| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Dutch |
Penndutch, Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
qt |
Sauerkraut |
| 2 |
tb |
Butter |
| 1 |
|
Onion, chopped |
| 1 |
|
Potato, raw, grated |
| 1 |
ts |
Caraway seeds |
INSTRUCTIONS
Melt the butter and add the onion and cook until brown. Add the sauerkraut
and cook for 8 minutes. Add the caraway seed and potato, cover with boiling
waterand cook for 30 minutes in an uncovered vessel over a slow fire. Cover
the kettle and cook 30 minutes longer. Brown sugar or an apple may be added
to give different flavor. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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