Weinkraut (Sauerkraut With Wine And Apples)

• 1 quart sauerkraut
• 1/2 cup sliced onion
• 2 tablespoons butter or 2 tablespoons bacon drippings
• 2 -3 medium apples (about 2 cups)
• 1 1/2 cups white wine
• 1/2 cup beef stock or 1/2 cup bouillon
• 1 tablespoon brown sugar
• 1 teaspoon celery seed
• 1/4 teaspoon caraway seed (optional)

1. Drain sauerkraut slightly.
2. Cook onion in butter or drippings until transparent and very lightly browned;
3. Add sauerkraut and stir; cook slowly.
4. Wash, peel, and core apples (I usually leave the peel on one of them for color); dice fruit and add to sauerkraut.
5. Add wine and enough stock or bouillon to cover. Cook slowly on the medium heat, uncovered, for 30 minutes.
6. Add sugar, caraway if using and celery seeds; cover and finish cooking in moderate 325u0b0 oven 30 minutes longer until most of the liquid has cooked off but it is not dried out.

sauerkraut, onion, butter, apples, white wine, beef stock, brown sugar, celery, caraway

Taken from www.food.com/recipe/weinkraut-sauerkraut-with-wine-and-apples-171180 (may not work)