Weinkraut with Apples
By Lv2Cook
Rate this recipe
0/5
(0 Votes)
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)
Details
Servings 1
Preparation
Step 1
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
You'll also love
- Filet Mignon with Roasted Potatoes... 5/5 (1 Votes)
- Smothered Squash and Pinto Beans 0/5 (0 Votes)
- Strawberry Waffles with Buttered... 0/5 (0 Votes)
- Sautéed Tilapia with... 0/5 (0 Votes)
- Country Apple Dessert 0/5 (0 Votes)
Review this recipe