Braising sauerkraut softens the tanginess of the raw kraut making it an ideal addition to heavy pork roasts, ribs or sausages and with mashes potatoes rounding out the perfect hearty dinner.
2 slices bacon (or 1 Tbsp butter)
1 large onion
4 dried juniper berries
1/4 tsp caraway seeds
1 cup dry white wine (riesling or gewürztraminer)
1 cup chicken stock
2 lbs prepared sauerkraut, drained
1 head red cabbage
Dice the bacon (if using), mince the onion, crush the berries and seeds.
Heat a heavy sauce pan over medium-high heat. Add bacon (or butter), onion, berries and seeds and cook, stirring often, until the onion is soft, about 8-10 minutes.
Cut cabbage in half, core and cut through the stem end into 8 wedges. Then thinly slice crosswise.
Add the wine, stock, sauerkraut and cabbage. Reduce the heat to medium-low, cover, and cook stirring occasionally for at least 1 1/2 and up to 2 hours.
Transfer to a warmed serving bowl or serve from the pot. Can be topped with pork roast, ribs or sausages. Serve with assorted mustards.