Email to Cat      

Cider-Braised Sauerkraut

Source of Recipe

From "Weber's Big Book of Burgers"


Recipe Introduction

"A lot of people associate sauerkraut with Germany — after all, it is the German word for 'sour cabbage.' But fewer people know that the process of pickling cabbage actually originated in Asia or ancient Rome as an early form of preservation. No matter what it's source, it is a wonderful topping for hot dogs, brats, and sausages."

List of Ingredients

â—¦ 2 tablespoons unsalted butter
â—¦ 1 medium yellow onion, cut in half and thinly sliced
â—¦ 2 cloves garlic, minced or pushed through a press
â—¦ 1 teaspoon caraway seed
â—¦ 1 teaspoon fennel seed
â—¦ 1 bay leaf
â—¦ ½ teaspoon kosher salt
â—¦ ¼ teaspoon ground black pepper
â—¦ 1 jar or bag (32 ounces) sauerkraut, drained and squeezed dry
â—¦ 2 cups apple cider or apple juice, preferably unfiltered



Recipe

In a heavy saucepan over medium heat, melt the butter. Add the onion, garlic, caraway seed, fennel seed, bay leaf, salt, and pepper and sauté until the onion is softened, about 5 minutes.

Add the sauerkraut and apple cider and bring the mixture to a boil. Lower the heat and allow the sauerkraut to simmer until all of the liquid has been absorbed, about 20 minutes. Remove the bay leaf.

Cool the sauerkraut to room temperature.
Serve; or cover and refrigerate for up to two days. Bring to room temperature before serving.

Serves 8