Weinkraut Sauerkraut With Wine And Apples Recipes

WEINKRAUT

Steps:

• Drain kraut slightly.
• Cook onion in butter or drippings until transparent.
• Add sauerkraut and stir; cook slowly.
• Wash, peel, and core apples; dice fruit and add to sauerkraut.
• Add wine and enough stock or bouillon to cover.
• Cook slowly, uncovered, for 30 minutes.
• Add sugar and celery seeds; cover and finish cooking in moderate 325° oven 30 minutes longer.

WEINKRAUT (SAUERKRAUT WITH WINE AND APPLES)

Steps:

• Drain sauerkraut slightly.
• Cook onion in butter or drippings until transparent and very lightly browned;
• Add sauerkraut and stir; cook slowly.
• Wash, peel, and core apples (I usually leave the peel on one of them for color); dice fruit and add to sauerkraut.
• Add wine and enough stock or bouillon to cover. Cook slowly on the medium heat, uncovered, for 30 minutes.
• Add sugar, caraway if using and celery seeds; cover and finish cooking in moderate 325° oven 30 minutes longer until most of the liquid has cooked off but it is not dried out.

WEINKRAUT WITH APPLES

Steps:

• Using a colander or strainer, rinse the sauerkraut under cold water. Allow the water to drain well, and press the sauerkraut to remove as much remaining water as possible.
• In a large Dutch oven, cook the bacon over medium-high heat (about 3 minutes). Add the onions to the bacon, and sauté for 5 minutes. Add the apple to the bacon-onion mixture. While occasionally stirring, cook the apples until tender (about 5 minutes). Add the sauerkraut, chicken broth, black pepper, bay leaves, wine, and caraway seeds (if desired). Stir well.
• Allow the mixture to reach a boil then reduce the heat. Simmer until the liquid evaporates and the ingredients are tender, approximately 2 hours.

RIESLING-BRAISED SAUERKRAUT AND APPLES

Steps:

• Cover sauerkraut with cold water by 1 inch in a large bowl and soak 5 minutes, then drain in a colander. Repeat soaking and draining once more, pressing on sauerkraut.
• Preheat oven to 325°F.
• Peel and core apples and cut into 1/4-inch-thick slices.
• Cook shallot and onion in butter in a 4- to 5-quart pot over moderate heat, stirring, until softened, 8 to 10 minutes. Add apples, bacon, wine, broth, thyme, juniper berries, and bay leaf and bring to a simmer, then stir in sauerkraut. Cover pot with foil, then lid, and braise in middle of oven until tender, 1 to 1 1/2 hours. Discard bay leaf.
• Meanwhile, simmer cream and schnapps in a 2-quart saucepan until reduced to about 1 cup, about 40 minutes.
• Add cream mixture, salt, and pepper to sauerkraut and stir well.
• Available at many supermarkets and Penzeys Spices (800-741-7787).