BRAISED CABBAGE AND SAUERKRAUT

Braised Cabbage And Sauerkraut image

Provided by Florence Fabricant

Time 2h45m

Yield 6 servings

Number Of Ingredients 12

Previous Next

Ingredients

4 tablespoons butter
1/2 pound large mushrooms, quartered
1 cup slice onions
2 cloves garlic, mashed
1 1/2 pounds cabbage, trimmed of tough outer leaves and core and coarsely shredded
1 pound sauerkraut, rinsed and drained
2 cups chicken broth, boiling
1 cup dry white wine
Salt and freshly ground black pepper
1 bay leaf
2/3 cup sour cream
1 teaspoon poppy seeds

Steps:

Preheat oven to 375 degrees
Melt butter in a heavy casserole. Add mushrooms and saute over high heat until mushrooms begin to brown.
Lower heat to medium, stir in onion and garlic and saute until they are tender. Add cabbage, sauerkraut, chicken broth and wine. Mix to distribute the ingredients. Season with salt and pepper.
Add bay leaf, cover and place in preheated oven for 2 1/2 hours until virtually all liquid in pan has been absorbed. Remove bay leaf. Check seasonings.
Serve directly from the casserole or transfer to a serving dish. Sour cream sprinkled with poppy seeds should be served alongside.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 951 milligrams, Sugar 9 grams, TransFat 0 grams