Weinkraut
(Baked Sauerkraut with Apples)
from Germany
- 1 quart Sauerkraut
- 1/4 cup sliced onion
- 2 Tbsp. butter or bacon drippings
- 2 or 3 medium-size apples
- 1-1/2 cup white wine
- 1/2 cup beef stock or bouillon
- 1 tsp. brown sugar
- 1 tsp. celery seeds
Drain kraut slightly. Cook onion in butter or drippings until transparent. Add sauerkraut and stir; cook slowly. Wash, peel, and core apples; dice fruit and add to sauerkraut. Add wine and enough stock or bouillon to cover. Cook slowly, uncovered, for 30 minutes. Add sugar and celery seeds; cover and finish cooking in moderate 325° oven 30 minutes longer.
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This page modified January 2008
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