Active Time

　　15 min

　　Total Time

　　2 1/4 hr

　　Store-bought sauerkraut undergoes an amazing transformation when gently simmered with apples and white wine. The cabbage's crispness gives way to a seductive silkiness, while the fruit and a spoonful or two of brown sugar offset its acidity.

　　

Ingredients

Makes 8 servings

　　1 large onion, thinly sliced

　　2 tablespoons unsalted butter

　　4 pounds sauerkraut, rinsed and drained

　　2 Gala, Fuji, or Red Delicious apples, thinly sliced

　　1 cup dry white wine

　　1 to 2 tablespoons packed dark brown sugar

　　

Step 1

Cook onion in butter in a 4-to 5-quart heavy pot over medium-high heat, stirring occasionally, until golden, about 6 minutes. Stir in sauerkraut, apples, and wine and bring to a simmer.

　　

Step 2

Cover pot and reduce heat, then simmer, stirring occasionally, until sauerkraut is very tender, about 2 hours.

　　

Step 3

Stir in 1 tablespoon brown sugar and 1/2 teaspoon each of salt and pepper. Add more brown sugar, salt, and pepper to taste.

　　

What to drink:

Step 4

Josmeyer Les Folastries

　　Gewürztraminer '05

　　Cooks' note:

　　Sauerkraut with apples can be made 3 days ahead and chilled. Reheat before serving.