired dish

Instructions:

1. Prepare the Ingredients:
   • Shred the cabbage finely using a knife or a food processor.
   • Chop the fatback into small pieces, and chop the onion and garlic.
2. Render the Fatback:
   • In a large pot or Dutch oven, cook the fatback over medium heat until it becomes crispy and the fat has rendered out (about 5-7 minutes).
3. Cook the Aromatics:
   • Add the chopped onion and garlic to the pot with the fatback, and sauté for 3-4 minutes until they become soft and fragrant.
4. Add the Cabbage and Liquid:
   • Add the shredded cabbage to the pot, and stir well to combine with the fatback and aromatics.
   • Pour in the water or chicken broth to help create steam while cooking. Add the salt, caraway seeds, and sugar (if using), stirring again.
5. Simmer:
   • Cover the pot and reduce the heat to low. Let the sauerkraut simmer gently for 45 minutes to an hour, stirring occasionally, until the cabbage is tender and the flavors have melded together.
6. Adjust Seasoning:
   • Taste the sauerkraut and adjust the seasoning with more salt or caraway seeds if necessary.
7. Serve:
   • Once cooked, serve the sauerkraut hot as a side dish with meats, sausages, or even on its own with crusty bread.