SAUERKRAUT WITH APPLES
Makes 6-8 servings
1 small (or ½ large) onion, thinly sliced
2 tablespoons unsalted butter
2 pounds sauerkraut, rinsed and drained
2 medium apples (Gala, Fuji, or Red Delicious), thinly sliced
1/2 cup dry white wine
1 tablespoon packed dark brown sugar or maple sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1. Cook onion in butter in a large skillet or pot over medium-high heat, stirring occasionally, until golden, about 6 minutes. Stir in sauerkraut, apples, and wine and bring to a simmer.
2. Cover pot and reduce heat, then simmer, stirring occasionally, until sauerkraut is very tender, about 2 hours.
3. Stir in sugar, salt and pepper; add more to taste. Can be made 3 days ahead and chilled. Reheat before serving.
slightly adapted from Gourmet, November 2009 by Ian Knauer
|onions in the pan|
|onions, 6 minutes later|
I think I sliced mine too thin. Next time I would
go a little thicker so they don't break down quite
as much once they're cooked.
|sauerkraut, apples and wine added to the pan|
|adding the sugar, salt and pepper|