Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 sachets sauerkraut
- 125 g bacon (pork belly), raw
- liter ⅛ white wine, dry
- 1 medium onion (s)
- 100 g butter
- 2 tablespoon vegetable stock, instant
Print Recipe
Pin Recipe Instructions
- Cut the bacon into small cubes. Chop the onion into small cubes. Heat the butter in the pan and sweat the bacon and onions until translucent. Add the sauerkraut and stir. Fry everything briefly.
- Stir in the vegetable stock well and fry again briefly over medium heat. Deglaze with the wine. Stir well. Heat over medium heat for 10 minutes, stirring occasionally.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below