Weinkraut (Sauerkraut With Wine and Apples)
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 946.0 ml sauerkraut
- 118.29 ml sliced onion
- 29.58 ml butter or 29.58 ml bacon drippings
- 2-3 medium apples (about 2 cups)
- 354.88 ml white wine
- 118.29 ml beef stock or 118.29 ml bouillon
- 14.79 ml brown sugar
- 4.92 ml celery seed
- 1.23 ml caraway seed (optional)
directions
- 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.
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RECIPE SUBMITTED BY
JanetB-KY
Winchester, Kentucky
<p><span style=color: #ff0000;><strong><span style=color: #800080;>I run a food blog named </span><span style=color: #000080;>www.fromcupcakestocaviar. com</span></strong></span></p>
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