Swedish Sauerkraut

• 1 lb smoked pork jowl, diced (I think I used some ham and salt pork)
• 2 medium yellow onions, peeled and sliced
• 1 lb green cabbage, cored and shredded
• 2 quarts sauerkraut (packed in a glass jar)
• 1 apple, cored and coarsely chopped
• 2 cups dry white wine
• 1 tablespoon light brown sugar
• 1 teaspoon caraway seed
• 1 teaspoon fresh ground pepper (to taste)

1. Heat a 4 to 6 quart pot and add the diced pork. Brown the pork to render most of its fat. Remove the pieces of pork from the pot and set aside. Pour off most of the fat, leaving 2 tablespoons in the pot.
2. Add the onions to the pot and saute a few minutes. Add the cabbage and reserved pork and cook, covered, 5 minutes until the cabbage collapses.
3. Rinse the sauerkraut in a colander and squeeze dry.
4. Add the sauerkraut to the pot with the remaining ingredients and combine. Cover and simmer gently for 1 hour, stirring occasionally.

pork jowl, yellow onions, green cabbage, sauerkraut, apple, white wine, light brown sugar, caraway seed, fresh ground pepper

Taken from www.food.com/recipe/swedish-sauerkraut-197190 (may not work)