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German Sauerkraut

5 slices thick lean bacon

2 medium yellow onions, peeled and sliced

3 quarts sauerkraut in glass jar or fresh, drained and lightly rinsed

1 tablespoon brown sugar

1 cup dry white wine

1 bay leaf

12 whole juniper berries or 2 teaspoons caraway seed

Freshly ground black pepper to taste

1 cup grated peeled potatoes


1. Place all of the ingredients in a heavy kettle and cover and simmer gently 2 hours. Serves 8 to 9.


Barbara Wolf, 2240 Saratoga Drive, Hermitage

WINNERS // Main 96 Cookbook page
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Updated Aug. 18, 1997
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