Slow Cooker Apples and Sauerkraut 1/2 cup unsalted butter -- (1 stick) 2 large onions -- coarsely chopped 1/4 cup sugar 6 cups finely shredded green cabbage -- about 1 1/2 medium heads 3 cans sauerkraut -- (15-oz each), rinsed, drained, squeezed dry 2 medium Granny Smith apples -- peeled, cored, thinly sliced
Melt the butter in a large skillet over medium-high heat. Add the onions and sugar and saute until the onions begin to soften, 3 to 4 minutes. Transfer the mixture to the insert of a 5 to 7-quart slow cooker. Add the remaining ingredients and stir to combine. Cover and cook on low for 4 to 5 hours, until the cabbage is tender. Serve the sauerkraut from the cooker set on warm. Serves 6 to 8. AuthorNote: My friend Martha Mand made an Estonian dish called 'Hapukapsa', a caramelized apple and sauerkraut dish that she serves stuffed in a (Favorite] at holidays. Martha's recipe translates well to the slow cooker, which allows the apples and sauerkraut to caramelize with a long slow braise. Serve this dish with [Favorite] or alongside corned [Favorite]. Source: "Slow Cooker: The Best Cookbook Ever by Diane Phillips, 2009." S(Formatted by Chupa Babi): "Feb 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 208 Calories; 14g Fat (55.5% calories from fat); 2g Protein; 22g Carbohydrate; 5g Dietary Fiber; 35mg Cholesterol; 683mg Sodium. Exchanges: 2 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : Cooker: 5 to 7-quarts Time: LOW for 4 - 5 hours _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
