Wine braised Bavarian style sauerkraut with apple,  easily made in the slow cooker.

Bavarian Sauerkraut

By Sue Lau | Palatable Pastime

For today, I am sharing a favorite version of “wine kraut” which is traditionally German, and is something I like to serve alongside other things when I am not cooking them together, as I would a pot of sauerkraut and pork or sausages. Some examples might be if I have grilled some bratwursts and wanted this on top, or made schnitzel, or German roasted chicken.

They say you can always tell a German, but not very much!

And oh do I find that to be true, being of some German heritage myself, and so is my husband (you can tell by my name, which is definitely German and not Chinese as you might think).

And besides that, you can always tell if someone doesn’t love their sauerkraut, as they might just dump it from the can and heat it right in the brine.

I think  I might cry if I see it…

And Mom, bless her heart, did that, and I hated kraut as a child. But since my husband loved kraut, I knew I had to do something about its inherent ickiness when not properly prepared. I worked on it  for some time,  but I don’t think I really mastered  it until I took some tips from Jeff Smith, the Frugal Gourmet, to heart.

And after that, everything was smooth sailing. And I became a sauerkraut queen.

So I hope you love this as much as I do- the wine makes it a bit different from other kraut. And of course, the apple is a very mellowing influence. And if you happen to enjoy my kraut cooking activities, and want more, I have listed a few at the bottom of the page.

Keep an open mind about the sauerkraut nut bread and also the pie. It has a mellow flavor kind of like coconut, also in texture. Not disgusting at all.

Also make sure to look over the apple recipes from  the other bloggers who have worked very hard to make apple week a success. Lots of goodies in there, as well as a different collection posted each and every day.

~s

Apple Recipe Roundup:

Sauerkraut Pie