German Food Guide
"à la carte"
"Not so sour" Sauerkraut This recipe takes the "sour" out of the Sauerkraut and makes it a bit fruity.
2 lbs raw Sauerkraut (ready-made in a glass jar or can)
1 medium Onion, finely chopped
1 medium Potato, peeled and finely shredded
1 Apple, peeled and finely shredded
4 cups Apple Juice
1/2 cup fruity/lightly sweet White Wine
Instant Chicken or Vegetable Broth Powder
4 tablespoons Butter
Pour Sauerkraut into a collander. Rinse the Sauerkraut with water until most of the sour juices have been washed off. You can also soak the Sauerkraut in water for 1 hour to help remove some sourness.
The Sauerkraut should be as dry as possible. Allow it to drip dry or pat it dry with paper towels.
In a large cooking pot, add butter. Cook onions in butter until they become transparent. Season with salt to taste. Add wine and apple juice to the
onions. Mix in the dry Sauerkraut. The Sauerkraut needs to be covered in liquid, so add additional apple juice if necessary. Add a little broth powder. The mixture should taste fruity and spicy but not too salty. Bring to a boil.
Add apple shreds to Sauerkraut and simmer mixture for 1 hour, stirring occasionally.
The Sauerkraut will absorb most of the liquid. Make sure there is at least a little bit of liquid left at the bottom of the pot so that the Sauerkraut doesn't burn.
Add potato shreds to Sauerkraut and simmer mixture another 10-15 minutes, stirring occasionally. The potatoes will absorb liquid so make sure there is sufficient liquid in the pot. Add apple juice if necessary.
Serve hot. Goes well with Wurst, Spätzle, potatoes,