Sauerkraut A'La 'Alsacienne

• 1 (19 ounce) can wine-cured sauerkraut
• 1/2 lb bacon, chopped
• 1 large carrot, thinly sliced
• 2 onions, thinly sliced
• 2 tablespoons parsley, chopped
• 1 bay leaf
• 2 tablespoons celery leaves, chopped
• 1 beef bouillon cubes, softened in boiling water or 1 tablespoon beef base, sprinkled in
• 1/2 cup dry white wine

1. Soak the sauerkraut in cold water for 20 minutes, rinse again, drain and squeeze dry.
2. Meanwhile fry the chopped bacon til crisp.
3. Add the onions& carrot and saute for about 8 minutes.
4. Add Kraut, parsley, celery leaves bay leaf boullion cube and wine simmer, uncovered until the wine has almost evaporated
5. If you wish make it up to this point and serve or place it in a casserole, place a smoked sausage on top, cover and baked in a 350 oven for 30 minutes, uncover for a further 15 minutes.

winecured sauerkraut, bacon, carrot, onions, parsley, bay leaf, celery, bouillon cubes, white wine

Taken from www.food.com/recipe/sauerkraut-ala-alsacienne-34756 (may not work)