Yield: 1 servings
|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.