2 tablespoons margarine
2 cans (16 ounces each) sauerkraut, drained
1-1/2 cups dry white wine
Melt margarine in 10-inch skillet over low heat; add sauerkraut. Cover and cook, stirring occasionally, 30 minutes; add wine. Heat to boiling; reduce heat. Cover and simmer until liquid is absorbed, about 45 minutes.
6 servings.
Tip: This is a mild variation of sauerkraut. Fresh sauerkraut can be used. Follow directions above except-simmer until liquid is absorbed, about 1 hour.
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