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Description Edit

Goes great with roast pork. It is a creamy-style sauerkraut

Ingredients Edit

Directions Edit

  1. Drain juice from kraut.
  2. With kraut still in bag add tap water.
  3. Pour kraut and water into a saucepan and heat over a low flame.
  4. Fry bacon, crumble and add to kraut, saving fat for onion.
  5. Saute onion in fat till soft and add to kraut.
  6. Add potato to kraut.
  7. Simmer for 45 minutes.
  8. Make a roux by adding flour to bacon fat.
  9. If too sour add 1 tsp sugar to kraut.
  10. Good dining.

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