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Weinkraut

by Ashe Ganser
(Northern Michigan)

This is basically just sauerkraut that is baked with wine and apples. My oma, Mariane Hoeksema, always used to make it for me and my sisters when we were younger. We were always asking for "weinkraut" because that's what she called it (but I'm not sure if that's what it's really called).

Ingredients:

  • 1 qt sauerkraut
  • 1/4 cup sliced onions
  • 2 tbsp. butter (or bacon drippings )
  • 1 1/2 cup white wine (or your favorite)
  • 1/2 cup beef stock (or bouillon)
  • 1 tsp. brown sugar
  • 1 tsp. celery seeds
  • 2 or 3 medium-size apples (whatever kind you'd like)

    Directions:

  • 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°F oven 30 minutes longer.

    • Comments for
    Weinkraut

    Click here to add your own comments

    Oct 19, 2011
    		 Similar to Latvian version
    by: scijj

    Change the celery to caraway seed and just put in bouillon instead of wine.

    Click here to add your own comments

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