CATEGORIES
INGREDIENTS
- 3 Tablespoons butter
- 3/4 cup chopped onion
- 3 cans (14oz.) sauerkraut, drained
- 1 cup grated raw potato
- 1 1/2 teaspoons caraway seeds
- 2 Tablespoons light brown sugar
- 2 1/2 cups boiling water
DIRECTIONS
- In hot butter in 5 quart dutch oven, saute onion until golden, about 3 minutes. Add sauerkraut, potato, caraway seeds, brown sugar and 2 1/2 cups boiling water. Bring to boiling, reduce heat, simmer, uncovered for 20 minutes, stirring occasionally.
- **A nice side dish with roast pork.
