1 qt sauerkraut
1/4 c sliced onion
2 T butter or bacon drippings
2 or 3 medium-size apples
1 1/2 c white wine
1/2 c beef stock or bouillon
1 t brown sugar
1 t celery seeds
Drain kraut slightly. Cook onion in butter or drippings until transparent. Add sauerkraut and stir; cook slowly. Wash, peel, and core apples; dice fruit and add to sauerkraut. Add wine and enough stock or bouillon to
cover. Cook slowly, uncovered, for 30 minutes. Add sugar and celery seeds; cover and finish cooking in moderate 325 degree oven 30 minutes longer. Serves 4 to 6. |
