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Sauerkraut Braised in Wine
Preparation info
- Makes
4
servings - Difficulty
Easy
- Ready in
40 min
Appears in
By Mark Bittman
Published 2005
The combination of sauerkraut, juniper, and fruity wine is a divine one. You might as well use a German wine to be completely consistent. Best with pork, like Baeckoffe.
Ingredients
2 tablespoons 1½ to 2 pounds
Method
- Heat the lard in a large skillet over medium heat until hot. Add the sauerkraut and onion and toss until the onion begins to wilt, 5 to 10 minutes. Add the remaining ingredients except the pepper, stir, and cook until some of the wine bubbles away, a minute or two.
- Cover, lower the heat, and cook until the sauerkraut is tender, about 30 minutes. Add a good grin
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