Place one-half of the kraut in a large sauce pan, sprinkle with flour, add meat and a whole onion and cover with the rest of the krout and sprinkle over a little more flour and add the potato. Cover with boiling water and cook until tender, about 2 hours. Remove onion, sprinkle a little flour over cabbage to thicken, add sugar and vinegar to make it sweet and sour. If boiled without meat add
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