2 mediumapples, chopped
1 mediumonion, chopped
1/3+ cbutter or margarine
1 cwater/white wine*
1/2 csalt pork, scored every ½ inch
2 jar(s)sauerkraut, equals 32oz**
1 mediumpotato, grated
How to Make GERMAN SAUERKRAUT
- Chop apples and onions then sauté them in butter until transparent. Add water*, spices and salt pork. Place sauerkraut loosely into mixture and simmer two hours at very low heat, stirring occasionally to prevent mixture from sticking. If liquid evaporates, add a little more water. After cooking time has elapsed, finely grate the raw potato into the sauerkraut. Stir with a fork until well mixed. Let it simmer five minutes more, and the sauerkraut is ready. Great served with sausages.
- *You can use ½ portion white wine instead of all water in the sauerkraut mixture. It is good either way. As it says above, use more water when the liquid evaporates.
- **If you want the kraut to be stronger, do not rinse it. If you prefer it a bit milder, rinse it lightly in a strainer.