Quick Sauerkraut and Apples

[VEGETARIAN]

Makes 8 servings

• 2 Tbsp. unsalted butter
• 1 cup thinly sliced onion
• 4 lb. refrigerated sauerkraut, rinsed and drained
• 2 cups thinly sliced Gala, Fuji, or Red Delicious apples
• 1 cup dry white wine
• 3 to 4 Tbsp. packed dark brown sugar
• ½ tsp. kosher salt
• ½ tsp. black pepper
• 1 cup chopped Gala, Fuji, or Red Delicious apple (optional)
• 1 to 2 Tbsp. unsalted butter (optional)
• 1 Tbsp. snipped fresh dill (optional)

DIRECTIONS

In a 4- to 5-qt. heavy Dutch oven melt 2 Tbsp. butter over medium-high heat. Add onion; cook 6 minutes or until golden, stirring occasionally. Stir in sauerkraut, sliced apples, and wine. Bring to boiling; reduce heat. Simmer, covered, 1 hour or until sauerkraut is tender, stirring occasionally. Stir in brown sugar, salt, and pepper.

If desired, in a medium skillet cook chopped apple in 1 to 2 Tbsp. butter just until softened. Top sauerkraut with chopped apple and, if desired, dill.

Per serving 141 cal., 3 g fat (2 g sat. fat), 8 mg chol., 773 mg sodium, 21 g carb., 7 g fiber, 13 g sugars, 2 g pro.