Swabian-style Sauerkraut (Schwäbisches Sauerkraut)
Makes 6 servings
Ingredients
2 pounds sauerkraut
2 tart apples, peeled, cored, and chopped
1 large onion, sliced
2 TB cooking fat of choice (I used a mix of bacon grease and butter)
1/2 tsp crushed juniper berries or caraway seeds
1 tsp light brown sugar
1 large potato, peeled and grated
2 cups dry white wine
1/2 tsp salt
Directions
First, set the sauerkraut to drain while moving on with the rest of the recipe.
Melt the fat in a large skillet over medium heat, then sauté the apples and onion until they begin to soften, maybe 8 minutes or so. Toss in the juniper or caraway, sugar, and the sauerkraut, cut the heat to a gentle simmer, cover, and cook 20-30 minutes
Add in the potato, wine, and salt, cover and continue to simmer for another 45-60 minutes, uncovering about halfway through, to allow most of the liquid to evaporate, until the sauerkraut is a thicken, almost creamy consistency.
Recipe similar to one from Betty Wason’s The Art of German Cooking
Makes 6 servings
Ingredients
2 pounds sauerkraut
2 tart apples, peeled, cored, and chopped
1 large onion, sliced
2 TB cooking fat of choice (I used a mix of bacon grease and butter)
1/2 tsp crushed juniper berries or caraway seeds
1 tsp light brown sugar
1 large potato, peeled and grated
2 cups dry white wine
1/2 tsp salt
Directions
First, set the sauerkraut to drain while moving on with the rest of the recipe.
Melt the fat in a large skillet over medium heat, then sauté the apples and onion until they begin to soften, maybe 8 minutes or so. Toss in the juniper or caraway, sugar, and the sauerkraut, cut the heat to a gentle simmer, cover, and cook 20-30 minutes
Add in the potato, wine, and salt, cover and continue to simmer for another 45-60 minutes, uncovering about halfway through, to allow most of the liquid to evaporate, until the sauerkraut is a thicken, almost creamy consistency.
Recipe similar to one from Betty Wason’s The Art of German Cooking
