Ingredients
1
large onion, halved lengthwise and thinly sliced crosswise (2 cups)
2
large garlic cloves, finely chopped
1
tsp cumin seeds, toasted
10
whole allspice, crushed
1
(28-oz) can whole tomatoes in juice
1/2
cup packed dark brown sugar
3
lb packaged sauerkraut, rinsed well and drained
Directions
1.
Cook onion and garlic in oil in a 3 1/2- to 4-quart heavy saucepan over moderately low heat, stirring occasionally (stir more frequently toward end of cooking), until golden brown, about 30 minutes. Increase heat to moderate, then add cumin and allspice and cook, stirring, 30 seconds. Add tomatoes (including juice), brown sugar, salt, and pepper and simmer, stirring occasionally and breaking up tomatoes, 10 minutes. Stir in sauerkraut and bring to a boil, then reduce heat and simmer, partially covered, stirring occasionally, until most of liquid is absorbed, about 30 minutes.
3.
Sauerkraut can be cooked 2 days ahead and cooled, uncovered, then chilled, covered. Reheat with 1/2 cup water, covered, over low heat.
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