Serves 8
6 tablespoons butter or olive oil
4 slices bacon, cut into 1/2-inch pieces
1 small onion, thinly sliced
3 tart apples, peeled, cored, and thinly sliced
2 jars (2 pounds each) sauerkraut, drained
1 bottle (12 ounces) beer, allowed to go flat
1 teaspoon caraway seed
Salt and black pepper to taste
In a heavy pot, melt the butter, render the bacon for a few minutes. Add the onion and apples. Saute 3 minutes.
Place sauerkraut in the pot. Pour in the beer, caraway seed, and salt and pepper. Toss together and bring to a boil. Cover tightly, reduce the heat, and simmer for 45 minutes. Alternatively, bake in an oven preheated to 350 degrees for 1 hour. (Note: For an uptown version of this dish, I substitute 2 cups of dry champagne for the beer and add 1 teaspoon minced ginger while sauteing the onion and apples. Don’t tell my grandmother!)
