June's Sauerkraut Recipe

By June Sinclair, Chandler, AZ

Ingredients

1 Jar or can Sauerkraut
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

Directions

Cook bacon until crisp and set aside. On medium heat saute onions, coriander, caraway and celery seeds in bacon grease until cooked down, about 10 minutes.

Add shredded cabbage, sauerkraut, 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.

Stir often; if it looks like it is getting dry add more liquid, wine or broth. Taste as you go and if it stills seems a little sour; just add more brown sugar.

After it is done, stir in the crumbled bacon bits and serve with braised brats if you like.

Servings

6-8

Time to prepare

25 minutes. Cook Time: 1 hour 45 minutes.

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