Bavarian Sauerkraut

Step 1: Prepare Sauerkraut:
Drain the sauerkraut and rinse it under cold water. Squeeze out excess liquid.
Step 2: Sauté Aromatics:
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes.
Add minced garlic and diced apple to the pot. Sauté for an additional 2-3 minutes until the apple begins to soften.
Step 3: Add Sauerkraut:
Add the rinsed sauerkraut to the pot and stir to combine with the onions and apples.
Step 4: Seasoning:
Pour in the dry white wine and add the bay leaf, juniper berries (if using), caraway seeds, sugar, salt, and pepper. Stir well to distribute the seasonings.
Step 5: Simmer:
Pour in the chicken or vegetable broth, ensuring the sauerkraut is mostly submerged. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let it simmer for at least 30-40 minutes. Stir occasionally.
Step 6: Finish with Butter (Optional):
If desired, stir in unsalted butter at the end for added richness. Adjust salt and pepper to taste.
Step 7: Serve:
Remove the bay leaf and juniper berries before serving. Serve the Bavarian sauerkraut hot as a side dish to complement various German dishes.
Tips:
For a deeper flavor, you can use bacon fat instead of vegetable oil.
Experiment with the level of sweetness by adjusting the amount of sugar to your liking.
Juniper berries add a distinctive flavor, but they are optional and can be omitted if not available.
This sauerkraut dish pairs well with sausages, pork chops, or any traditional Bavarian meal.
Enjoy the rich, tangy flavors of Bavarian sauerkraut as a delightful side dish that brings a taste of Germany to your table!