Sweet-and-Sour Sauerkraut

• 1 large onion, halved lengthwise and thinly sliced crosswise (2 cups)
• 2 large garlic cloves, finely chopped
• 3 tablespoons vegetable oil
• 1 teaspoon cumin seeds, toasted
• 10 whole allspice, crushed
• 1 (28-ounce) can whole tomatoes in juice
• 1/2 cup packed dark brown sugar
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 3 pound packaged sauerkraut, rinsed well and drained

1. Cook onion and garlic in oil in a 3 1/2- to 4-quart heavy saucepan over moderately low heat, stirring occasionally (stir more frequently toward end of cooking), until golden brown, about 30 minutes.
2. Increase heat to moderate, then add cumin and allspice and cook, stirring, 30 seconds.
3. Add tomatoes (including juice), brown sugar, salt, and pepper and simmer, stirring occasionally and breaking up tomatoes, 10 minutes.
4. Stir in sauerkraut and bring to a boil, then reduce heat and simmer, partially covered, stirring occasionally, until most of liquid is absorbed, about 30 minutes.

onion, garlic, vegetable oil, cumin seeds, allspice, tomatoes, brown sugar, salt, black pepper, sauerkraut

Taken from www.epicurious.com/recipes/food/views/sweet-and-sour-sauerkraut-109334 (may not work)