Thanksgiving Sauerkraut

• 2 tablespoons butter
• 2 tablespoons turkey or chicken drippings or olive oil
• 1 cup rough chopped onion
• 2 tablespoons sweet Hungarian paprika
• 1 to 2 teaspoons salt (depending on the saltiness of your rinsed sauerkraut)
• 1/2 teaspoon black pepper
• 6 cups chopped cabbage
• 2 cups turkey or chicken broth, divided 1/1
• 2 1/2 cups shredded sauerkraut, rinsed and drained

1. In a very large saute pan, heat the butter and drippings/oil. Add the chopped onion and saute until softened. Stir in the paprika, salt and pepper.
2. Add the cabbage and 1 cup of the broth. Partially cover and continue to cook on medium heat until the cabbage begins to wilt.
3. Stir in the sauerkraut and the second cup of broth. Transfer to an appropriate sized baking dish. Cover and bake at 350F for 25 to 30 minutes. Uncover and bake 15 minutes more.
4. NOTE: This is also a great side for roast pork or chicken.

butter, turkey, rough chopped, sweet hungarian paprika, salt, black pepper, cabbage, turkey, shredded sauerkraut

Taken from food52.com/recipes/32427-thanksgiving-sauerkraut (may not work)