German Sauerkraut

German Sauerkraut

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Cheryl Miller

By
@traflet

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

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

How to Make German Sauerkraut

Step-by-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.
  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.
  3. Stir in the flour and water, cook about 5 minutes more.
  4. For Weinkraut, use 3/4 cup wine for part of stock.
    Best when reheated.

Printable Recipe Card

About German Sauerkraut

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




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