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  Added: Apr 07, 2006  •  Visited (573)  •  Print version Print this recipe (49)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
Sauerkraut With Wine And Grapes
(Weinkraut)
What You Need:
  • 2 pounds fresh sauerkraut
  • 2 tablespoons bacon fat
  • 2 cups dry white wine
  • ˝ pound seedless green grapes

  • How To Cook:
    1. Drain the sauerkraut, wash it thoroughly under cold running water, and then let it soak in a pot of water for 10 to 20 minutes, depending upon its acidity. A handful at a time, squeeze the sauerkraut until it is completely dry.

    2. In a heavy 3-quart casserole or saucepan, heat the bacon fat over moderate heat until a light haze forms above it. Add the sauerkraut and cook for several minutes, separating the strands with a fork.

    3. Pour in the wine, and bring it to a boil. Then reduce the heat to its lowest point, cover the casserole, and simmer for 1˝ to 2 hours, or until the sauerkraut has absorbed most of the wine. (If at any point during the cooking the sauerkraut seems dry, add a few tablespoons of wine from time to time.)

    4. Stir in the grapes, cover the casserole again, and simmer for 10 minutes longer. Serve at once from a heated platter or serving bowl.
     
    To serve 6
     This recipe is also available in:
    Cuisine » Europe » Germany
    Main Ingredient » Vegetables » Sauerkraut
    Main Ingredient » Condiments » Wine
    Main Ingredient » Berry » Grape & Raisin
    Dish » Side Dishes

     





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