| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Polish |
Polish, Pasta |
12 |
Servings |
INGREDIENTS
| 2 |
lb |
Sauerkraut |
| 1 |
lg |
Onion (thinly sliced) |
|
|
Sugar to taste |
|
|
Salt and pepper to taste |
| 1/2 |
lb |
Diced bacon (optional) or |
| 1/2 |
lb |
Diced salt pork (optional) |
| 1/2 |
lb |
Butter (optional) |
|
|
Fresh shredded cabbage (optional) |
|
|
Diced mushrooms (optional) |
INSTRUCTIONS
SAUERKRAUT
Rinse sauerkraut and drain well. Saute sauerkraut along with the onions
in butter, bacon or salt pork for approximately 20 minutes on low heat, in
a covered pan, stirring from time to time. Add salt, pepper, sugar
(mushrooms if desired). Cool. * It doesn't say what to do with the
shredded cabbage.
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