This is a cooked sauerkraut and is good on its own as well as in recipes, such as Choucroute Garni, that call for cooking sauerkraut with other ingredients. The sauerkraut that Native Offerings makes is lacto-fermented and is best eaten raw.
4 T butter
12 c finely shredded cabbage
1 1/2 c water
1 c minced onion
1 large (tart) apple, peeled, cored, roughly chopped
1 t salt
1/2 t ground black pepper
1/2 c fruity (German) white wine
1 medium potato, grated, optional
1. Melt the butter in a large pot. Add the cabbage. Cook, stirring frequently, for 5 minutes. Add the water, onion, apple, salt, and pepper. Combine. Partially cover the pot and cook, stirring occasionally, until cabbage is tender, about 15 minutes (this depends on how finely you shredded the cabbage).
2. Add the wine and optional potato. Cook, uncovered, an additional 5 minutes or until the potato is cooked through. Serve warm or at room temperature.