German Style Sauerkraut
- Ready In:
- 1hr 45mins
- Fry bacon until almost crisp.
- Add onion and cook until limp.
- Add rinsed sauerkraut.
- Add water to cover.
- Put caraway and juniper in a tea ball or wrap in cheesecloth so it can be removed later.
- Add bay leaf.
- Cover and let simmer for 1 hour, stirring occasionally.
- Add more water if necessary.
- Should be juicy but not soupy.
- Remove spices.
- Stir in shredded potato.
- The potato will melt and turn saucy.
- Stir in wine.
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RECIPE SUBMITTED BY
I've been cooking for over 45 years now. First I made Jello pudding. Next I learned how to make cream sauce. I still like creamed tuna over toast, rice or mashed potatoes. Many years ago I found a greeting card that said "When I retire I'm going to move to a big house in the country and live with a lot of cats...I've already got a start on the cats." I bought the store's entire stock and sent them to EVERYBODY! Well, now I'm retired, I live in a regular sized house in the country (on about 80 acres), I have a bunch of cats and feed a lot of other critters. There's a mini pig (she's still pretty big),a lop-eared rabbit, a vole who moved in under the stove, a huge flock of chickens, loads of songbirds, an opossum behind the barn(who sneaks in to eat), herons in the spring, pacific tree frogs, and the occasional coyote. We're even in the territory of a couple of golden eagles who stop by a couple of times a year. That's a chicken on my shoulder. JC (Junior Chicken). How he ended up as an indoor chicken is a long, complicated story. JC never learned to crow right. Maybe it was being deprived of role models in his formative months.