A yummy variation of sauerkraut. This is a perfect way to get rid of some not-so-fresh apples!
Preparation time: 1.25 hours
Servings: 4 – 6 servings.
- 1 quart sauerkraut
- 1/4 cup onion, thinly sliced
- 2 tbsp. butter, bacon drippings, or margarine
- 2 – 3 medium sized apples
- 1 1/2 cups white wine
- 1/2 cup beef broth or bouillon
- 1 tsp. brown sugar
- 1 tsp. celery seeds
- Drain some of the juice from the sauerkraut.
- Cook onion in a sauce pan with fat (butter, drippings, etc.), until golden.
- Add sauerkraut to the onion and stir. Cook on low heat.
- Wash, peel, and core apples; dice the apples and add to the sauerkraut. Stir well.
- Add the 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.
**To make this dish vegetarian friendly, simply use margarine (Smart Balance is a good butter substitute) or vegetable oil, and vegetable broth or bouillion.Print This Post
Makes 6 Servings
|Amount Per Serving|
|Calories 148||Cal. from Fat 36|
|% Daily Value *|
|Total Fat 4.1g||6%|
|Saturated Fat 2.5g||12%|
|Monounsat. Fat 1.1g|
|Polyunsat. Fat 0.2g|
|Trans Fat 0g|
|Total Carbohydrate 17.9g||6%|
|Dietary Fiber 3.9g||16%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.
The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.