SAUERKRAUT BRAISED WITH APPLES AND ONIONS

SERVES 4 to 6

This recipe is a little different than my other sauerkraut dishes in that it is cooked with much less water, plus I added different herbs. I love it. It is great as a side dish with pork, sausage or poultry. If you serve it with a roast, be indulgent, and spoon a little of the pan gravy on top. Yum!

INGREDIENTS

2 tablespoons butter

1 large onion, coarsely chopped

2 pounds bagged sauerkraut, 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 1-3/4 hours. Remove lid and bring back to a boil. Cook until liquid has evaporated, about 5 minutes. Let set, uncovered, over warm burner, until serving.

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