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



  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 Comment By Llama mama On June 18, 2018 @ 11:59 am

3 to 5 hours? Wowza.

#2 Comment By MC06 On June 18, 2018 @ 8:00 pm

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?