Braised Sauerkraut
serves 6
2 pounds fresh or canned sauerkraut, drained and rinsed
1/2 pound (8 ounces) bacon, cut into 1/2-inch pieces
1 medium carrot, peeled and cut into 1/4-inch dice
1 large yellow onion, finely diced
4 Tablespoons unsalted butter
1 bay leaf
1 cup dry white wine
2-3 cups chicken stock
Kosher salt and freshly ground black pepper
Preheat the oven to 325º F. In a medium pot, bring 2 quarts of water to a simmer. Add the bacon and cook for 10 minutes. Remove the bacon with a slotted spoon and drain on paper towel-lined plate. Heat the butter in a large Dutch oven over medium heat. Add the bacon, carrot, and onion; sauté for 10 minutes. Reduce the heat to medium-low. Stir in the sauerkraut, cover and cook for 10 minutes more. Add the bay leaf, wine, and enough stock to cover the sauerkraut. Season lightly with salt and bring to a simmer. Place the buttered round of parchment paper on top of the sauerkraut; cover and place in the preheated oven. Cook until most of the liquid has been absorbed; about 4-5 hours. Enjoy!
Printed from thegalleygourmet.net