Drain sauerkraut in a colander, pressing out as much liquid as possible.
Heat the lard or oil in a large skillet over medium heat. Add onions and bacon and sauté until onions are golden, about 5 minutes.
Stir in garlic, carrots, sauerkraut, bay leaves, pepper, and paprika. Continue browning, stirring occasionally, for 5-10 minutes.
Transfer to a baking dish. Place smoked or roasted meat on top of sauerkraut. Add ½ cup water and cover with a lid or aluminum foil. Bake for 45 minutes, then uncover and bake for 15 minutes more. Discard bay leaves before serving.
For best flavor, bake in a clay pot or roasting pan.
You can use smoked paprika if you prefer.
Substitute smoked turkey with ham or smoked sausage.
Serve with mashed potatoes, rice, or noodles.
Don't add salt to the dish unless you've rinsed sauerkraut first (always taste before adding salt).
Store covered leftovers in the refrigerator for up to 5 days or freeze.
Check out tips for making your own sauerkraut in a mason jar in the post above.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used and serving size.