 |
Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
|
Store-bought sauerkraut undergoes an amazing transformation when gently simmered with apples and white wine. The cabbage's crispness gives way to a seductive silkiness, while the fruit and a spoonful or two of brown sugar offset its acidity. Ingredients:
1 large onion, thinly sliced |
2 tablespoons unsalted butter |
4 pounds sauerkraut, rinsed and drained |
2 gala, fuji, or red delicious apples, thinly sliced |
1 cup dry white wine |
1 to 2 tablespoons packed dark brown sugar |
Directions:
1. Cook onion in butter in a 4-to 5-quart heavy pot over medium-high heat, stirring occasionally, until golden, about 6 minutes. Stir in sauerkraut, apples, and wine and bring to a simmer.
2. Cover pot and reduce heat, then simmer, stirring occasionally, until sauerkraut is very tender, about 2 hours.
3. Stir in 1 tablespoon brown sugar and 1/2 teaspoon each of salt and pepper. Add more brown sugar, salt, and pepper to taste.
4. What to drink:Josmeyer Les Folastries Gewürztraminer '05
5. Cooks' note: Sauerkraut with apples can be made 3 days ahead and chilled. Reheat before serving.
|
|