International Dutch Oven Society Chapter – Richmond, VA

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Ingredients:

•1 28-oz can sauerkraut
•1 onion, chopped
•1 – 2 tbsp oil (or butter)
•2/3 cup liquid (broth, white wine, apple juice, or water)
•salt, pepper, sugar
•1 – 2 tbsp cornstarch
•3 juniper berries or 1 tsp. caraway seeds (optional)
•1 apple, peeled and diced (optional)
Instructions:

•Drain sauerkraut in colander, pressing out as much liquid as possible.
•Heat oil (or butter) in frying pan.
•Add onion and saute slowly until golden.
•Add sauerkraut and continue browning. Add more oil if necessary.
•Add apple, juniper berries and caraway seeds, if using.
•Add liquid and bring to simmer.
•Cover and cook at least 15 minutes and up to 1 hour. Stir occasionally, adding more liquid if necessary.
•Mix cornstarch in a little cold water and slowly add just enough to sauerkraut to thicken sauce.
•Season with salt, pepper, and sugar.

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