Braised Sauerkraut

Preparation info

  • Portions:

    12

    • Difficulty

      Easy

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
3 lb<

Method

Procedure

  1. Rinse the sauerkraut in cold water. Drain and press out water. Taste and rinse again if still too briny. (See Appendix 2, for can sizes and substitutions.)
  2. Heat the lard in a heavy pot and sauté the onions until soft. Add the sauerkraut, wine (if used), and enough stock to cover the sauerkraut by about three-fo