Name: German Sauerkraut
Prep time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 Bay leaf; 12 Whole Juniper berries; (or 2 teaspoons caraway; Black Pepper freshly ground; 2 md Yellow onions; peeled and; And lightly rinsed; 1 tb Brown sugar; 1 c Dry white wine; 1 c Grated peeled potatoes; 5 sl Thick lean bacon; cut up; 3 qt Sauerkraut in glass jars or

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INGREDIENTS

1 Bay leaf
12 Whole Juniper berries
(or 2 teaspoons caraway
Black Pepper ; freshly ground
2 md Yellow onions; peeled and
And lightly rinsed
1 tb Brown sugar
1 c Dry white wine
1 c Grated peeled potatoes
5 sl Thick lean bacon; cut up
3 qt Sauerkraut in glass jars or

Servings

INSTRUCTIONS

Place all the ingredients in a heavy kettle and simmer gently for 2 hours. This recipe serves 8 to 9 as part of a full German meal. Comments: In the early days in this country this dish was a regular among the German immigrants because it was cheap and it was delicious. Do try this dish. It will give sauerkraut a new image in your house. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-19-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-06-1995 Recipe by: Jeff Smith

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Nutrition

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Serving Size: 1 Serving (11g)
Recipe Makes: 8 servings

Calories: 19
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1.4mg		0 %
Potassium 10.3mg		0 %
Total Carbohydrate 3.6g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 3.6g
Protein 0g		0 %
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Calories per serving: 19

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