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Sauerkraut

An authentic Sauerkraut recipe from a person with German ancestry.
Author: Helen Mueller Baur, given to Linda Baur Higgs

Ingredients

  • 1 large can sauerkraut
  • ½ stick (¼ cup) butter
  • 1 onion peeled and finely chopped
  • 1 apple cored, grated, and chopped
  • 1 potato peeled and grated

Optional:

  • dry wine
  • caraway seeds

Instructions

  • Rinse the sauerkraut in 2 cans of water.
  • Melt the butter in a large pan or Dutch oven.
  • Add chopped onion and grated apple.
  • Simmer on low heat, with cover on, for 5 minutes or so.
  • Add rinsed sauerkraut and enough water to almost cover the ingredients in the pan.
  • Mix well. (Could add the dry wine, and/or caraway seeds, at this point).
  • Get the ingredients hot.
  • Add grated raw potatoes gradually.
  • Simmer for 5 minutes, to cook the potatoes.
  • Serve, after the potatoes are cooked.