Weinkraut Sauerkraut With Wine And Apples Recipes

SAUERKRAUT AND APPLES

Sauerkraut and Apples image

In the Chesapeake, seafood often finds its way onto the Thanksgiving menu. But in Baltimore, which has a strong eastern European and German immigrant history, the holiday table demands something else. "The absence of sauerkraut when turkey is present, Thanksgiving included, is unthinkable, comparable to potatoes without gravy or crisp French fries without ketchup," wrote John Shields, the chef and owner of Gertrude's restaurant in Baltimore, in his cookbook "Chesapeake Bay Cooking." (Sauerkraut is a mainstay well beyond Thanksgiving; Gertrude's hosts an annual Krautfest in January.) Traditionally, homemakers fermented the cabbage in earthenware crocks in their cellars, but these days the fresh stuff is available to buy. On Thanksgiving, it's often simply served as a side, or incorporated into dishes like this, in which the sauerkraut is braised in beer with bacon and apples.

Provided by Jennifer Steinhauer

Categories side dish

Time 55m

Yield 8 servings

Number Of Ingredients 8

Ingredients

6 tablespoons butter
4 slices bacon, cut into 1/2-inch pieces
1 small onion, thinly sliced
3 tart apples, such as Stayman, Pippin, Granny Smith or Jonagold, peeled, cored, and thinly sliced
2 pounds sauerkraut, drained and rinsed
1 bottle (12 ounces) beer (you may substitute apple cider)
Black pepper, to taste
1/2 teaspoon caraway seeds

Steps:

Melt butter in a large heavy pot over medium-high heat. Add bacon and cook, stirring often, until fat has started to render, about 5 minutes.
Toss onion and apples in the fat and cook, stirring occasionally, until onions begin to soften, about 3 minutes. Stir in sauerkraut.
Add beer and season with pepper and caraway seeds. Bring mixture to a boil, then cover the pot. Reduce heat so mixture is just simmering and cook for 45 minutes. Or transfer the covered pot to a 350-degree oven and bake for 1 hour. Stir and serve hot.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 850 milligrams, Sugar 9 grams, TransFat 0 grams

SAUERKRAUT WITH APPLES

Sauerkraut with Apples image

Provided by Ian Knauer

Categories Side Christmas Thanksgiving Vegetarian Quick & Easy Dinner Apple White Wine Cabbage Christmas Eve Simmer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

1 large onion, thinly sliced
2 tablespoons unsalted butter
4 pounds sauerkraut, rinsed and drained
2 Gala, Fuji, or Red Delicious apples, thinly sliced
1 cup dry white wine
1 to 2 tablespoons packed dark brown sugar

Steps:

Cook onion in butter in a 4-to 5-quart heavy pot over medium-high heat, stirring occasionally, until golden, about 6 minutes. Stir in sauerkraut, apples, and wine and bring to a simmer.
Cover pot and reduce heat, then simmer, stirring occasionally, until sauerkraut is very tender, about 2 hours.
Stir in 1 tablespoon brown sugar and 1/2 teaspoon each of salt and pepper. Add more brown sugar, salt, and pepper to taste.
What to drink:
Josmeyer Les Folastries Gewürztraminer '05

WEINKRAUT (SAUERKRAUT WITH WINE AND APPLES)

Weinkraut (Sauerkraut With Wine and Apples) image

Posted for World Tour 2006, this is a comforting sort of a side dish; goes great with any pork dish of course. You can use either a sweet or a dry wine in this depending on what sort of flavor you are looking for.

Provided by JanetB-KY

Categories Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 quart sauerkraut
1/2 cup sliced onion
2 tablespoons butter or 2 tablespoons bacon drippings
2 -3 medium apples (about 2 cups)
1 1/2 cups white wine
1/2 cup beef stock or 1/2 cup bouillon
1 tablespoon brown sugar
1 teaspoon celery seed
1/4 teaspoon caraway seed (optional)

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.

Nutrition Facts : Calories 141.6, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 723.4, Carbohydrate 15.7, Fiber 3.7, Sugar 9.8, Protein 1.5

RIESLING-BRAISED SAUERKRAUT AND APPLES

Riesling-Braised Sauerkraut and Apples image

Provided by Kay Rentschler

Categories Fruit Vegetable Side Braise Apple Bacon White Wine Fall Oktoberfest Cabbage Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 side-dish servings

Number Of Ingredients 16

Ingredients

4 cups drained sauerkraut from 2 pound packages sauerkraut (not canned)
1 Granny Smith apple
1 McIntosh apple
3 tablespoons unsalted butter
1 cup finely chopped shallot (3 large)
1 cup finely chopped onion (1 medium)
1 (1/2-ounce) piece slab bacon, rind discarded
1 cup dry Riesling
1 cup chicken broth
2 teaspoons minced fresh thyme
5 juniper berries *
1/2 Turkish or 1/4 California bay leaf
2 cups heavy cream (optional)
3 tablespoons apple schnapps (optional)
3/4 teaspoon salt
1/4 teaspoon black pepper

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).

WEINKRAUT

Weinkraut image

Make and share this Weinkraut recipe from Food.com.

Provided by Cynna

Categories German

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 quart sauerkraut
1/4 cup onion, sliced
2 tablespoons butter or 2 tablespoons bacon drippings
2 -3 medium apples
1 1/2 cups white wine
1/2 cup beef stock or 1/2 cup bouillon
1 teaspoon brown sugar
1 teaspoon celery seed

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.

Nutrition Facts : Calories 133.1, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 722.6, Carbohydrate 13.5, Fiber 3.6, Sugar 8.1, Protein 1.4

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