Sauerkraut

Modified from the original recipe. The original recipe calls for 1/2 teaspoon ground cinnamon, but I use Lillet for a more subtle flavor. Use as a topping on Bavarian sandwiches (turkey, ham and Swiss on marbled rye). Or serve with veal & pork bratwurst; these can be added to the pan or sliced and fried with the sauerkraut as a side dish.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and thinly slice the onions. Slice apple separately.

Step 2

Heat the butter in a large skillet.

Step 3

Add the onion pieces and stir until they become golden brown. Then add the apple slices.

Step 4

Add the drained sauerkraut to the pan. Stir to combine completely with the onions.

Step 5

Add the bay leaf, juniper berries, and cloves.

Step 6

Drizzle the honey over the mixture, and add the Lillet/wine and chicken stock.

Step 7

Let simmer until the apples soften.

Step 8

If adding brats (optional), cover them with the sauerkraut and allow to simmer until the sausages are cooked.

Step 9

Season with salt and freshly ground pepper to taste. Let the mixture simmer until the liquids absorb into the sauerkraut.

Step 10

Remove the pan from the heat. Fish out the bay leaf, cloves, and juniper berries and serve.

Step 11

If you are not serving the kraut immediately, leave the spices in until just before serving.

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