Red Onion Sauerkraut
Serves: 2
Manley Abshire
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
52
Sourness
44
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 tbsps
Vegetable Oil3 tbsps
Dark Brown Sugar (firmly packed)1 cup
Red Wine (dry)1 cup
Wine Vinegar (red-)1
Bay LeafDirections:
1
In a large heavy skillet (measuring about 12 inches across and 2 1/2 inches deep) heat oil over moderately high heat until hot but not smoking and sauté onion with cloves and juniper berries, stirring, until browned, about 10 minutes
2
Add cabbage, sauerkraut, sugar, wine, vinegar, and bay leaf and simmer stirring occasionally and adding water if mixture becomes dry, until cabbage is tender, about 30 minutes
3
Sauerkraut may be made 2 days ahead and chilled, covered
4
Discard bay leaf and serve sauerkraut at room temperature
5
In a large heavy skillet (measuring about 12 inches across and 2 1/2 inches deep) heat oil over moderately high heat until hot but not smoking and sauté onion with cloves and juniper berries, stirring, until browned, about 10 minutes
6
Add cabbage, sauerkraut, sugar, wine, vinegar, and bay leaf and simmer stirring occasionally and adding water if mixture becomes dry, until cabbage is tender, about 30 minutes
7
Sauerkraut may be made 2 days ahead and chilled, covered
8
Discard bay leaf and serve sauerkraut at room temperature