Sautéed+Sauerkraut

=Sautéed Sauerkraut=



__** INGREDIENTS **__
 * 400g (14oz) sauerkraut
 * water
 * 50g (1.75oz) carrot
 * 30g (1.05oz) onion
 * 50g (1.75oz) butter
 * salt
 * sugar.

__** PREPARATION **__ Melt butter in a large saucepan. Chop onion and sauté it in butter until light brown. Chop sauerkraut into smaller pieces and add to the saucepan. If you want the sautéed sauerkraut to be light in colour, cover sautéing onions with boiling water, cover the saucepan immediately and cook over a low flame. If you want the sauerkraut to be darker, sauté onions in an uncovered pan, adding water only after some time. Cook sauerkraut for 2-3 hours. In the last 20 minutes, add grated carrots. When sauerkraut is tender, add salt and sugar to taste. (If the sauerkraut is not as dark as you would like, add caramelised sugar to the pan). Serve with roast pork, chops and other fatty meat dishes.

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