Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lard | 1 tbsp (12.8g) | 115 |
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Sauerkraut | not in our table | 0 |
| Caraway Seed | not in our table | 0 |
| Dripping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (28ounce) jar wine-cured sauerkraut
- 2 diced apples or 1/2 cup applesauce
- 1 bay leaf
- 1 onion, finely chopped (optional)
- 1/2 teaspoon caraway seeds
- 1 pinch black pepper
- 3-4 tablespoons brown sugar or demerara sugar
- 3 1 tablespoon lard or bacon drippings
Directions
1. Drain the sauerkraut only if it is too salty, otherwise use it with its own liquid.
2. Heat the lard in a large saucepan.
3. Take a handful of the sauerkraut and squeeze it dry.
4. Put it in the hot lard and fry it until the sauerkraut has brown edges.
5. Add the sauerkraut, apples, bay leaf, onion (if using), caraway seeds and 2 tablespoons of brown sugar.
6. Add water to just barely cover the sauerkraut.
7. Bring to a boil; lower the heat and simmer for about 2 hours, stirring occasionally.
8. Add more sugar, if needed, gradually while the sauerkraut is cooking, tasting often.
9. The sauerkraut should be pleasantly sweet-sour but not too sweet.
Category:Latvian Recipes
Category:Latvian Appetizers