Dutch Kraut
A hearty Dutch dish featuring tangy fermented cabbage, crispy bacon, and grated potatoes, slow-cooked to develop rich flavors perfect for comforting family meals.
Ingredients
Instructions
- Wash each can of kraut one at a time.
- Chop the large onion and add it to the kraut.
- Place the kraut and onion in a heavy pot and cover.
- Add water just to top off the kraut and boil on medium heat for 4 to 5 hours, adding more water as needed.
- Cook the mixture down until it is dry.
- Grate the potatoes.
- Once the kraut is cooked dry, place the grated potatoes on top of the kraut.
- Fry the bacon until crispy.
- Pour hot bacon grease over the kraut and potatoes.
- Crumble the cooked bacon on top of the kraut and potatoes.
- Simmer everything together for about 30 minutes.
Tips & Substitutions
For a more robust flavor, consider adding spices like caraway seeds or bay leaves while cooking the kraut. You can substitute fresh potatoes for the grated variety if you prefer a different texture. If you have leftovers, try adding a splash of apple cider vinegar to brighten the dish. This recipe also complements well with Rye Bread Pinwheels for a delightful meal.
Serving Suggestions
Serve Dutch Kraut as a main dish, garnished with fresh herbs for added flavor. It pairs wonderfully with a side of Aunt Helen'S German Potato Salad for a hearty meal. For a complete experience, consider serving with a light salad or crusty bread, and a refreshing drink like Bellini Punch to balance the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the kraut and potato mixture in a pot over medium heat, adding a splash of water to prevent sticking. Stir occasionally until heated through. Alternatively, you can microwave individual portions, covering to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Dutch Kraut contains roughly 2035 calories, with 33g protein, 264g carbohydrates, and 95g fat. It is an excellent source of potassium (106% of the Daily Value), vitamin C (89% of the Daily Value), and dietary fiber (80% of the Daily Value). Note that it is relatively high in sodium, at 903mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh kraut instead of canned?
Yes, you can use fresh kraut, but make sure to adjust the cooking time accordingly as fresh kraut may require less time to soften compared to canned. You may also want to rinse it briefly to reduce the saltiness.
What type of bacon works best for this recipe?
Thick-cut bacon is ideal as it provides a nice crispy texture and rich flavor. Feel free to use turkey bacon for a lighter option, but be aware that it may not render as much grease.
Can I make this recipe vegetarian?
Absolutely! To make it vegetarian, simply omit the bacon and use vegetable broth instead of water for added flavor. You can also incorporate smoked paprika to give it a smoky taste without using meat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).