Weinkraut – Baked Sauerkraut with Apples

A yummy variation of sauerkraut.  This is a perfect way to get rid of some not-so-fresh apples!

Difficulty: Easy.
Preparation time:  1.25 hours
Servings: 4 – 6 servings.

Ingredients:

• 1 quart sauerkraut
• 1/4 cup onion, thinly sliced
• 2 tbsp. butter, bacon drippings, or margarine
• 2 – 3 medium sized apples
• 1 1/2 cups white wine
• 1/2 cup beef broth or bouillon
• 1 tsp. brown sugar
• 1 tsp. celery seeds

Preparation:

1. Drain some of the juice from the sauerkraut.
2. Cook onion in a sauce pan with fat (butter, drippings, etc.), until golden.
3. Add sauerkraut to the onion and stir. Cook on low heat.
4. Wash, peel, and core apples; dice the apples and add to the sauerkraut. Stir well.
5. Add the wine and enough stock or bouillon to cover.
6. Cook slowly, uncovered, for 30 minutes.
7. Add sugar and celery seeds. Cover and finish cooking in moderate 325° oven 30 minutes longer.

**To make this dish vegetarian friendly, simply use margarine (Smart Balance is a good butter substitute) or vegetable oil, and vegetable broth or bouillion.

Weinkraut – Baked Sauerkraut with Apples