Recipe from the Dome

For the cold days of winter

German Sauerkraut

Ingredients: 

one yellow onion

bacon fat or frying oil

one large jar sauerkraut

one small jar applesauce

one ham hock or block of salt pork

one Knor pork or beef bullion cube

a tablespoon caraway seed in cooking bag

one cup water

two tablespoons cornstarch (for thickening)

Pre-fry the chopped onion in a pan (using bacon fat adds flavor)

Put sauerkraut in a sieve and thoroughly rinse with water to take off the super sour taste

(reserve a half cup of the kraut to add sour later if you like)

Put sauerkraut, onions, half a jar of applesauce, and ham hock or salt pork in a crock pot

Add the bag of caraway, bouillon cube and the water

Cook all on high till all ingredients bubble

Turn to low slow cooking and cook all day or overnight

When ready to eat, the additional raw sauerkraut may be added for a sourer flavor

Use two tablespoons cornstarch to thicken if needed

Serve with kielbasa, smoked or any other flavored sausages (these can be warmed in the sauerkraut pot in last 20 minutes of cooking)