Post by chief_cook2 on Sept 14, 2004 6:49:07 GMT -6
3 tablespoons vegetable oil
5 1/2 cups thinly sliced red onion (about 1 pound)
3 whole cloves
5 juniper berries*
4 cups thinly sliced red cabbage (about 1/4 medium head)
a 1-pound package sauerkraut, drained
3 tablespoons firmly packed dark brown sugar
1/2 cup dry red wine
1/4 cup red-wine vinegar
1 bay leaf
*available in spice section of supermarkets
In a large heavy skillet (measuring about 12 inches across and 2 1/2 inches deep) heat oil over moderately high heat until hot but not smoking and sauté onion with cloves and juniper berries, stirring, until browned, about 10 minutes. Add cabbage, sauerkraut, sugar, wine, vinegar, and bay leaf and simmer stirring occasionally and adding water if mixture becomes dry, until cabbage is tender, about 30 minutes. Sauerkraut may be made 2 days ahead and chilled, covered.
Discard bay leaf and serve sauerkraut at room temperature.
Serves 6.