Weinkraut with apples

Recipe Information

Ingredients

• 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 

• 2 bay leaves 

• One 750-milliliter bottle Riesling or other dry white wine 

• 1 teaspoon caraway seeds (optional)

Directions

• 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 saut� 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.

Nutrition (per serving)

• Calories: 115 cal

• Total fat: 1g

• Saturated fat: <1g

• Monounsaturated fat: <1g

• Polyunsaturated fat: <1g

• Cholesterol: 2mg

• Sodium: 1g

• Carbohydrate: 21g

• Fiber: 2g

• Protein: 2g