Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Potatoes Sauce
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg Onion -- halved and sliced in
- thin half moons
2 Garlic -- crushed
1 tb Butter
1/4 c Dry white wine
1 1/2 c Stock
1 ts Dried thyme
1 lb Sauerkraut -- rinsed, drained,
- squeezed dry
1 Bay leaf
Salt and pepper -- to taste
Combine the onion, garlic, butter, wine, 1/2 cup of stock, and thyme
in a heavy skillet and simmer briskly for 10 minutes. Uncover and
cook, stirring occasionallly, for 5 to 7 minutes or until the onions
are browned and tender. Stir in the sauerkraut, bay leaf, and enough
remaining stock to barely cover the contents. Simmer, covered, for 30
to 40 minutes, stirring occasionally, until the sauerkraut is tender,
lightly browned, and the liquid has been absorbed.
Discard the bay leaf and season to taste with salt and pepper. Serve
mixed thoroughly into mashed potatoes.
