Buy it Again
Bobak Sauerkraut - 32 Oz
Sauerkraut, Old World
A tradition since 1967. Enjoy with breaded pork chops, Polish hamburgers, kiska (barley sausage), pork roast, Polish dumplings, potatoes, or rye bread.
Serving Size: 2tbsp
Servings Per Container: 21
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 0|
|Total Fat||Amount Per serving 0g||0%|
|Saturated Fat||Amount Per serving 0g||0%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 180mg||8%|
|Total Carbohydrate||Amount Per serving 1g||0%|
|Dietary Fiber||Amount Per serving <1g||2%|
|Sugars||Amount Per serving 0g|
|Protein||Amount Per serving <1g||0%|
Cabbage, Water, Kraut Juice, Salt, Sodium Benzoate as a Preservative, and Sodium Bisulfite for Color and Retention.
Directions Bobak's Sauerkraut: 2 lbs (1 bag) - Bobak's Sauerkraut; 4 oz - Bobak's smoked Polish sausage; 4 oz - Bobak's smoked bacon; 3 cups - water; 1/2 teaspoon or as desired - salt; 1/2 teaspoon or as desired - pepper; 1/2 teaspoon - caraway seed; 1/4 cup - shredded carrots (optional); 3/4 cup - butter or lard; 1/4 cup - flour. Rinse sauerkraut with cold water, drain well. In a large pot, combine sauerkraut, pepper, salt, caraway seeds, shredded carrots (optional), and water. Cut sausage into coin shaped pieces and bacon into strips. Brown bacon and sausage in skillet and add to sauerkraut. Bring to a boil. Cook uncovered over medium heat for 30 to 45 minutes. In a skillet, melt butter, stirring add flour, keep stirring until mixture turns light brown. Slowly add mixture to sauerkraut stirring constantly to prevent caking. Cook for another 10-15 minutes stirring occasionally. Enjoy or as Poles say Smacznego!
About the Producer Bobak Sausage