Braised Sauerkraut - Pressure Cooker

"Entered for safe-keeping, Steffen's Mom's German recipe, from steffensdinners.com. Takes about 20 minutes of pressure cooking. If the canned sauerkraut is very salty, soak for 2-3 hours in water. Change the soaking water every hour."
 
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Ready In:
43mins
Ingredients:
5
Serves:
8-10
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ingredients

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directions

  • Set the pressure cooker over medium heat.
  • Add butter and bacon. Cook bacon for 2-3 minutes.
  • Add caraway seeds and onions. Cook until onions have softened, do not brown them.
  • Add drained sauerkraut. Stir to coat with the fat. Cook for 2-3 minutes.
  • Add white wine.
  • Put on lid, bring up to high pressure, then adjust to just maintain high pressure. Cook for 15 minutes.
  • Remove from heat. Let stand until cooker has depressurized naturally.
  • Serve immediately or let cool down, refrigerate and reheat before serving. Steffen says it is even better reheated.

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I love to eat yummy healthy foods!
 
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