German sauerkraut cooked with wine is known as "Weinkraut" in German. This recipe calls for purchased sauerkraut, but you can certainly make your own.
The potato in this recipe acts as a thickener and is often used in sauerkraut cooked in wine or any other type. Serve this tasty side dish with grilled sausages or bratwurst and puréed potatoes made with a ricer, or a slice of bread to soak up the juices.
Makes 4 servings.
- 1 small onion
- 1 tablespoon lard or oil
- 1 (28-ounce) can or jar sauerkraut
- 1 small potato
- 3/4 cup dry white wine
- 2 teaspoons sugar
- 8 ounces green grapes (optional)
- 1 teaspoon caraway seed (optional)
- 2 ounces cooked, diced bacon (optional)
- Peel 1 small onion and cut it into small cubes. In a skillet, sauté the onion for about 5 minutes in 1 tablespoon lard or oil.
- Loosen the sauerkraut with a fork and rinse if it is too salty. Add the sauerkraut to the skillet with the onion.
- Peel and grate 1 small potato. Add the grated potato, 3/4 cup dry white wine, and 2 teaspoons sugar. Stir and then simmer for at least 20 minutes.
- If you want to, add washed, halved grapes 10 minutes before serving. Don't forget to remove the seeds if they have any.
- You can also add 1 teaspoon caraway seeds and 2 ounces diced, cooked bacon to the sauerkraut if you wish.
|Nutritional Guidelines (per serving)|
|Total Fat||6 g|
|Saturated Fat||2 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||8 g|