Grease in a casserole form, brown the onions in it. Add the sauerkraut, the bacon rinds, the spice bag and the soup and simmer for about 60 minutes with the lid closed. If necessary, add a little water in between.
Now add the apple cider, mixed with the grated earth apple – bind the sauerkraut. Mix well with a fork, season and simmer for another half hour on low heat with the lid closed. Cool the sauerkraut in the casserole with the lid closed. If necessary, reheat with a little water or white wine.
Sauerkraut reheated several times tastes better and becomes more moderate. Cooked sauerkraut can be kept in the refrigerator with the lid closed for a good 2 to 3 weeks.
If the sauerkraut is too sour, rinse half of it or possibly the entire mass with a water shower and squeeze it well. But always take into account that valuable nutrients disappear in the drain !
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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