Sauerkraut Braised in Wine

• 2 tablespoons lard or neutral oil, like corn or grapeseed
• 1 1/2 to 2 pounds sauerkraut, rinsed
• 1 onion, sliced
• 1 bay leaf
• 1 teaspoon juniper berries, crushed with the side of a knife
• 1 cup Gewurztraminer or Riesling, not too dry
• Freshly ground black pepper to taste

1. Heat the lard in a large skillet over medium heat until hot.
2. Add the sauerkraut and onion and toss until the onion begins to wilt, 5 to 10 minutes.
3. Add the remaining ingredients except the pepper, stir, and cook until some of the wine bubbles away, a minute or two.
4. Cover, lower the heat, and cook until the sauerkraut is tender, about 30 minutes.
5. Add a good grinding of black pepper and serve.

lard, sauerkraut, onion, bay leaf, juniper berries, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/sauerkraut-braised-in-wine-386117 (may not work)