Uncle Emil’s Czech-Style Sauerkraut

Step 1: Put sauerkraut w/its liquid, butter & caraway seeds in a large saucepan over med-heat. When the mixture begins to bubble slightly, lower heat to simmer.

Step 2: Place the peeled & grated potato plus the grated onion on top of the kraut & press it lightly into the kraut w/the flat surface of a spoon. Do not stir into the kraut.

Step 3: Cover & continue to simmer (adding small amounts of water as needed) until the grated potato is cooked. Now combine the pan contents (this process keeps raw potato from scorching &/or sticking to the bottom of the pan).

Step 4: Add the applesauce, mix well & taste. Add more applesauce if you prefer a sweeter, more apple-flavored kraut.

Step 5: Now we need meat flavor in the kraut. If not using your meat drippings for gravy, deglaze the meat pan w/white wine or water & add to the kraut. If not an option, add a chicken or beef-flavored bouillon cube to the kraut w/an amount of water roughly equal to what you would use to deglaze the pan. Be sure the bouillon cube is fully dissolved & the flavor distributed well (Using a vegetable-flavored bouillon cube will keep the dish vegetarian). Serve it up!

NOTES: After pan contents are combined in #3, stir frequently to check moisture & prevent any ingredients from sticking to the pan. --- After the last step, you can continue to simmer if you feel the kraut is too liquid, but that is rarely needed