This recipe is from ongoing contributor Christine Rubba.


SAUERKRAUT
(from Christine Rubba)

Ingredients-kraut:
• 1 can of sauerkraut (Hengstenberg one of the best German brands)
  or
• 1 Bicks sauerkraut in a jar (usually has wine in it)

Ingredients-other:
  • 1 apple, cut into small pieces
  • 1 onion (optional), cut into small pieces
  • 1 small potato (optional), grated
  • 2 cup beef broth (Knorr beef cubes work well too)
  • 2 Tbsp. lard or vegetable oil
  • 1 piece of smoked ham (about 300 gram)
Preparation-meat:
  1. Boil the smoked ham separately for 1/2 hour.
  2. Take a 1/2-inch slice and cut it into small pieces to use in the sauerkraut.
  3. Keep the remaining ham warm; you will eat the finished sauerkraut with it.
Preparation-kraut:
  1. If using boullion cubes, boil water and prepare broth according to directions.
  2. Use both the kraut and the liquid from the container. If necessary, add up to 1/2 cup of water.
  3. If you do not care for a lot of sour taste, then go ahead and rinse.
  4. Boil the kraut and apple for 30 to 45 minutes until soft.
  5. Put lard or vegetable oil in a pan, heat, add the cut up onion and fry for 5 minutes or so until soft.
  6. Add the kraut, the cut up pieces of ham, and beef broth, and bring to a simmering boil.
  7. You can thicken up the sauerkraut by adding a grated potato.
  8. Boil for another 10 minutes.
  9. Done. Guten Appetit!
Serving suggestions:
Serve with the remaining smoked ham, smoked sausage or bratwurst.