Store-bought sauerkraut undergoes an amazing transformation when gently simmered with apples and white wine. The cabbage's crispness gives way to a seductive silkiness, while the fruit and a spoonful or two of brown sugar offset its acidity.
Sauerkraut with apples can be made 3 days ahead and chilled. Reheat before serving.
Recipe information
Total Time
2 1/4 hr
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Cook onion in butter in a 4-to 5-quart heavy pot over medium-high heat, stirring occasionally, until golden, about 6 minutes. Stir in sauerkraut, apples, and wine and bring to a simmer.
Step 2
Cover pot and reduce heat, then simmer, stirring occasionally, until sauerkraut is very tender, about 2 hours.
Step 3
Stir in 1 tablespoon brown sugar and 1/2 teaspoon each of salt and pepper. Add more brown sugar, salt, and pepper to taste.
What to drink:
Step 4
Josmeyer Les Folastries
Gewürztraminer '05
