Fry bacon in Dutch oven over medium heat until crisp; remove bacon; drain on paper towels. Trim fat from pork; cut pork into 1-inch pieces. Brown pork in bacon fat; drain. Sprinkle pork with paprika, caraway seed, 1 Tsp salt & the garlic. Stir in sauerkraut, water, onions & potatoes. Sprinkle with 1/2 Tsp salt. Heat to boiling; reduce heat, cover & simmer until pork is tender, about 1 hour. Crumble bacon & sprinkle bacon & parsley over pork mixture. Serve with sour cream. Serves 4-6. MRS WESLEY (LINDA) HAMM From the , Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from G Internet, G Internet.