Sauerkraut Braised 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!
- 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.