Sauerkraut
Sauerkraut cooks down simply with onion, apple, white wine, bay, and caraway, turning sharp cabbage into a mellow German side for roasts while staying juicy enough for sausages or pork.
π¨βπ³ Instructions
Drain sauerkraut and reserve a little brine in case the finished dish needs brightness.
Cook onion and apple in butter until softened and lightly sweet.
Add sauerkraut, wine, broth, caraway, bay, and thyme.
Simmer uncovered until the cabbage is tender and the liquid has reduced to a glaze.
Remove the bay leaf and adjust with reserved brine, salt, and pepper.
π· Perfect Pairings
Complete your meal with these
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