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Baked Sauerkraut with Apples
Weinkraut
4 C sauerkraut, drained
2 bacon slices, cut into 1-inch pieces
1 onion, sliced
2 C apples, peeled & coarsely chopped
1-1/2 cup dry white wine
1/2 C chicken broth
1/2 tsp. black pepper
2 bay leaves
1 tsp. brown sugar
1 tsp. celery seeds
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. Set aside. Cook bacon in a large skillet over medium-high heat for three minutes. Add onion; sauté five minutes. Add apples; cook five minutes or until tender, stirring occasionally. Stir in sauerkraut, dry white wine, chicken broth, black pepper and bay leaves. Bring mixture to a boil; reduce heat. Simmer, uncovered, for about thirty minutes or until liquid evaporates and mixture is tender, stirring occasionally. Add brown sugar and celery seeds; cover and finish cooking in a 325-degree F oven for another thirty minutes. Serve.
Related Link:
Food Fare Culinary Collection: German Gourmania
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