With only 44 calories in a half-cup serving, canned sauerkraut is a convenient way to get a dose of vitamin C. You can change the taste of sauerkraut by adding extra ingredients. The 2010 Dietary Guidelines for Americans recommends people reduce their sodium intake to under 2,300 milligrams a day. When cooking sauerkraut, drain the liquid and rinse the kraut under cool running water to remove the salty brine. Convince your picky eaters to give sauerkraut a try by adding some simple pantry ingredients.
Open the can of sauerkraut with a can opener. Put a strainer in the sink and pour the sauerkraut into it to drain. Rinse the sauerkraut with cool running water to reduce the sodium content.
Pour the sauerkraut into a saucepan. Add 1 tsp. of caraway seeds, 2 tbsp. of brown sugar and 1/4 cup of water and stir to combine.
Heat the sauerkraut mixture over medium-low heat for 10 minutes or until heated through. Stir occasionally to prevent the brown sugar from scorching.
The sweetened caraway sauerkraut is a nice addition to roast pork. Rinsing away the extra salt and adding a small amount of brown sugar could be the way to turn your favorite sauerkraut hater into a willing eater.
If anyone in your household is allergic to caraway seeds, simply omit them.