1. In a large pot or Dutch oven, heat the drippings. 2. Add the sliced onions and apples, cooking until onions get transparent, but not colored. 3. Add the sauerkraut. 4. Add the stock or water, and the onion with the cloves, bay leaf, juniper berries, salt and sugar. 5. Cover pot, and cook over low heat for about 45 minutes. 6. *Ifwater has been used instead of stock, add a piece of lean bacon or pork to the cabbage to improve the flavor. 7. When the cabbage is done (after about 45 minutes), thicken the mixture with the grated potato (or corn flour mixed with water). 8. Remove the bacon/pork from the sauerkraut and season with salt and freshly ground pepper to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
