BRAISED SAUERKRAUT
6 servings
Once a necessary method of preservation, we now enjoy sauerkraut for the lactic tang and funkiness it adds to our plates. When braised for a lengthy time, these flavors are mellowed, and can be augmented with wine, spices, and other vegetables.
Heat in a large ovenproof skillet over medium heat:
- 2 tablespoons butter, bacon fat, or vegetable oil
Add and cook, stirring frequently, until translucent, 7 to 10 minutes:
- 1 medium onion or 4 shallots, sliced
Add and cook, stirring, for 5 minutes:
- 4 cups (2 pounds) drained sauerkraut, store-bought or homemade
Add:
- 1 medium potato or cored tart apple, peeled and grated
- 1 teaspoon caraway seeds
Cover the sauerkraut with:
- Vegetable stock or broth or water
- ¼ cup dry white wine
Cook, uncovered, at a low simmer for 30 minutes. Cover and gently simmer 30 minutes more. Season with, if desired:
- (1 to 2 tablespoons brown sugar, to taste)