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Weinkraut With Apples

HOWARD L. PUCKETT
Yield 8 servings (serving size: 1 cup)

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.