Baked Sauerkraut With Apples |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This German recipe is borrowed (with a tweak) from Recipes4us. co. uk. The original recipe calls for 120ml beef stock, but I wanted a vegetarian version. You could revert to the beef stock or replace my suggested vegetable stock with a small amount (say 1/2 teaspoon) of Marmite or Vegemite dissolved in 120ml of very hot water. Ingredients:
2 tablespoons butter |
1 onion, sliced |
700 g sauerkraut, drained (28oz) |
3 medium apples, peeled and diced |
360 ml white wine |
120 ml vegetable stock |
1 teaspoon brown sugar |
1 teaspoon celery seed |
Directions:
1. Heat the butter in a large oven proof lidded casserole dish, add the onions and sauté until soft and transparent.
2. Add the sauerkraut, mix well and cook, uncovered, over a low heat for 5 minutes.
3. Add the apples to the sauerkraut mixture together with the wine and enough stock to cover; mix well then continue to cook over a low heat for 30 minutes; preheat the oven to 170C, 325F, gas mark 3 during this cooking time.
4. Stir in the sugar and celery seeds then cover and transfer to the oven; bake for 30 minutes and serve hot.
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