Gertie’s Sauerkraut and Apples
6 tablespoons butter or olive oil
4 slices bacon, cut into one half inch pieces (optional)
1 small onion, thinly sliced
3 tart apples, peeled, cored and thinly sliced
2 jars (2 pounds each) sauerkraut, drained
1 bottle (12 ounces) beer, allowed to go flat
1 teaspoon caraway seed
salt and black pepper to taste
In a heavy pot, melt the butter and if using, render the bacon
for a few minutes. Add the onion and apples. Saute 3 to 4 minutes.
Place sauerkraut in the pot. Pour in the beer, caraway seed, and
salt and pepper. Toss together and bring to a boil. Cover tightly,
reduce the heat, and simmer for 45 minutes. Alternatively, bake
in an over preheated to 350 degrees for 1 hour.
Note: For an uptown version of this dish I substitute 2 cups of
dry champagne for the beer and add 1 teaspoon minced ginger while
sautéing the onion and apples.
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