Weinkraut

Weinkraut
Sauerkraut With Wine And Grapes

From Time/Life's Foods of the World - The Cooking of Germany, 1969:

To serve 6:

2 pounds fresh sauerkraut
2 tablespoons bacon fat
2 cups dry white wine
1/2 pound seedless green grapes

Drain the sauerkraut, wash it thoroughly under cold running water, and then let it soak in a pot of water for 10 to 20 minutes, depending upon its acidity. A handful at a time, squeeze the sauerkraut until it is completely dry.

In a heavy 3-quart casserole or saucepan, heat the bacon fat over moderate heat until a light haze forms above it. Add the sauerkraut and cook for several minutes, separating the strands with a fork. Pour in the wine, and bring it to a boil. Then reduce the heat to its lowest point, cover the casserole, and simmer for 1.5 to 2 hours, or until the sauerkraut has absorbed most of the wine. (If at any point during the cooking the sauerkraut seems dry, add a few tablespoons of wine from time to time.)

Stir in the grapes, cover the casserole again, and simmer for 10 minutes longer. Serve at once from a heated platter or serving bowl.