Sauerkraut with Juniper Berries

If possible, use prepared sauerkraut without preservatives (or homemade if you’re lucky enough to have access to some); it’s sold in bulk in specialty stores or in jars at some natural food stores. Substitute caraway seeds for the juniper berries if you like. Other vegetables you can use: shredded fresh cabbage.

2 tablespoons butter or neutral oil, like grapeseed or corn

1 onion, sliced

11/2 to 2 pounds sauerkraut, rinsed

1 bay leaf

1 tablespoon juniper berries, crushed lightly with the side of a knife, or caraway seeds

1 cup chicken, beef, or vegetable stock , or not-too-dry white wine

< ul>

Put the butter or oil in a large, deep skillet over medium heat. When the butter melts or the oil is hot, add the onion and toss until it begins to wilt, about 3 minutes.

Add the remaining ingredients, stir, and cook until some of the liquid bubbles away, 1 to 2 minutes. Cover, lower the heat, and cook until the sauerkraut is tender, about 30 minutes. Serve hot or warm (this can also be reheated successfully).

Sauerkraut with Juniper Berries and Ham.
• Add 8 ounces chopped thinly sliced cooked ham in Step 2 about halfway through the cooking.

MAKES: 4 to 6 servings

TIME: 40 minutes