By Mrs B on September 22, 2005
Photo by Derf
Photo by Derf
"This German recipe is borrowed (with a tweak) from Recipes4us.co.uk. The original recipe calls for 120ml beef stock, but I wanted a vegetarian version. You could revert to the beef stock or replace my suggested vegetable stock with a small amount (say ½ teaspoon) of Marmite or Vegemite dissolved in 120ml of very hot water. Recipe posted for Zaar World Tour 2005."
Serving Size: 1 (436 g)
Servings Per Recipe: 4
"very good, we liked it a lot! Just made half a recipe for the two of us and served it with turkey/onion sausage and mash potatoes. the celery seed and the wine really make the recipe. We enjoyed it very much and will make it again, thanks for posting."
"This was my first experience with sauerkraut, and it was amazing. I used apple juice instead of the wine, as well. I make this about once a week, it's that good. ^^"
"I liked this but found it a little bitter from the wine I think. I added some more brown sugar before serving. Will make again with apple juice instead as another suggested. I beleive that may be a better option for me.Perhaps the wine I used was too dry for this- a riesling would probably be better suited. Great recipe! "
"Sauerkraut is new food to me and I was so surprised I liked it... because it really doesn't look yummy! But I do... and this dish was so good! I really liked the apples and I believe the celery seed is a perfect complement for this side dish! Wonderful!"
"i goofed on this one. wasn't paying attention and overbaked it so mine was...ehh...very dry. that said the samplings before baking were quite good and i have more sauerkraut to try again. ncmystershopper is right, the celery seed really adds something. "
"Very good!! Sauerkraut is a favorite of mine...made like this..it could easily become a favorite of everyones!! I used apple juice instead of wine (only had red on hand) Thank you!"