Braised Sauerkraut - Pressure Cooker
- Ready In:
- 43mins
- Ingredients:
- 5
- Serves:
-
8-10
ingredients
- 4 lbs canned sauerkraut, drained (jars or cans, ~2kg)
- 2 tablespoons unsalted butter
- 2 ounces bacon, diced
- 1 small onion, chopped (~70g)
- 2 cups dry white wine (~500ml)
directions
- Set the pressure cooker over medium heat.
- Add butter and bacon. Cook bacon for 2-3 minutes.
- Add caraway seeds and onions. Cook until onions have softened, do not brown them.
- Add drained sauerkraut. Stir to coat with the fat. Cook for 2-3 minutes.
- Add white wine.
- Put on lid, bring up to high pressure, then adjust to just maintain high pressure. Cook for 15 minutes.
- Remove from heat. Let stand until cooker has depressurized naturally.
- Serve immediately or let cool down, refrigerate and reheat before serving. Steffen says it is even better reheated.
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RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!