Sauerkraut Auf Bayische Art(Bavarian Style Sauerkraut)

• 2 lb. sauerkraut
• 1 or 2 onions, sliced
• 2 or 3 slices bacon, diced
• 2 Tbsp. butter
• 1 Tbsp. caraway seed
• 1 Tbsp. sugar
• 1 c. beef bouillon
• 1/2 c. white wine

1. Rinse sauerkraut with warm water 2 times; drain well.
2. Cook onion and bacon in butter until onion is soft.
3. Add the drained kraut, caraway seed and sugar.
4. Cover tightly.
5. Cook 1/2 hour. Add bouillon and wine.
6. Simmer 1/2 hour longer or until kraut is cooked to your taste.
7. Serve as vegetable with sauerbraten of Kalbshaxe, or top with a selection of pork products such as boiled thick slabs of bacon, Bratwurst, frankfurters or Regensburg sausage.
8. On such a plate, Ernspuree and mashed potatoes are always served.
9. Makes 4 to 6 servings.

sauerkraut, onions, bacon, butter, caraway seed, sugar, beef bouillon, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1053528 (may not work)