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Latvian Sauerkraut

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  1. 2 Tbsp. rendered Goose grease, Duck grease, or bacon fat
  2. 2 - 4 onions
  3. 1 can/jar store-bought sauerkraut
  4. 1 small head of cabbage
  5. 1 - 3 Macintosh or Granny Smith apples (optional)
  6. 1 - 2 cps. tomato juice (optional)
  7. 1/4 - 1 tsp. caraway seeds (optional)


Chop onions. Put (cold) grease or fat in pot on low heat. Add onions and saute until cooked through (clear and soft, but not brown – takes about 20 minutes).

Meanwhile cut the head of cabbage (except for the core) into strips. Strain the canned sauerkraut, and throw out the juice. (If you are adding the Apples, also peel, core, and chop them at this time.)

When the onions are cooked, add all remaining ingredients. Add enough water to just cover. Simmer slowly forever. Well, at least 2 hours.

Serves 6 - 10 people, depending on how much they like sauerkraut!

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