Try it with Oven-roasted Sausages with Riesling, Apples and Pears!
1 tablespoon unsalted butter2 slices bacon, about 2 ounces1 large yellow onion, chopped6 juniper berries, coarsely crushed¼ teaspoon caraway seeds, coarsely crushed1 cup dry to semi-dry Riesling or Gerurztraminer1 cup chicken stock1 jar prepared sauerkraut, 32 ounces1 small head of cabbage, quartered, cored and thinly slicedKosher salt and freshly ground black pepper
In a large heavy soup pot, warm the butter over medium heat. Add the bacon, onions, juniper berries and caraway seeds and cook until the onions are soft and the bacon just beings to take on some color, 10 minutes. Add the wine, chicken stock, sauerkraut and cabbage and cook covered, stirring occasionally, until the cabbage is very soft, 1 ½ hours. Season with salt and pepper as needed.
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