Laske Sauerkraut

Hans uses a prepared German sauerkraut that he seasons. He prefers the US made German lable Kruegermann, but any other brand may be used. Buy kraut packed in glass rather than a can for the cleanest flavor
Large jar sauerkraut drained Salt 1/2 cup diced onion Oil 1/2 tsp caraway seed 1 cup chicken stock* 1 slice bacon, diced 1/2 tsp Hungarian paprika 1 tsp sugar 1 tsp vinegar 1 whole bay leaf 1 peeled cored apple	Put a thin layer of oil, diced onion and diced bacon into a saucepan and brown. Over medium to low heat, add sauerkraut and stir well Add chicken broth, caraway seed, paprika, sugar, vinegar and bay leaf. Grate the apple into the mixture to make it creamier. Bring to a boil, then lower heat and simmer 20 minutes, watching that it does not burn. Salt and pepper to taste. Remove bay leaf before serving.

Comment: This method produces a mellow sauerkraut that retains the basic flavor of the kraut but eliminates the sometimes offensive bite. The original recipe called for using either an apple or a peeled potato, but having tried the potato once, I'm sticking with apple.