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!

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