Braised Sauerkraut (Pressure Cooker)

To continue my mini-series on German cooking: This recipe is how my Mom cooks sauerkraut: with butter, bacon, onion, caraway seeds and white wine. It takes about 20 minutes in the pressure cooker and tastes wonderful.

Ingredients

• about 4 lb / 2 kg sauerkraut (jars or cans)
• 2 tbsp unsalted butter
• 2 oz / 60 g bacon, diced
• 1 small onion, chopped
• 1 tbsp caraway seeds
• about 2 cups / 500 ml dry white wine

Preparation

1. Set pressure cooker over medium heat. Add butter and bacon. Cook bacon for 2-3 minutes. Add caraway seeds.
2. Add the onion and cook until softened, without browning.
3. Add sauerkraut (without the liquid from the jars or cans). Stir to coat with the fat. Cook for 2-3 minutes.
4. Add white wine. Put on the lid and cook for 15 minutes at high pressure. Adjust heat as necessary.
5. Remove from heat, let stand until the pressure has dropped.
6. Serve immediately or let cool down, refrigerate and reheat before serving. It's even better when reheated!

Notes

• If the canned sauerkraut is very salty (taste a little sample!), soak it in water for 2-3 hours, changing the water every hour.

Yields about 8-10 servings

Preparation time about 30-40 minutes