Braised Sauerkraut with Paprika

saveur.com

Lisa Davis Smith

6 thick slices bacon (6 oz.), cut into thin strips

2 tbsp. unsalted butter

1⁄2 large Vidalia onion, halved and thinly sliced (1 cup)

3⁄4 tsp. kosher salt

1 large red bell pepper, stemmed, seeded, and thinly sliced (1 ½ cups)

Freshly ground black pepper

4 garlic cloves, minced (1 Tbsp.)

1 tsp. tomato paste

1 tsp. minced fresh rosemary

2 tsp. sweet smoked paprika

2 tsp. hot smoked paprika, or substitute ground cayenne to taste

½ cup dry white wine

3 packed cups finely shredded green cabbage

2 packed cups good-quality brined sauerkraut such as Bubbies brand, drained but not rinsed

2 1⁄2 cups chicken stock

2 bay leaves

1 tbsp. finely grated raw white potato

Directions at saveur.com

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