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Baked Sauerkraut With Apples

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“This German recipe is borrowed (with a tweak) from Recipes4us.co.uk. The original recipe calls for 120ml beef stock, but I wanted a vegetarian version. You could revert to the beef stock or replace my suggested vegetable stock with a small amount (say ½ teaspoon) of Marmite or Vegemite dissolved in 120ml of very hot water. Recipe posted for Zaar World Tour 2005.”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the butter in a large oven proof lidded casserole dish, add the onions and sauté until soft and transparent.
  2. Add the sauerkraut, mix well and cook, uncovered, over a low heat for 5 minutes.
  3. Add the apples to the sauerkraut mixture together with the wine and enough stock to cover; mix well then continue to cook over a low heat for 30 minutes; preheat the oven to 170C, 325F, gas mark 3 during this cooking time.
  4. Stir in the sugar and celery seeds then cover and transfer to the oven; bake for 30 minutes and serve hot.

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