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Recipe Summary

Yield:
6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Source

Oxmoor House Homestyle Recipes

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