Braised Sauerkraut with Apples and Onions

Serves 4 to 6

This recipe is a little different than my other sauerkraut dishes. I use much less water and add a few German seasonings that the Pennsylvania Dutch do not use often, probably because there was a time when they were not available in this country. I love it. It is a delicious side dish with pork, sausage or poultry. It can also be served as a vegetarian main dish with mashed potatoes, rye bread and apple butter. Yum!

Ingredients

• 2 tablespoons butter or vegetable oil
• 1 large onion, coarsely chopped
• 2 pounds bagged sauerkraut, rinsed and drained
• 1 Granny Smith apple, cored and coarsely chopped
• 3 tablespoons dark brown sugar
• 1/2 cup dry vermouth
• 1 cup water
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon caraway seeds
• 1 teaspoon dried marjoram leaves
• 4 juniper berries, slightly crushed

Heat a medium stock pot or Dutch oven over medium-high heat. Add the butter, than the onions and sauté until softened, about 5 minutes. Add the remaining ingredients. Stir well to combine. Bring to a boil over high heat, then cover and reduce to medium-low. Cook at a simmer until very tender, about 90 minutes. Remove lid and bring back to a boil. Cook until most of the liquid has evaporated, about 5 minutes. Serve immediately or let set, uncovered, over warm burner until needed.

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No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying

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