This recipe elevates the classic fried sauerkraut by incorporating crispy bacon and a hint of caraway seeds for a delightful twist.
Heat the butter in a frying pan over medium heat until melted.
Using unsalted butter allows you to control the saltiness of the dish.
Add the sauerkraut to the pan and spread it out evenly.
Ensure the sauerkraut is well-drained to avoid excess moisture.
Sprinkle the caraway seeds, salt, and black pepper over the sauerkraut.
Toast the caraway seeds slightly before adding for enhanced flavor.
Cook the sauerkraut, stirring occasionally, until it begins to brown.
Stirring occasionally prevents burning while allowing browning.
Meanwhile, cook the bacon in a separate pan until crispy, then chop into small pieces.
Cooking the bacon separately ensures it stays crispy.
Add the crispy bacon pieces to the sauerkraut and mix well.
Mix thoroughly to evenly distribute the bacon flavor.
Serve the fried sauerkraut warm as a side dish or topping.
Garnish with fresh parsley for a pop of color and freshness.
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