Ingredients
6 bacon strips, chopped1 medium onion, chopped2 bags or jars (32 ounces each) sauerkraut, rinsed and drained1 tablespoon caraway seeds2 cups water1 large potato, peeled and shredded
Preparation
In a 5-qt. Dutch oven, cook bacon and onion for 8-19 minutes or until onion is golden brown. Stir in sauerkraut and caraway. Add water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally. Add potato. Cook for 20 minutes or until potato is tender.
