Recipe of the Week: Mother-In-Law’s Sauerkraut, by G.T.


  • 4 slices bacon, diced
  • 1 (1-lb 11oz) can of sauerkraut
  • 1 head cabbage, chopped
  • 1 large onion, diced
  • 1 tbs butter or margarine
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 pinch of pepper


  1. In a small skillet, cook the bacon and save the drippings.
  2. In a pot, combine sauerkraut, cabbage, onion, butter, sugar, salt, and pepper.
  3. Pour the cooked bacon and drippings over the mixture.
  4. Cover and cook on low for 3 to 5 hours.

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  1. If you used homemade sauerkraut, that was not canned so it still had it’s probiotic properties intact, could you wait until the rest was cooked, add your bacon and drippings then your sauerkraut last so those properties would still be available?

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