Sauerkraut with bacon

Ingredients for 3 servings:

• 1 can sauerkraut
• 75 g ham (Katenschinken), diced
• 1 m.-sized onion(s)
• 1 large potato(s)
• 2 bay leaves
• 5 peppercorns
• Broth, granulated
• possibly sugar if needed
• n. B. water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Grandma’s secret recipe

Peel and dice the onions. Sauté them with the diced ham until crispy. Then add the sauerkraut and a little more water (the sauerkraut shouldn’t be completely covered). Now add the bay leaves and peppercorns. Peel and grate a large potato and add it to the sauerkraut. Let the whole thing simmer at low heat for a good 2 – 2.5 hours. Stir regularly, as the potato makes it nice and creamy. Add a little more water if necessary. If the sauerkraut is too sour, add a little sugar and finish with granulated stock. I served it with smoked pork and potatoes. Tips: Cook the sauerkraut the day before so it can marinate overnight. Cook a larger portion and freeze it.