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Sauerkraut with Caraway Seeds

Posted By Sara Moulton On November 21, 2012 @ 5:52 pm In Recipes,Side Dishes | No Comments

Two 14 1/2 ounce cans sauerkraut, drained
1/2 cup packed dark brown sugar
1/3 cup cider vinegar
2 tablespoons caraway seeds
2 tablespoons unsalted butter
3 medium onions, finely chopped

Serves 8 to 12

Combine the sauerkraut in a large saucepan with the sugar, vinegar, caraway seeds, and 2 cups water. Bring to a boil over high heat, stirring often. Reduce the heat to low and cover. Simmer, stirring occasionally, until the sauerkraut has absorbed some of the liquid and is very dark, about 1 1/2 hours.

Melt the butter in a small skillet over medium heat. Add the onions and cook, stirring, until softened, about 5 minutes. Remove the cover from the sauerkraut and increase the heat to high. Bring to a boil and cook until most of the liquid has evaporated, stirring frequently. Stir in the onion mixture and cook 5 minutes longer. Serve hot.


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