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Wine Sauerkraut

Yield 8 servings


  • 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

How to Make It

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

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

Oxmoor House Homestyle Recipes