Recipe by Lorraine of AZ
This recipe goes way back. My grandmother made her sauerkraut this way, and she probably learned it from her grandmother! Actually, this method of preparation is considered German in origin, but since grandmother was Bohemian by birth, we always called it Bohemian Sauerkraut. It was always a featured side-dish at our Thanksgiving and Christmas dinners, and served with dumplings and/or pork at other times of the year. The flavor of this sauerkraut is entirely different from plain boiled kraut.
Top Review by Chill
I really liked the recipe, but DH thought the wine was a little strong tasting. Not me though, I thought it gave the sauerkraut a nice sweeter taste. I didn't have the berries and I used the butter. Thanks for the recipe.
- 1 (28 ounce) can sauerkraut
- 1⁄2-1 teaspoon caraway seed (we use more)
- 1⁄2-1 teaspoon juniper berries, lightly crushed (optional)
- 2 tablespoons butter or 2 tablespoons rendered pork fat
- 1 large onion, chopped (can use a medium onion)
- black pepper
- 1 cup water
- 1⁄2-1 cup dry white wine (you may substitute pineapple juice, beer, or beef bouillon ( but we never do)
Directions See How It's Made
- Rinse sauerkraut in warm water and drain well. (Not rinsing the kraut yields a more sour end product which is the way we like it.)
- Place in a heavy saucepan with caraway seeds, berries (if used) , butter, and chopped onions. Cover pan tightly and simmer over lowest heat 15 to 30 minutes.
- Add pepper, water and white wine and cook 30 to 90 minutes longer depending on how soft you like your kraut.