I start by letting the bacon do its thing in a wide skillet — slow render, little sizzle, house smells great. In go sliced onions to soften in that bacon fat till they’re sweet and a bit glossy. Then the sauerkraut: I squeeze it lightly first (don’t rinse it to death or you’ll lose the character), fluff it with a fork, and tumble it into the pan. It hisses, settles, and starts picking up all those smoky bits. Honestly, this is where it turns from “cabbage” into dinner.
From here it’s small moves: a pinch of caraway, maybe a bay leaf, and a tiny splash of beer or stock to loosen the pan — scrape up the brown bits, that’s flavor. Let it putter on low heat until the kraut goes silky but still has a little bite. Right at the end I stir in a knob of butter so it finishes glossy and round, then toss the crispy bacon back through.
Serve it next to roast pork or sausages, on top of mashed potatoes, or just with a hunk of bread. It’s smoky, tangy, pretty comforting — and yeah, you’ll “test” a spoonful before it hits the table.
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Preparation
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Cook the bacon
In a large skillet, cook diced bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pan.
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Sauté onions
Add chopped onions to the skillet with bacon fat and cook until soft and translucent, about 5 minutes.
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Add sauerkraut
Add the sauerkraut to the skillet, stir well, and sauté for 10–15 minutes, allowing flavors to meld and excess liquid to evaporate. Add butter for extra richness.
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Combine and season
Return the cooked bacon to the skillet, mix well, and season with salt and freshly ground black pepper to taste. Cook for another 2–3 minutes.
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Serve
Serve warm as a hearty side dish, perfect alongside roasted meats or sausages.
Note: For best results, rinse the sauerkraut lightly if it’s very sour and drain well to avoid excess liquid.
Updated: August 30, 2025