Caraway Sauerkraut

recipe
Caraway seeds, onion, and ale transform the humble condiment of jarred sauerkraut into a stellar side dish. It's good on a bun with a beer-cooked sausage or simply on its own, by the forkful. Prep and Cook Time: 45 minutes. Notes: Keeps up to 2 days, covered and chilled. Bring to room temperature or warm gently before serving. We found that most brands of sauerkraut had plenty of flavor without additional salt, but be sure to taste the finished dish and add salt if you like.

Yield:

Makes 12 to 16 servings

Recipe from

Nutritional Information

Calories 35
Caloriesfromfat 49 %
Protein 0.8 g
Fat 1.9 g
Satfat 0.2 g
Carbohydrate 4.3 g
Fiber 1.9 g
Sodium 256 mg
Cholesterol 0.0 mg

Ingredients

2 jars (32 oz. each) sauerkraut
2 tablespoons vegetable oil
1 onion, thinly sliced
2 tablespoons caraway seeds
1 cup medium-bodied ale

Preparation

1. Drain and rinse sauerkraut; set aside.

2. In a 4-qt. pot, heat oil over medium-high heat. Add onions and cook, stirring occasionally, until softened, about 3 minutes. Add caraway seeds and cook, stirring, until combined, about 1 minute. Stir in sauerkraut and ale. Reduce heat to medium-low and cook, stirring once in a while, until the mixture is hot and flavors are blended, about 30 minutes. Serve warm or at room temperature.

Note: Nutritional analysis is per serving.

Note:

October 2007
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