BRAISED SAUERKRAUT - PRESSURE COOKER RECIPE - GENIUS KITCHEN

facebook share image   twitter share image   pinterest share image   E-Mail share image



Braised Sauerkraut - Pressure Cooker Recipe - Genius Kitchen image

Entered for safe-keeping, Steffens Moms German recipe, from steffensdinners.com. Takes about 20 minutes of pressure cooking. If the canned sauerkraut is very salty, soak for 2-3 hours in water. Change the soaking water every hour.

Provided by @MakeItYours

Number Of Ingredients 5

4 lbs canned sauerkraut, drained (jars or cans, ~2kg)
2 tablespoons unsalted butter
2 ounces bacon, diced
1 small onion, chopped (~70g)
2 cups dry white wine (~500ml)

Steps:

  • Set the pressure cooker over medium heat.
  • Add butter and bacon. Cook bacon for 2-3 minutes.
  • Add caraway seeds and onions. Cook until onions have softened, do not brown them.
  • Add drained sauerkraut. Stir to coat with the fat. Cook for 2-3 minutes.
  • Add white wine.
  • Put on lid, bring up to high pressure, then adjust to just maintain high pressure. Cook for 15 minutes.
  • Remove from heat. Let stand until cooker has depressurized naturally.
  • Serve immediately or let cool down, refrigerate and reheat before serving. Steffen says it is even better reheated.

There are no comments yet!