Wine Sauerkraut

Recipe from

Oxmoor House


2 (1-pound) heads cabbage, cleaned, shredded, and boiled
1 medium onion, chopped
1/2 cup butter or margarine
1/4 cup sugar
2 cups dry white wine
1/2 teaspoon salt
1/8 teaspoon pepper


Sauté onion in butter until tender. Add sugar; cook until sugar dissolves; stir constantly.

Combine sautéed onion mixture, cabbage, wine, salt, and pepper in a Dutch oven. Cover and cook over low heat 1 hour.