by Sue Lau | Palatable Pastime
This simple side dish reflects the flavors of Ohio that I have come to know and love. With it, you can take a simple can of kraut, and instead of dumping it in a pan and heating it, you can add a depth of flavor and spice that will bring it to a whole new level.
It’s perfect for serving with things like pork chops or simple grilled or seared smoked sausages or other wursts. Add a tossed salad to your entree with this and perhaps a few slices of rye bread with herb butter and you’re all set.
- 1 tablespoon olive oil
- 1 medium yellow onion, cut pole to pole
- 1/2 red bell pepper, thinly sliced
- 1/2 cup apple cider
- 1 cup Chicken broth
- 1 teaspoon German mustard (such as Dusseldorf)
- 2 cups sauerkraut, drained
- 2 tablespoons sour cream
- 1/2 teaspoon Hungarian paprika
- Saute onion and bell pepper in olive oil until onion is translucent.
- Stir in the apple cider, chicken broth and mustard.
- Add the drained sauerkraut and stir to mix.
- Bring to a boil, then reduce heat, cover and simmer for thirty minutes.
- Stir in the sour cream and paprika.
From the kitchen of palatablepastime.com
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