Wednesday, May 25, 2016

West Michigan Sauerkraut with Apple Cider



6 cups of apple cider
2 pounds of sauerkraut, drained and rinsed (Do not use sauerkraut that has been packed in vinegar. Sauerkraut is cabbage fermented in salt.)
1 teaspoon of caraway seeds





Reduce the cider over high heat to 1 cup. Watch the reduction closely at the end so it does not burn.

Add the drained and rinsed sauerkraut and the caraway seeds.

Stir well and simmer over low heat until the kraut is hot.

Serve.

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