Ingredients Edit

• 2 lbs of sauerkraut, rinsed and drained
• 1 cup of water
• 1 tbsp of caraway seeds
• 1 tbsp of sugar
• 2 tbsp of lard or butter
• 2 tbsp of flour

Directions Edit

1. Rinse the sauerkraut once with water, and put into a pot along with the caraway seeds and tablespoon of sugar, and cup of water.
2. Slowly cook till kraut is soft about ½ hour.
3. When kraut is soft, blend 2 tbsp of butter or lard with 2 tbsp of flour and stir into the kraut mixing it in and stirring while the roux cooks to thicken the kraut.
4. Be sure it simmers a few minutes to cook away the raw flour.
5. Keep warm.