Weinkraut (Baked Sauerkraut with Apples)

  • 1 quart Sauerkraut
  • 1/4 cup sliced onion
  • 2 Tbsp. butter or bacon drippings
  • 2 or 3 medium-size apples
  • 1-1/2 cup white wine
  • 1/2 cup beef stock or bouillon
  • 1 tsp. brown sugar
  • 1 tsp. celery seeds

Drain kraut slightly. Cook onion in butter or drippings until transparent.

Add sauerkraut and stir; cook slowly. Wash, peel, and core apples; dice fruit and add to sauerkraut. Add wine and enough stock or bouillon to cover.

Cook slowly, uncovered, for 30 minutes. Add sugar and celery seeds; cover and finish cooking in moderate 325° oven 30 minutes longer.

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