Red onion sauerkraut

Yield: 1 servings

Measure Ingredient
3 tablespoons Vegetable oil
5½ cup Thinly sliced red onion; (about 1 pound)
3 \N Whole cloves
5 \N Juniper berries*
4 cups Thinly sliced red cabbage; (about 1/4 medium
\N \N ; head)
1 pounds Package sauerkraut; drained
3 tablespoons Firmly packed dark brown sugar
½ cup Dry red wine
¼ cup Red-wine vinegar
1 \N Bay leaf

*available in spice section of supermarkets In a large skillet (measuring about 12 inches across and 2½ inches deep) heat oil over moderately high heat until hot but mot smoking and saute onion with cloves and juniper berries, stirring, until browned, about 10 minutes. Add cabbage, sauerkraut, sugar, wine, vinegar, and bay leaf and simmer, stirring occasionally and adding water if mixture becomes dry, until cabbage is tender, about 30 minutes. Sauerkraut may be made 2 days ahead and chilled, covered. Discard bay leaf and serve sauerkraut at room temperature.

Yield: 6 servings

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9212 Converted by MM_Buster v2.0l.

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