516. TRADITIONAL SAUERKRAUT with BACON

1/2 cup water
1/2 cup onion, chopped
2 slices bacon
1 apple, cored and quartered
1 bag sauerkraut, rinsed and strained
1/2 cup white wine
Caraway seeds
pepper to taste

Place the two slices of bacon in a small pot and heat. When bacon begins to soften and grease begins to coat the pot, add the onions. When onions are soft, add water and apples. When apple begins to soften and dissolve add sauerkraut and white wine. Season with caraway seeds (enough to speckle the sauerkraut) and pepper to taste. Cover and let simmer until kraut is tender. If liquid evaporates, add more water. The beauty of sauerkraut is that it cannot be overcooked. Leftover cooked sauerkraut will keep in your refrigerator for 3-4 weeks, ready to be reheated when you're in the mood for a Bratwurst.


courtesy of: Karl Ehmer Quality Meats, 63-35 Fresh Pond Road, Ridgewood, New York 11385