Weinkraut With Apples

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Weinkraut With ApplesRecipe
8 servings (serving size: 1 cup)


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7 1/2 cups refrigerated sauerkraut, drained
2 bacon slices, cut into 1-inch pieces
2 1/3 cups coarsely chopped onion
4 cups coarsely chopped peeled Braeburn or other cooking apple (about 1 1/4 pounds)
1 cup low-salt chicken broth
1/2 teaspoon pepper
2 bay leaves
1 (750-milliliter) bottle Riesling or other dry white wine
1 teaspoon caraway seeds (optional)


Place sauerkraut in a colander; rinse under cold water. Drain well, pressing sauerkraut with the back of a spoon to remove as much water as possible.

Cook bacon in a large Dutch oven over medium-high heat for 3 minutes. Add onion; sauté 5 minutes. Add apple; cook 5 minutes or until tender, stirring occasionally. Stir in sauerkraut, broth, pepper, bay leaves, and wine; add caraway seeds, if desired. Bring mixture to a boil; reduce heat, and simmer 2 hours or until liquid evaporates and mixture is tender, stirring occasionally.

Created date

October 1997

Nutritional Information

Calories 115
Caloriesfromfat 10 %
Fat 1.3 g
Satfat 0.4 g
Monofat 0.4 g
Polyfat 0.2 g
Protein 2.4 g
Carbohydrate 21.4 g
Fiber 2.4 g
Cholesterol 2 mg
Iron 0.7 mg
Sodium 1012 mg
Calcium 20 mg