👨‍🍳 تعليمات

1. 1

   In a large pot or Dutch oven, cook the diced bacon over medium heat. Stir occasionally until the bacon is golden brown and crispy, and has rendered most of its fat. This should take about 8-10 minutes. Using a slotted spoon, remove the crispy bacon bits and set them aside on a paper towel-lined plate, leaving the rendered bacon fat in the pot.

   ⏱️ 8-10 minutes
2. 2

   Add the finely chopped onion to the pot with the bacon fat. Cook over medium heat, stirring frequently, until the onion is softened and translucent, about 5-7 minutes. Do not let the onion brown too much.

   ⏱️ 5-7 minutes
3. 3

   Add the drained sauerkraut to the pot. Stir to combine it with the softened onions and bacon fat. If you prefer a milder flavor, rinse the sauerkraut under cold water before draining and adding it to the pot.

   ⏱️ 2 minutes
4. 4

   Add the caraway seeds and bay leaves to the sauerkraut mixture. Stir everything together. If the mixture appears very dry, you can add about 1/2 cup of water or broth. Bring the mixture to a simmer.

   ⏱️ 2 minutes
5. 5

   Reduce the heat to low, cover the pot, and let the sauerkraut braise gently for at least 30 minutes, or up to 45 minutes, stirring occasionally. The sauerkraut should become tender and its flavors should meld beautifully. The longer it braises, the more tender and flavorful it will become.

   ⏱️ 30-45 minutes
6. 6

   Once the sauerkraut is tender, remove the bay leaves. Stir in about half of the reserved crispy bacon bits. Taste the kapusta zasmażana and season with freshly ground black pepper and salt, if needed. Remember that bacon and sauerkraut can be quite salty, so season cautiously.

   ⏱️ 3 minutes
7. 7

   Serve hot, garnished with the remaining crispy bacon bits. This dish is an excellent side for pierogi, kielbasa, roasted meats, or potato pancakes.

   ⏱️ 1 minute