german sauerkraut

Name: German Sauerkraut
Prep time: 20 min
Cook time: 2 h 30 min
Yield: 10
Cuisine: German
Ingredients: 2 quart(s) sauerkraut; 4 tablespoon(s) lard, bacon fat or butter; 1 large onion, minced; 2 medium apples, peeled and chopped; 3 - 4 cup(s) beef stock; 1 tablespoon(s) caraway seeds; 1 tablespoon(s) flour dissolved in a little cold water; - salt, if needed

26 Pinches

Cheryl Miller

Port Orchard, WA

Updated on Mar 12, 2014

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

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prep time 20 Min

cook time 2 Hr 30 Min

method Stove Top

yield 10 serving(s)

Ingredients

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

How To Make german sauerkraut

Step 1

Rinse 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.

Step 2

Add 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.
Step 3

Stir in the flour and water, cook about 5 minutes more.
Step 4

For Weinkraut, use 3/4 cup wine for part of stock. Best when reheated.
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