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)
How to Make It
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.