 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
7 1/2 cups refrigerated sauerkraut, drained |
2 bacon slices, cut into 1-inch pieces |
2 1/3 cups coarsely chopped onion |
4 cups coarsely chopped peeled braeburn or other cooking apple (about 1 1/4 pounds) |
1 cup low-salt chicken broth |
1/2 teaspoon pepper |
2 bay leaves |
1 (750-milliliter) bottle riesling or other dry white wine |
1 teaspoon caraway seeds (optional) |
Directions:
1. Place sauerkraut in a colander; rinse under cold water. Drain well, pressing sauerkraut with the back of a spoon to remove as much water as possible.
2. Cook bacon in a large Dutch oven over medium-high heat for 3 minutes. Add onion; sauté 5 minutes. Add apple; cook 5 minutes or until tender, stirring occasionally. Stir in sauerkraut, broth, pepper, bay leaves, and wine; add caraway seeds, if desired. Bring mixture to a boil; reduce heat, and simmer 2 hours or until liquid evaporates and mixture is tender, stirring occasionally.
|
|