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Red Onion Sauerkraut

 

 


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Onions
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Red Onion Sauerkraut

Gourmet Archives

3 tablespoons vegetable oil
5 1/2 cups thinly sliced red onion
(1 pound)
3 whole cloves
5 juniper berries
4 cups thinly sliced red cabbage (1/4 head)
A 1-pound package sauerkraut, drained
3 tablespoons packed dark brown sugar
1/2 cup dry red wine
1/4 cup red wine vinegar
1 bay leaf

In a large heavy skillet or Dutch oven heat oil over medium high heat
until hot but not smoking and in it sauté the onion with cloves and the
juniper berries, stirring, until browned, about 10 minutes. Add the cab-
bage, sauerkraut, sugar, wine, vinegar and bay leaf. Let simmer, stirring
occasionally and adding water [or wine] if mixture becomes dry, until
the cabbage is tender, at least 30 minutes. [We cook it longer!]
Serves 6


Featured Archive Recipes:
Cabbage Braised with Riesling
and Bacon

Chou Glorieux
Schlachttopf mit Sauerkraut


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