Braised Cabbage And Sauerkraut

• 4 tablespoons butter
• 1/2 pound large mushrooms, quartered
• 1 cup slice onions
• 2 cloves garlic, mashed
• 1 1/2 pounds cabbage, trimmed of tough outer leaves and core and coarsely shredded
• 1 pound sauerkraut, rinsed and drained
• 2 cups chicken broth, boiling
• 1 cup dry white wine
• Salt and freshly ground black pepper
• 1 bay leaf
• 23 cup sour cream
• 1 teaspoon poppy seeds

1. Preheat oven to 375 degrees
2. Melt butter in a heavy casserole.
3. Add mushrooms and saute over high heat until mushrooms begin to brown.
4. Lower heat to medium, stir in onion and garlic and saute until they are tender.
5. Add cabbage, sauerkraut, chicken broth and wine.
6. Mix to distribute the ingredients.
7. Season with salt and pepper.
8. Add bay leaf, cover and place in preheated oven for 2 1/2 hours until virtually all liquid in pan has been absorbed.
9. Remove bay leaf.
10. Check seasonings.
11. Serve directly from the casserole or transfer to a serving dish.
12. Sour cream sprinkled with poppy seeds should be served alongside.

butter, mushrooms, onions, garlic, cabbage, sauerkraut, chicken broth, white wine, salt, bay leaf, sour cream, poppy seeds

Taken from cooking.nytimes.com/recipes/10205 (may not work)