1Rinse sauerkraut in a colander and press out excess liquid. Heat fat in big dutch oven, saute onion and apple till light brown. Add kraut, stir to coat with fat, cover and cook on low heat 10 minutes or more.
2Add enough stock to almost cover kraut, add caraway seed, cover and cook on low heat 1 1/2 to 2 hours, adding more liquid if needed.
3Stir in the flour and water, cook about 5 minutes more.
4For Weinkraut, use 3/4 cup wine for part of stock.
Best when reheated.