I am a wizard.
Or perhaps that is a wizardess.
But only if you are a fan of sauerkraut.
If you are not...I bid you goodbye for the moment.
Have a good day!
If you're still reading, that means you like fermented cabbage, too.
Hooray for fermented cabbage.
Hooray for sauerkraut.
And hooray for recipes that make you into a sauerkraut alchemist.
In the next four photos I will show you how to add a few easy ingredients to your regular, old sauerkraut and turn it into something...
Yes. I said magical. It is magical sauerkraut.
Voila. Watch the magic trick unfold.
Preheat your oven to 325 degrees.
Spray a 9 x 13 pan with pam.
Get a big bowl out and put the following into it:
1 14 ounce can of chopped tomatoes (with juice)
1 14 ounce can of sauerkraut (with juice)
1/2 to 3/4 cup of white sugar (I think you could probably do this with splenda but I've never tried)
7 slices of raw bacon cut into 1/2" pieces (I use my kitchen scissors)
A few shakes of black pepper
It will not look very appetizing at this point.
Next comes the magic part.
Bake this unappetizing casserole of stuff in the 325 degree oven for 2 to 2 1/2 hours until the top is deeply golden brown and most of the liquid has evaporated.
All carmelized and golden and melty and scrumptious!
Dross into gold!
And, yes, I know that white sugar is bad for you.
But being bad is really, really good sometimes if you're a fan of sauerkraut and you want to try something different.
PS. No rabbits or doves were pulled out of hats in this magic trick. Just sayin'.