I love sauerkraut, but a lot of it — canned or bagged — tastes like it’s packed in battery acid. The flavor of the kraut itself may be good, but the brine is too strong. A lot of people object to sauerkraut because of this, which is a shame. I came up with this recipe after reading that Bavarians often make the kraut milder by rinsing it and simmering it in wine and seasonings. This simple recipe works for me, and I hope you enjoy it. It is very good with sausages, pork or ham.
- Yields: Six large servings
- Difficulty: Easy
- Total: 45 minutes
- Active: 10 minutes
- 1 cup diced onion
- 1 tablespoon pork or bacon fat
- 2 pounds sauerkraut, drained, rinsed thoroughly, squeezed dry
- 1 tablespoon sugar
- 1 teaspoon caraway seed
- 1/2 cup chicken stock
- 1/2 cup white wine or dry sherry
- In a Dutch oven, saute the onion in the fat until it is soft. Add the sauerkraut, sugar, caraway seed, stock and wine, and mix thoroughly.
- Reduce the heat and simmer until all the liquid is evaporated. Serve hot.