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Choucroute Tumble

Choucroute Tumble

Coastal Living JUNE 2006

  • Yield: Makes 10 servings

Ingredients

  • 1 large onion, cut into wedges
  • 3 (16-ounce) jars sauerkraut, drained
  • 3 bay leaves
  • 3/4 cup white wine
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon sweet red paprika
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup water

Preparation

Place onion in a lightly greased roasting pan or 13- x 9-inch baking pan. Bake at 350° for 10 minutes or until tender.

Add sauerkraut and next 6 ingredients, stirring until well blended. Pour water over the surface. Bake, covered, 1 hour. Uncover and bake an additional 30 minutes. If desired, place grilled bratwurst on sauerkraut mixture for the last 30 minutes of baking time.

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Choucroute Tumble recipe

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