Bavarian Sauerkraut

INGREDIENTS:

1 jar (about 32 ounces) sauerkraut, drained and rinsed

1 tablespoon vegetable oil

1 onion, finely chopped

2 cloves garlic, minced

1 apple, peeled, cored, and diced

1/2 cup dry white wine

1 bay leaf

5 juniper berries (optional)

1 teaspoon caraway seeds

1 teaspoon sugar

Salt and pepper, to taste

1 cup chicken or vegetable broth

2 tablespoons unsalted butter (optional, for added richness)

DIRECTIONS:

Step 1: Prepare Sauerkraut:

Drain the sauerkraut and rinse it under cold water. Squeeze out excess liquid.

Step 2: Sauté Aromatics:

In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes.

Add minced garlic and diced apple to the pot. Sauté for an additional 2-3 minutes until the apple begins to soften.

Step 3: Add Sauerkraut:

Add the rinsed sauerkraut to the pot and stir to combine with the onions and apples.

Step 4: Seasoning:

Pour in the dry white wine and add the bay leaf, juniper berries (if using), caraway seeds, sugar, salt, and pepper. Stir well to distribute the seasonings.

Step 5: Simmer:

Pour in the chicken or vegetable broth, ensuring the sauerkraut is mostly submerged. Bring the mixture to a simmer.

Reduce the heat to low, cover the pot, and let it simmer for at least 30-40 minutes. Stir occasionally.

Step 6: Finish with Butter (Optional):

If desired, stir in unsalted butter at the end for added richness. Adjust salt and pepper to taste.

Step 7: Serve:

Remove the bay leaf and juniper berries before serving. Serve the Bavarian sauerkraut hot as a side dish to complement various German dishes.