Weinkraut Recipes

BAVARIAN SAUERKRAUT

Steps:

• Heat bacon drippings in a large skillet over medium heat; cook and stir onion until soft and translucent, about 5 minutes.
• Place sauerkraut with juice into a large bowl and cover with water. Stir and use your hands to squeeze out as much of the water and juice as possible. Add squeezed sauerkraut to onion.
• Stir brown sugar, caraway seeds, chicken stock, and cooking sherry into the sauerkraut mixture. Reduce heat to low and simmer until almost all the liquid has evaporated, 30 to 40 minutes, stirring occasionally.

WEINKRAUT (SAUERKRAUT WITH WINE AND APPLES)

Steps:

• Drain sauerkraut slightly.
• Cook onion in butter or drippings until transparent and very lightly browned;
• Add sauerkraut and stir; cook slowly.
• Wash, peel, and core apples (I usually leave the peel on one of them for color); dice fruit and add to sauerkraut.
• Add wine and enough stock or bouillon to cover. Cook slowly on the medium heat, uncovered, for 30 minutes.
• Add sugar, caraway if using and celery seeds; cover and finish cooking in moderate 325° oven 30 minutes longer until most of the liquid has cooked off but it is not dried out.