|Preparation Time||15 Minutes|
|Cook Time||2 Hours, 15 Minutes|
|Total Time||2 Hours, 30 Minutes|
|Main Ingredient||Sauerkraut; Apples|
|Diet||Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; Gluten Free|
7 1/2 cups refrigerated sauerkraut, drained
2 slices of bacon, cut into 1-inch pieces
2 1/3 cups onion, coarsely chopped
4 cups Braeburn or other cooking apple, coarsely chopped and peeled
1 cup low-salt chicken broth
1/2 teaspoon black pepper
One 750-milliliter bottle Riesling or other dry white wine
1 teaspoon caraway seeds (optional)
Using a colander or strainer, rinse the sauerkraut under cold water. Allow the water to drain well, and press the sauerkraut to remove as much remaining water as possible.
In a large Dutch oven, cook the bacon over medium-high heat (about 3 minutes). Add the onions to the bacon, and sautï¿½ for 5 minutes. Add the apple to the bacon-onion mixture. While occasionally stirring, cook the apples until tender (about 5 minutes). Add the sauerkraut, chicken broth, black pepper, bay leaves, wine, and caraway seeds (if desired). Stir well.
Allow the mixture to reach a boil then reduce the heat. Simmer until the liquid evaporates and the ingredients are tender, approximately 2 hours.
Calories: 115 cal
Total fat: 1g
Saturated fat: <1g
Monounsaturated fat: <1g
Polyunsaturated fat: <1g