Uncle Emil’S Czech-Style Sauerkraut

• 1 (15 ounce) can sauerkraut
• 4 tablespoons butter
• 1 medium potato (peeled & grated)
• 1 medium onion (grated)
• 1 cup applesauce (Don't use unsweetened)
• 1 teaspoon caraway seed

1. Put sauerkraut & liquid, butter & caraway seeds in a lrg saucepan over med heat. When the mixture begins to bubble slightly, lower heat to simmer.
2. Peel & grate the potato & onion. Add them to top of the kraut & press lightly into the kraut w/the flat surface of a spoon. Do not stir into the kraut.
3. Cover & cont to simmer (add sml amt of water as needed) till the grated potato is cooked. Now combine the pan contents (this process keeps raw potato from scorching &/or sticking to the bottom of the pan).
4. Add the applesauce, mix well & taste. Add more applesauce if you prefer a sweeter, more apple flavored kraut.
5. All we need now is some meat flavor in the kraut. If you have meat drippings for that, deglaze your meat pan & add to the kraut. If not, add a chicken bouillon cube to the kraut. Be sure it's completely dissolved & mixed in well w/the kraut. Serve it up!
6. NOTES: After pan contents are combined in #3, stir freq to ck moisture & prevent any ingredients from sticking to the pan. --- After the last step, you can cont to simmer if you feel the kraut is too liquid, but is unlikely to be needed.

sauerkraut, butter, potato, onion, do, caraway seed

Taken from www.food.com/recipe/uncle-emil-s-czech-style-sauerkraut-167274 (may not work)