Nutritional Info

Nutrition Facts

Serving Size 1 (8g)

Calories 10
Calories from Fat 6 (62%)
Amount Per Serving %DIV
Total Fat 0.7g 1%
Saturated Fat 0.4g 2%
Monounsaturated Fat 0.3g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 3.3mg 1%
Sodium 29.2mg 1%
Potassium 9.3mg 0%
Total Carbohydrate 0.4g 0%
Dietary Fiber 0.1g 1%
Sugars 0.2g
Protein 0.5g 1%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
Recipe Description
If you use water instead of the vegetable broth in this tangy salad recipe, select larger mushrooms to make up for the difference in flavor.
Prep time
1 hr 20 min
Cook time
23 min
Ready In
1 hr 43 min


Serves Tool

Serves To:USMetric
5 1/2 Pound(lb)  sauerkraut
2 Tablespoon(T)  vegetable oil
2   large onion, chopped
3 Slice(sli)  bacon
6   mushrooms, dried
1 Cup(c)  vegetable broth
1 Teaspoon(t)  allspice, ground
1 Teaspoon(t)  salt
1/2 Teaspoon(t)  black pepper, freshly ground


Rinse and drain sauerkraut. Place sauerkraut in a large bowl. Heat oil in a medium skillet. Add onion and saute over medium heat 10 minutes or until tender. Add sauteed onions to sauerkraut. In the same skillet, saute bacon until crisp. Drain on paper towels. Crumble cooled bacon into sauerkraut and onion mixture. In a small saucepan, place dried mushrooms and vegetable broth. Bring to a boil over medium high heat. Gently boil until most of the liquid evaporates and mushrooms are tender. Remove mushrooms from saucepan and let cool. Chop mushrooms. Add chopped mushrooms, allspice, salt and pepper to sauerkraut mixture. Gently stir to combine. Cover and refrigerate 1 hour to overnight. Serve chilled or at room temperature.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.