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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown the bacon, then add the onions and saute until onions become translucent. | 2. Add the garlic, being careful not to over cook as the garlic will turn bitter. | 3. Add the kraut, black pepper & mustard, mixing thoroughly until everything is warmed through and kraut darkens to a tan brown. | 4. This can then be eaten by itself, served atop brats, or stuffed into pierogi. | 5. This recipe isn't exact. Garlic powder can be used instead of fresh, mustard powder can be used as well as prepared mustard. The ingredients often varied, depending on what Gramma had laying around. Sometimes she'd throw in a little brown sugar. But it always had bacon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sauerkraut	32	ounces		172.3649	38.8275	8.2554	1.2701
bacon	1		diced	116.76	0.3584	3.5336	11.1132
onion	1		chopped sweet	64.0	14.944	1.76	0.16
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
black pepper				-	-	-	-
mustard				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.