Source: Roberta Brisson (My great aunt taught me how to make it with the grated potato as an option.) Drain liquid from sauerkraut (it may be washed off and drained, and once again if it is too sharp), add caraway to taste, if desired, and enough water to cover. Grate the potato on the smallest side of a hand grater, if desired (my sister did not like grated potatoes in her sauerkraut, I did). Cook 20 to 30 minutes. saute onion in a small amount of lard until onion is light brown. Add flour and sugar, if desired, and cook 5 minutes or until slightly thickened and add to sauerkraut. Cook for an additional 5 minutes. This is great with breaded pork tenderloin and dumplings, or roasted pork and dumplings. Posted to recipelu-digest Volume 01 Number 634 by QueenBerta@aol.com on Jan 29, 1998
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|Serving Size: 1 Serving (17g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 154 (100%)|
|Amt Per Serving||% DV|
|Total Fat 17.1g||23 %|
|Saturated Fat 6.7g||33 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 16.2mg||5 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 154
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