Sour or Pickled Cabbage

Sauerkraut

Ingredients

  • 2 lbs of sauerkraut
  • 1 onion, stock, lard, flour

Method

Put the sauerkraut in a saucepan, and cover with the stock. Bring to the boil and simmer for 2 hours. Melt a little butter in a saucepan, cook the finely chopped onion till it begins to brown, then sprinkle with a little flour and, when the flour begins to brown, add all to the sauerkraut, mixing well. Sauerkraut is usually eaten with pickled pork.

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