My Mom cooked this more often than any other German dish. It was an automatic dish for New Year’s Eve and Day, you are to eat some for good luck in the next year. In the South you are supposed to eat black eye peas. I don’t care for those as much.
I crave kraut, almost as much as chocolate, okay maybe not that much – ha.
1 large jar of sauerkraut (rinsed at least 3 or 4 times)
1 medium onion, chopped
1/2 of an apple (any kind), chopped
pork bones, or sausage or smoked ham
Place the pork or meat choice in large pot. Add rinsed kraut, onions, and apple. Add the caraway seeds. Add water (just to cover the meat and kraut), and bring to a boil. Lower the temperature, and simmer all afternoon, or day, or two days.
Stir, cover with water.