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