Viennese Sauerkraut Recipe

How to make it

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• In a colander, wash the sauerkraut for 15 seconds under cold running water. Set aside and let drain.
• Cut onion in half lengthwise then slice each half into 1/8 inch slices cutting across the onion.
• In a 4 quart heavy-bottomed stainless steel or enamal pan, melt half of the butter over medium heat.
• Add onions and, while constantly stirring, saute' for 6 minutes or until lightly browned.
• Add the sauerkraut, chicken stock, ham, bay leaves, caraway seeds, salt, white pepper and sugar.
• Stir gently until all the ingredients are well combined.
• Cover with a tight-fitting lid and simmer slowly until juices have reduced down to 1/2 inch below the level of the sauerkraut.
• With a fine grater, grate about half of the potato directly into the sauerkraut to create a light binding. Stir potatoes immediately into sauerkraut to prevent potatoes from turning brown.
• In a small pan melt the remaining butter over medium heat until golden in color (about 60 seconds). Pour over sauerkraut and stir.
• When you make less sauerkraut than the recipe calls for, start with the stock or broth at least 1 inch higher than the level of the sauerkraut and boil it down to 1/2 inch below the level of the sauerkraut.
• This reheats very well so it can be made ahead of time and just reheated.
• It is great on Rueben sandwiches.
• I have made it with cooked bacon, German sausage, smoked sausage and leftover ham. The meat in the sauerkraut just adds to the flavor when you pile the sauerkraut on a French roll or hoagie roll and make Ruebens.
• Just slice a section of you choice of sausage in half, lengthwise, brown on each side. Place on the roll and pile on the sauerkraut.
• The recipe can very successfully be cut in half or smaller for fewer servings.