Sauerkraut is synonymous with Polish cuisine, so it is not surprising to come across a variety of recipes in Polish Cookery that make interesting use of it. North Americans are generally apt to use it cold, right out of the jar, but here we find a cooked concoction that has been heavily seasoned with wine, onions, butter and Maggi extract in order to create a savoury and aromatic side dish in contrast to the sharp acidity of the raw ingredient.
1 cup dry white wine
1 tbsp butter
1 onion, grated
2 tsp flour
1/2 tsp Maggi extract
- Squeeze out as much liquid as possible from the sauerkraut and then simmer in a pan with wine, butter, onion and salt and pepper for 30 minutes.
- Dust with flour and mix. Add Maggi and then some sugar to your liking. Cook for an additional 5 minutes.