Ingredients
1 LB sour kraut
1 small white onion
2 oz thick cut smoked ham on speck
2 tbs of bacon fat
Salt and Pepper to taste
½ tsp granulated white sugar
½ tsp caraway seeds
½ cup white wine
1 tsp white wine vinegar or Buona Cucina Champaign Specialty Vinegar
½ vegetable broth
Directions
Squeeze as much liquid as you can out of the sour kraut, then put it in a bowl.
Peel and dice onion into small pieces
Cut smoked ham into small pieces.
Heat the bacon fat in a skillet on med heat add diced onion and chopped ham. Cook stirring frequently until onions are transparent.
Add the sour kraut to pan and stir to combine.
Season with salt and pepper and caraway seeds.
In a separate bowl, whisk together wine, vinegar, and vegetable broth.
Add mixture to pan and bring to a boil- while stirring
Reduce heat to low, cover and simmer for 30 minutes.
Taste and season again if needed.
Remove from heat- cool and serve.
Recipe by Chef Tammy Fox