 |
Caraway Sauerkraut
|
 |
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.
|
Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |