Czech Family Sauerkraut

• 1 (28 oz. or 2 lb.) jar sauerkraut*
• enough water to cover kraut
• 2 Tbsp. caraway seed
• 2 Tbsp. brown sugar
• 6 slices bacon, cut into 1-inch pieces
• 2 cloves garlic, minced
• 1/2 medium onion, minced
• 4 Tbsp. flour

1. Turn undrained kraut into large enough saucepan and cover with water, then sprinkle with caraway seed and the brown sugar.
2. Bring to a boil.
3. Reduce heat and simmer 5 minutes.
4. Fry bacon pieces in skillet until half done; get rid of drippings.
5. Add the garlic and onion to bacon and cook 3 to 4 more minutes.
6. Now sprinkle the flour over the bacon and onion mixture and stir in the flour until thoroughly incorporated with the bacon mixture.
7. Now pour the water from the simmered kraut into the bacon-onion mixture, stirring and cook 4 or 5 minutes or until mixture is thickened.
8. Now pour the thickened mixture over the cooked kraut and stir to mix thoroughly. This makes 5 to 6 servings.
9. Recipe may be doubled.

water, caraway seed, brown sugar, bacon, garlic, onion, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=768872 (may not work)