Bohemian sauerkraut

Ingredients for 6 servings:

• 2 ½ kg sauerkraut, raw
• 150 g bacon
• 100 g lard
• 2 m.-sized onion(s)
• 2 tbsp sugar
• possibly salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sauté the sauerkraut in a pot (e.g., a roasting pan) for about 30 minutes. Then remove the lid and reduce the liquid until the sauerkraut begins to brown. Stir occasionally. Meanwhile, finely dice the bacon and onion and cook them together in a pan until translucent (not brown). When the liquid in the sauerkraut has reduced enough to brown, add the lard, bacon, and onion. Continue sautéing the cabbage over medium heat. Let the cabbage stick to the bottom (do not burn) and then loosen it with a wooden spatula. This gives it a nice color and enhances the flavor. Stir regularly to prevent it from burning. Season the cabbage with sugar. If the cabbage isn’t well-seasoned, add a little more salt and pepper. It tastes best when reheated at least 2-3 times. If you have leftover cabbage, it freezes wonderfully. It goes wonderfully with pan-fried dishes, any kind of sausages, etc.