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Caraway Sauerkraut
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6 bacon strips, chopped
1 medium onion, chopped
2 bags or jars (32 ounces each) sauerkraut, rinsed and drained
1 tablespoon caraway seed
2 cups water
1 large potato, peeled and shredded
In a 5-qt. Dutch oven, cook bacon and onion until onion is golden
brown, about 8-10 minutes. Add sauerkraut and caraway; mix well. Add
water; bring to a boil. Reduce heat; cover and simmer for 1-1/2
hours, stirring occasionally. Add potato. Cook for 20 minutes or
until potato is tender.
Yield: 18-20 servings.
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |