8 cups sauerkraut, rinsed thoroughly and squeezed dry
2 tbs brown sugar
1 tbs caraway seed
2 cups chicken stock
2 cups dry white wine or cider
1 large potato
Instructions
In heavy dutch oven melt butter, sauté onions and apples for 5 minutes until soft. Add kraut, brown sugar, and caraway seed. Stir and cook for 10 minutes. Add enough wine and stock to half cover kraut. Cover and simmer for 30 minutes. Add more stock as needed. Peel and grate potato and add to kraut mixture. Cook about 20 minutes more until liquid thickens. Serve with sausage.
Originally Submitted
7/31/2013
0 Out of 5 from
0 reviews
You can add this Country Sauerkraut recipe to your own private DesktopCookbook.
