Frank’s kraut Merry Old Germany

By The Krautfather  

September 24, 2012

  • Prep: 10 mins
  • Cook: 20 mins


2 pounds fresh Frank's kraut

1 quart chicken stock

1 bottle Riesling

1 shredded onion

1 bay leaf

1/2 pound small white seedless grapes

white sausages, 3/4 pound

thick smoked bacon, 1/2 pound

2 pounds potatoes (peeled ,cooked ,hot)


1Rinse the Frank's kraut very well with plenty of water

2In a preferably earthenware pot mix the rinsed Frank's kraut, the grapes (no stems please),the chicken stock and the bay leaf; bring to boil for 3-4 minutes.

3Add the wine (start with half the bottle) and let it simmer for another 4-5 minutes

4In a frying pan, with a bit of butter, put the shredded onion to fry until it becomes glazed.

5Add to the simmering Frank's kraut, mix well. Salt to taste and maybe a bit of sugar (1 tsp, max) to reduce acidity and increase taste

6Allow to simmer for another 5 minutes, adding wine if it becomes to dry.

7Serve with cooked white sausages, cooked thick bacon and a nicely chilled Riesling. DonĀ“t forget the potatoes and a little German mustard. Guten Apetit und Prost!


Nutrition Facts

Serving Size4

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