Name: EFK Sauerkraut
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 to 8 side-dish servings
Ingredients: 2 pounds prepared sauerkraut, drained and lightly rinsed if very salty; 1 tablespoon unsalted butter or bacon fat; 1 medium yellow onion, thinly sliced; 1 tart apple, peeled and coarsely grated; 1 cup low-sodium chicken or vegetable broth; 1/2 cup unsweetened apple juice; 1 teaspoon caraway seeds; 1 bay leaf; 1 teaspoon brown sugar, optional, to balance acidity; 1/2 teaspoon black pepper; Salt only if needed after cooking

Directions

Melt the butter in a Dutch oven over medium heat. Add the onion and cook until softened, 5 to 6 minutes. Add the grated apple and cook 2 minutes. Stir in the sauerkraut, broth, apple juice, caraway, bay leaf, brown sugar if using, and black pepper. Bring to a gentle simmer, reduce the heat to low, cover, and cook 25 minutes. Uncover and simmer another 10 to 15 minutes, stirring occasionally, until the liquid is mostly absorbed and the kraut is tender but not dry. Remove the bay leaf, taste, and add salt only if needed. Serve warm.

Equipment

Dutch oven or heavy saucepan with lid; cutting board; chef's knife; box grater; wooden spoon; measuring cups and spoons

Food safety & storage

This recipe begins with commercially prepared or otherwise safely fermented sauerkraut; it does not provide a home-fermentation method. Keep prepared leftovers refrigerated within 2 hours and reheat leftovers to 165°F.

EFK Sauerkraut

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.