By The Krautfather Main Dishes
September 24, 2012
1 Jar or can Frank's kraut
1 Small head cabbage, shredded 2-3 cups
1 Large onion, chopped
10 slices bacon
1 T Coriander Seeds
1 T Caraway Seeds
1 T Celery Seeds
3 Bay Leaves
1/2 Cup Brown Sugar
1 Cup Broth
1 Cup White Wine
1Cook bacon until crisp and set aside.
2On medium heat saute onions, coriander, caraway and celery seeds in bacon grease until cooked down, about 10 minutes.
3Add shredded cabbage, Frank's Kraut, bay leaves, broth, wine and brown sugar and simmer on low for 1 - 1 1/2 hours, until you think everything is tender and cooked through.
4Stir often; if it looks like it is getting dry add more liquid, wine or broth.
5Taste as you go and if it stills seems a little sour; just add more brown sugar.
6After it is done, stir in the crumbled bacon bits and serve with braised brats if you like.
June 22, 2017
Perfect detailed recipe by June. Love it and definitely recommended
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