Weinkraut with Apples

Weinkraut with Apples
Weinkraut with Apples

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 7 1/2

    cups refrigerated sauerkraut drained

  • 2

    bacon slices cut into 1-inch pieces

  • 2 1/3

    cups coarsely chopped onion

  • 4

    cups coarsely chopped peeled Braeburn or other cooking apple (about 1 1/4 pounds)

  • 1

    cup low-salt chicken broth

  • 1/2

    teaspoon pepper

  • 2

    bay leaves

  • 1

    (750-milliliter) bottle Riesling or other dry white wine

  • 1

    teaspoon caraway seeds (optional)

Directions

Place sauerkraut in a colander; rinse under cold water. Drain well, pressing sauerkraut with the back of a spoon to remove as much water as possible. Cook bacon in a large Dutch oven over medium-high heat for 3 minutes. Add onion; sauté 5 minutes. Add apple; cook 5 minutes or until tender, stirring occasionally. Stir in sauerkraut, broth, pepper, bay leaves, and wine; add caraway seeds, if desired. Bring mixture to a boil; reduce heat, and simmer 2 hours or until liquid evaporates and mixture is tender, stirring occasionally. Serving Size: 1 cup

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