Bavarian Sauerkraut

2 tablespoons unsalted butter (optional, for added richness)

How To Make Bavarian Sauerkraut

Step 1: Prepare Sauerkraut:

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

Step 2: Sauté Aromatics:

2. 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.
3. 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:

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

Step 4: Seasoning:

5. 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:

6. Pour in the chicken or vegetable broth, ensuring the sauerkraut is mostly submerged. Bring the mixture to a simmer.
7. 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):

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

Step 7: Serve:

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

Tips:

• For a deeper flavor, you can use bacon fat instead of vegetable oil.
• Experiment with the level of sweetness by adjusting the amount of sugar to your liking.
• Juniper berries add a distinctive flavor, but they are optional and can be omitted if not available.
• This sauerkraut dish pairs well with sausages, pork chops, or any traditional Bavarian meal.

Enjoy the rich, tangy flavors of Bavarian sauerkraut as a delightful side dish that brings a taste of Germany to your table!