
Entrées
Classic German Sauerkraut
Ingredients
- 2 cups mirepoix, brunois
- 2 tablespoons canola oil
- 3 cloves garlic, minced
- ½ cup apple, diced
- 2 quarts sauerkraut, lightly rinsed
- 1 cup apple cider
- Salt and pepper, as needed
- Chives, minced, as needed
Preparation
Sweat mirepoix in canola oil. Sweat garlic briefly and then add apple. Add kraut and heat through. Add cider, return to boil. Cover and cook in preheated 350 F oven for 25 minutes. Cool and season with salt and pepper. Finish with chives. Makes 14 to 16 servings.
Executive Chef Ben Pollinger; Oceana; New York