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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Having married into a Polish family, I had to learn to cook sauerkraut properly, as it was frequently served as an accompaniment to pork, ham and homemade kielbasa. This is how my M-I-L taught me to make it. Ingredients:
2 tablespoons butter |
1/2 cup chopped onion |
1 quart sauerkraut, well rinsed and squeezed dry |
1 potato, peeled and grated |
1 teaspoon caraway seed |
2 -3 cups boiling water |
Directions:
1. Melt butter in a Dutch oven or a heavy saucepan.
2. Add onion and cook until golden yellow.
3. Stir in sauerkraut and 1/2 cup water, cook for about 8 minutes.
4. Add potato and caraway seed, mix well.
5. Pour in about 2 cups of boiling water.
6. Cook uncovered over low heat for 30 minutes.
7. Cover, and continue cooking for 30 minutes longer.
8. If it starts to dry out, add the additional 1/2 cup of boiling water.
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