Riesling-Braised Sauerkraut and Apples Recipe

Name: Riesling-Braised Sauerkraut and Apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups drained sauerkraut from 2 pound packages sauerkraut (not canned); 1 Granny Smith apple; 1 McIntosh apple; 3 tablespoons unsalted butter; 1 cup finely chopped shallot (3 large); 1 cup finely chopped onion (1 medium); 1 (1/2-ounce) piece slab bacon, rind discarded; 1 cup dry Riesling; 1 cup chicken broth; 2 teaspoons minced fresh thyme; 5 juniper berries *; 1/2 Turkish or 1/4 California bay leaf; 2 cups heavy cream (optional); 3 tablespoons apple schnapps (optional); 3/4 teaspoon salt; 1/4 teaspoon black pepper

Servings: persons

4 cups drained sauerkraut from 2 pound packages sauerkraut (not canned)
1 Granny Smith apple
1 McIntosh apple
3 tablespoons unsalted butter
1 cup finely chopped shallot (3 large)
1 cup finely chopped onion (1 medium)
1 (1/2-ounce) piece slab bacon, rind discarded
1 cup dry Riesling
1 cup chicken broth
2 teaspoons minced fresh thyme
5 juniper berries *
1/2 Turkish or 1/4 California bay leaf
2 cups heavy cream (optional)
3 tablespoons apple schnapps (optional)
3/4 teaspoon salt
1/4 teaspoon black pepper

1
Cover sauerkraut with cold water by 1 inch in a large bowl and soak 5 minutes, then drain in a colander.
2
Repeat soaking and draining once more, pressing on sauerkraut.
3
Preheat oven to 325F.
4
Peel and core apples and cut into 1/4-inch-thick slices.
5
Cook shallot and onion in butter in a 4- to 5-quart pot over moderate heat, stirring, until softened, 8 to 10 minutes.
6
Add apples, bacon, wine, broth, thyme, juniper berries, and bay leaf and bring to a simmer, then stir in sauerkraut.
7
Cover pot with foil, then lid, and braise in middle of oven until tender, 1 to 1 1/2 hours.
8
Discard bay leaf.
9
Meanwhile, simmer cream and schnapps in a 2-quart saucepan until reduced to about 1 cup, about 40 minutes.
10
Add cream mixture, salt, and pepper to sauerkraut and stir well.
11
Available at many supermarkets and Penzeys Spices (800-741-7787).

779

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 cups drained sauerkraut from 2 pound packages sauerkraut (not canned), 1 Granny Smith apple, 1 McIntosh apple, 3 tablespoons unsalted butter, and more.

Yes, Riesling-Braised Sauerkraut and Apples falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Riesling-Braised Sauerkraut and Apples

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions