BEER-BRAISED SAUERKRAUT WITH CARAWAY SEEDS
I found this recipe in the October 1990 Bon Appetit magazine years ago. It's simple to make and can be made 3 days ahead. Any beer can be used, but the darker it is, the more intense the flavor.
Provided by lazyme
Categories Low Protein
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Drain sauerkraut in colander.
- Rinse briefly under running water.
- Drain well.
- Melt butter in heavy large nonaluminum saucepan over low heat.
- Mix in onion, carrot and caraway.
- Cover and cook until vegetables are very tender, stirring occasionally, about 15 minutes.
- Mix in sauerkraut, stock and beer and bring to boil.
- Reduce heat.
- Simmer uncovered until almost all liquid evaporates and sauerkraut is very tender, stirring occasionally, about 1 hour.
- (Can be prepared 3 days ahead. Cover and refrigerate. Rewarm before serving).
Nutrition Facts : Calories 141.4, Fat 7.7, SaturatedFat 4.6, Cholesterol 18.3, Sodium 1436.9, Carbohydrate 14.5, Fiber 5.5, Sugar 5.8, Protein 3.9
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