Apples stuffed with saurkraut

Yield: 4 Servings

Measure Ingredient
4 larges Baking apples
2 cups Drained canned or cooked sauerkraut
⅛ teaspoon Pepper
¼ teaspoon Caraway seed
Salt ; as needed
¼ cup Water or dry wine
4 large baking apples Remove the pulp and discard the core,

source: joy of cooking Cookbook Preheat oven to 375 degress Pare the tops of :

leaving a ½ inch shell. Chop the pulp, and add to it : 2 cups drained canned or cooked sauerkraut ⅛ teaspoon pepper

¼ teaspoon caraway seed salt , as needed Fill the shells. Place them in a dish with ¼ cup water or dry wine. Bake until tender. Baste frequently.

Posted to MM-Recipes Digest by Deb <leadfoot@...> on Sep 23, 1998, converted by MM_Buster v2.0l.

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