Wayne Gisslen

Braised Sauerkraut

Preparation info
  • Portions:

    12

    Portion Size: 4½ oz (135 g)
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
3

Method

  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‐fourths. Tie the spices

Per serving: Calories, 50; Protein, 2 g; Fat, 2.5 g (38% cal.); Cholesterol, 5 mg; Carbohydrates, 7 g; Fiber, 3 g; Sodium, 790 mg