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Traditional German Sauerkraut

Photo by flickr user vlx

A perfect dish for summer. Great side for your Fourth of July party. Good as a side-dish, or on top of a grilled sausage.


Drain sauerkraut, blanch in boiling water for 5 minutes, then drain again. Peel, core, and chop apples.
Saute onion in butter or oil, then add apples. Combine with sauerkraut, then add bay leaf, clove, salt and pepper to taste. Add white wine and simmer 1-2 hours, stirring occasionally.

After 1-2 hours, add grated potato and continue cooking until desired degree of dryness.

Serves 8 or more.


  • 2 Lbs. Sauerkraut (in a can or jar)
  • 2 Onions, chopped (white or yellow)
  • 2-3 Apples
  • 2 Tbsp. Butter or Oil
  • 1 Bay Leaf
  • 1 Clove or Juniper Berry
  • Salt and Pepper to taste
  • 2 Cups White Wine
  • 1 Potato, peeled and grated