Ingredients Edit

Directions Edit

  1. Rinse the sauerkraut once with water, and put into a pot along with the caraway seeds and tablespoon of sugar, and cup of water.
  2. Slowly cook till kraut is soft about ½ hour.
  3. When kraut is soft, blend 2 tbsp of butter or lard with 2 tbsp of flour and stir into the kraut mixing it in and stirring while the roux cooks to thicken the kraut.
  4. Be sure it simmers a few minutes to cook away the raw flour.
  5. Keep warm.
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