Friday, 23 February 2024

Chocolate Rabbit

 

Last week we served bratwurst and hot dogs for Sunday dinner. I bought a glass jar of something labelled “Bavarian-Style Sauerkraut” to serve alongside. It wasn’t. But this is:

 

Bavarian-Style Sauerkraut

 

1 tablespoon bacon drippings

1 cup finely chopped onion

2 (16 ounce) packages sauerkraut, undrained

1/2 cup chicken broth

1/2 cup cooking sherry (We rarely have this on hand, so we substitute apple juice or more broth.)

1 tablespoon packed brown sugar

1 teaspoon caraway seeds

 

In a pan, cook and stir onion in hot bacon drippings until soft and translucent; about 5 minutes. Place sauerkraut with juice into a large bowl and cover with water. Use your hands to squeeze out as much water and juice as possible. Add squeezed sauerkraut to onion in the skillet. Stir chicken stock, sherry, brown sugar, and caraway seeds into sauerkraut mixture. Reduce heat to low; simmer, stirring occasionally, until most of the liquid has evaporated, 30 to 40 minutes. Serve warm.

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