William Woys Weaver included this recipe from a local farming family in his book Pennsylvania Dutch Country Cooking (Abbeville Press, 1993).
Yield: serves 6
- 1⁄3 cup walnut oil
- 2 tbsp. yellow mustard seeds
- 3 medium yellow onions, peeled and sliced
- Salt and freshly ground black pepper
- 2 cups chicken stock
- 2 lb. sauerkraut, rinsed thoroughly
- 1 tbsp. freshly grated ginger
- 15 juniper berries
- Heat oil in a large skillet over medium heat. Add mustard seeds and cook, stirring frequently, until they begin to pop, about 3 minutes. Reduce heat to low, add onions, season with salt and pepper, and cook, stirring occasionally, until onions are very soft and golden, about 45 minutes.
- Add stock, sauerkraut, and ginger. Add juniper berries to sauerkraut mixture (berries can be simply stirred in or tied in cheesecloth and removed before serving). Cook, stirring occasionally, adding water if mixture becomes too dry, for 1 1⁄2 hours. Adjust seasoning with salt and pepper and serve.