Bavarian-style wine kraut

By Mark Ferguson of Richmond VA
Date: 11/25/2008

Ingredients

1 cup diced onion
1 tablespoon pork or bacon fat
2 pounds sauerkraut, drained and rinsed
1 tablespoon sugar
1 teaspoon caraway seed
1/2 cup chicken stock
1/2 cup white wine or dry sherry

Directions

In a Dutch oven, saute the onion in the fat until it is soft. Add the sauerkraut, sugar, caraway seed, stock and wine, and mix thoroughly. Reduce the heat and simmer until all the liquid is evaporated. This is very good served with sausages, pork or ham.