Caramelized Sauerkraut With Prunes, Herbs & Honey

Author Notes

When I was little, I hated sauerkraut; eating it was absolute punishment. Unfortunately, my family made a lot of it, especially during the long winters when fresh fruits and vegetables were not available. Every time I made a face at the sauerkraut, my dad would tell the story of Admiral Nelson and how he used to carry sauerkraut on his ships to fight scurvy. Then, over the years, I warmed up to it. In my mind, sauerkraut evokes the flavors of something sweet to fight its sometimes harsh acidity. It calls for herbs and garlic. A touch of caramel from long baking in the oven. When I feel really indulgent, it calls for bacon. And that is how I arrived at this dish. (I did not include bacon in the recipe below, but it can be a great addition.)

Note that the sauerkraut needs to sit in the refrigerator for 1 to 2 days before serving, so do plan ahead. —QueenSashy

Test Kitchen Notes

This is the kind of dish Bert Greene or Julia Child would have made: ingredients that rarely shine on their own are turned into something bold, yet luxurious and comforting. Caramelizing sauerkraut renders it viscous and sweet, and the fresh thyme and prunes mellow it further. You can make the whole dish ahead of time, making it a perfect choice for cold weather dinner parties. The melange of sour and sweet is a reward for the adventurous palate. —epicharis