Sauerkraut braised with onions, wine, caraway seeds, and fresh thyme. Recipe adapted from one by Julia Child.
Course
Side Dish
Cuisine
German
Prep Time5minutes
Cook Time40minutes
Total Time45minutes
Servings4people
AuthorRenee
Ingredients
2poundssauerkraut
3cupsthinly sliced onions
1cupdry white wine
3cupschicken or vegetable broth
1/2teaspooncaraway seeds
1teaspoonchopped fresh thymeleaves only
2bay leaves
Salt
Fresh ground pepper
Instructions
Drain the sauerkraut. Squeeze it by handfuls to remove excess liquid. Fluff up the strands and set aside.
In a heavy 5-quart or larger covered saucepan, add the onions and the wine. Bring to a simmer and cook for 8 to 10 minutes, or until onions are tender.
Add the sauerkraut, broth, caraway seeds, thyme, bay leaves, a little salt and pepper, and stir to combine. Bring the mixture back to a simmer, cover the pan, and simmer over low heat for about 30 minutes, stirring occasionally.
Uncover the pan and boil rapidly until the liquid has reduced to nothing (or almost nothing if you perfer it with some of the liquid and not dry-like). Correct seasoning with additional salt and pepper if needed. Remove and discard the bay leaves. Serve hot.
Recipe Notes
Recipe adapted from Julia Child "The Way To Cook" cookbook.