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Combine the onion, garlic, butter, wine, 1/2 cup of stock, and thyme in a heavy skillet and simmer briskly for 10 minutes. Uncover and cook, stirring occasionallly, for 5 - 7 minutes or until the onions are browned and tender. Stir in the sauerkraut, bay leaf, and enough remaining stock to barely cover the contents. Simmer, covered, for 30 - 40 minutes, stirring occasionally, until the sauerkraut is tender, lightly browned, and the liquid has been absorbed. Discard the bay leaf and season to taste with salt and pepper. Serve mixed thoroughly into mashed potatoes.
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|Serving Size: 1 Serving (418g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 52 (76%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 15.3mg||5 %|
|Sodium 824.1mg||28 %|
|Potassium 12.6mg||0 %|
|Total Carbohydrate 3g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2.7g|
|Protein 0.1g||0 %|
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Calories per serving: 68
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