Braised Sauerkraut
Serves: 6
Roxane Raynor
1 January 1970
Based on User reviews:
47
Spice
55
Sweetness
55
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.5 tsps
Caraway Seeds1.5 tsps
Dried Thyme2 cups
White Wine (dry)4 cups
Chicken Broth (low-sodium)Directions:
1
Place the drained sauerkraut in the insert of a 4-quart slow cooker
2
Add the onion, carrot, garlic, caraway seeds, thyme, bay leaves, juniper berries or gin, and black pepper
3
Combine them thoroughly with a fork or with your hands
4
Scatter the kielbasa on top and bury the hocks in the sauerkraut
5
Pour in the wine and broth
6
Cover and cook on LOW for 9 hours, until the juices are bubbling and the sauerkraut has lost its crunch
7
Remove the smoked hocks
8
If there is any meat on them, remove it and add it to the sauerkraut
9
Discard the bay leaves
10
Serve the braised sauerkraut as is with boiled potatoes, or use as a base for Choucroute Garni