I wanted to share this great sauerkraut recipe I made for our Oktoberfest party. I’m sure a few of you will stop reading here, but please read on! If you are ambivalent about sauerkraut (I was at one point), this might change your mind. It manages to taste both tangy and buttery, and of course, it’s also a healthy way to get your veggies.
America is in financial turmoil, so I’ll betray my secrets and tell you how I whipped this up on a budget. We bought jars of Kühne organic sauerkraut, made in Germany, from my favorite secret gourmet store. If I was making this for dinner tonight, I would have stopped by the farmers’ market for apples, but since I had 20 pounds of apples on my shopping list and a budget to follow, I headed to Price Rite where I got Ginger Gold apples for only 99 cents a pound.
Baked Sauerkraut with Apples
adapted from Lüchow’s German Cookbook
- 1 quart sauerkraut
- 1/2 sliced onion
- 2 tbs butter
- 2-3 apples
- 1/2 bottle dry white wine
- 1 tsp brown sugar
- 1/2 c. stock
Drain kraut slightly. Cook onion in butter until transparent. Add sauerkraut, stir cook slowly.
Wash, peel and core apples, dice fruit and add to sauerkraut. Add wine and enough stock to cover. Cook slowly, uncovered for 30 minutes. Add sugar, cover and cook in 325 oven 30 minutes longer.
The leftovers are delicious!