| Yield 1X: | 113.00 | oz | Allergens: | ||
| Portion: | 4 | oz | Garlic, onions | ||
| Portions: | 28.3 | ||||
| Shelf life: | 5 days | ||||
| Date: | 11.11.19 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Bacon | 12.00 | |
| Onions, small dice | 12.00 | |
| Garlic, minced | 1.00 | |
| Sauerkraut | 5 | |
| Chicken broth | 8.00 | |
| Caraway seeds (teaspoons) | 2.00 |
Carefully measure and prepare all ingredients. Cook the bacon over high heat until brown and bubbling. Add the onions and garlic, and reduce the heat to medium.
Cook until the onions are completely soft. Drain the sauerkraut in a colander, then rinse with cold water. Add to the bacon and onion pot along with the chicken broth and caraway seeds. Cover and cook until the sauerkraut is tender. Correct seasoning. Cool completely.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.