Poland Polish Cookery

Sauerkraut in Wine

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.


2lbs sauerkraut
1 cup dry white wine
1 tbsp butter
1 onion, grated
2 tsp flour
1/2 tsp Maggi extract


  1. 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.
  2. Dust with flour and mix. Add Maggi and then some sugar to your liking. Cook for an additional 5 minutes.