German Sauerkraut Recipe

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German Sauerkraut

Cheryl Miller

By
@traflet

Wonderfully flavorful, this dish is actually better when reheated the next day.


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Rating:
☆☆☆☆☆ 0 votes
Serves:
10
Prep:
20 Min
Cook:
2 Hr 30 Min
Method:
Stove Top

Ingredients

2 qt
sauerkraut
4 Tbsp
lard, bacon fat or butter
1 large
onion, minced
2 medium
apples, peeled and chopped
3 - 4 c
beef stock
1 Tbsp
caraway seeds
1 Tbsp
flour dissolved in a little cold water
salt, if needed

Step-By-Step

1Rinse sauerkraut in a colander and press out excess liquid. Heat fat in big dutch oven, saute onion and apple till light brown. Add kraut, stir to coat with fat, cover and cook on low heat 10 minutes or more.
2Add enough stock to almost cover kraut, add caraway seed, cover and cook on low heat 1 1/2 to 2 hours, adding more liquid if needed.
3Stir in the flour and water, cook about 5 minutes more.
4For Weinkraut, use 3/4 cup wine for part of stock.
Best when reheated.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: German