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Ingredients
- 1 lrg Onion, halved and sliced in ... thin half moons
- 2 x Garlic, crushed
- 1 Tbsp. Butter
- 1/4 c. Dry white wine
- 1 1/2 c. Stock
- 1 tsp Thyme, dry
- 1 lb Sauerkraut, rinsed, liquid removed, ... squeezed dry (get jar)
- 1 x Bay leaf Salt and pepper to taste
Directions
- Combine the onion, garlic, butter, wine, 1/2 c. of stock, and thyme in a heavy skillet and simmer briskly for 10 min. Uncover and cook, stirring occasionallly, for 5 - 7 min or possibly till the onions are browned and tender. Stir in the sauerkraut, bay leaf, and sufficient remaining stock to barely cover the contents. Simmer, covered, for 30 - 40 min, stirring occasionally, till the sauerkraut is tender, lightly browned, and the liquid has been absorbed. Throw away the bay leaf and season to taste with salt and pepper. Serve mixed thoroughly into mashed potatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 514g | |
| Recipe makes 2 servings | |
| Calories 163 | |
| Calories from Fat 58 | 36% |
| Total Fat 6.59g | 8% |
| Saturated Fat 3.96g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 2132mg | 89% |
| Potassium 627mg | 18% |
| Total Carbs 18.07g | 5% |
| Dietary Fiber 8.0g | 27% |
| Sugars 7.17g | 5% |
| Protein 5.15g | 8% |
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