WEINKRAUT (SAUERKRAUT WITH WINE AND APPLES)

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



Weinkraut (Sauerkraut With Wine and Apples) image

Posted for World Tour 2006, this is a comforting sort of a side dish; goes great with any pork dish of course. You can use either a sweet or a dry wine in this depending on what sort of flavor you are looking for.

Provided by JanetB-KY

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

1 quart sauerkraut
1/2 cup sliced onion
2 tablespoons butter or 2 tablespoons bacon drippings
2 -3 medium apples (about 2 cups)
1 1/2 cups white wine
1/2 cup beef stock or 1/2 cup bouillon
1 tablespoon brown sugar
1 teaspoon celery seed
1/4 teaspoon caraway seed (optional)

Steps:

  • Drain sauerkraut slightly.
  • Cook onion in butter or drippings until transparent and very lightly browned;
  • Add sauerkraut and stir; cook slowly.
  • Wash, peel, and core apples (I usually leave the peel on one of them for color); dice fruit and add to sauerkraut.
  • Add wine and enough stock or bouillon to cover. Cook slowly on the medium heat, uncovered, for 30 minutes.
  • Add sugar, caraway if using and celery seeds; cover and finish cooking in moderate 325° oven 30 minutes longer until most of the liquid has cooked off but it is not dried out.

Nutrition Facts : Calories 141.6, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 723.4, Carbohydrate 15.7, Fiber 3.7, Sugar 9.8, Protein 1.5

There are no comments yet!