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Red Onions
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Gamboa, Consuelo
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Red Onion Sauerkraut
Gourmet Archives
3 tablespoons vegetable oil
5 1/2 cups thinly sliced red onion (1 pound)
3 whole cloves
5 juniper berries
4 cups thinly sliced red cabbage (1/4 head)
A 1-pound package sauerkraut, drained
3 tablespoons packed dark brown sugar
1/2 cup dry red wine
1/4 cup red wine vinegar
1 bay leaf
In a large heavy skillet or Dutch oven heat oil over medium high heat
until hot but not smoking and in it sauté the onion with cloves and the
juniper berries, stirring, until browned, about 10 minutes. Add the cab-
bage, sauerkraut, sugar, wine, vinegar and bay
leaf. Let simmer, stirring
occasionally and adding water [or wine] if mixture becomes dry, until
the cabbage
is tender, at least 30 minutes. [We cook it longer!]
Serves 6
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