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German Sauerkraut

Yield 6 to 8 servings


  • 1 small onion, chopped
  • 1 medium apple, peeled, cored, and chopped
  • 2 tablespoons bacon drippings
  • 1 (32-ounce) jar sauerkraut
  • 1 tablespoon caraway seeds
  • 1 teaspoon salt
  • 1 1/2 cups water
  • 1 small baking potato, peeled and grated

How to Make It

  1. Sauté onion and apple in hot bacon drippings in a Dutch oven until tender. Add sauerkraut, caraway seeds, salt, and water. Bring to a boil. Reduce heat; cover and simmer 1 hour and 15 minutes. Stir in potato; simmer 30 minutes. Cool. Cover and refrigerate overnight.

  2. Serving Suggestions: German Sauerkraut may be served cold or hot with corned beef or frankfurters.

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