Weinkraut (Sauerkraut With Wine and Apples)

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.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 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)

Directions

1. Drain sauerkraut slightly.
2. Cook onion in butter or drippings until transparent and very lightly browned;
3. Add sauerkraut and stir; cook slowly.
4. Wash, peel, and core apples (I usually leave the peel on one of them for color); dice fruit and add to sauerkraut.
5. Add wine and enough stock or bouillon to cover. Cook slowly on the medium heat, uncovered, for 30 minutes.
6. 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.