A delightful twist on a traditional Czech-style sauerkraut recipe, combining sweet and savory flavors for a comforting side dish.
Place the sauerkraut, its liquid, butter, and caraway seeds in a large saucepan over medium heat. Stir gently to combine.
Using the liquid from the sauerkraut adds extra flavor to the dish.
Peel and grate the potato and onion. Layer them on top of the sauerkraut mixture without stirring.
Grating the potato and onion ensures they cook evenly and blend well with the sauerkraut.
Cover the saucepan and simmer on low heat until the potato is tender, adding a small amount of water if needed.
Check occasionally to ensure the mixture doesn't dry out or stick to the pan.
Stir the mixture to combine all ingredients thoroughly, ensuring the grated potato and onion are well incorporated.
Stirring at this stage prevents the potato from sticking to the bottom of the pan.
Add the applesauce and chicken bouillon cube, stirring until the bouillon is dissolved and the mixture is well blended.
Taste and adjust the sweetness by adding more applesauce if desired.
Serve the sauerkraut warm as a side dish, garnished with fresh herbs if desired.
Fresh parsley or dill makes a great garnish for added color and flavor.
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