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Categories:Viewed: 71 - Published at: 5 years ago
Ingredients
- 2 lb. sauerkraut
- 1 or 2 onions, sliced
- 2 or 3 slices bacon, diced
- 2 Tbsp. butter
- 1 Tbsp. caraway seed
- 1 Tbsp. sugar
- 1 c. beef bouillon
- 1/2 c. white wine
Method
- Rinse sauerkraut with warm water 2 times; drain well.
- Cook onion and bacon in butter until onion is soft.
- Add the drained kraut, caraway seed and sugar.
- Cover tightly.
- Cook 1/2 hour. Add bouillon and wine.
- Simmer 1/2 hour longer or until kraut is cooked to your taste.
- Serve as vegetable with sauerbraten of Kalbshaxe, or top with a selection of pork products such as boiled thick slabs of bacon, Bratwurst, frankfurters or Regensburg sausage.
- On such a plate, Ernspuree and mashed potatoes are always served.
- Makes 4 to 6 servings.
