|2 - 3 tablespoons|| rendered goose grease, |
duck grease, or bacon fat
|30 - 40 g|
|2 - 4||onions|
|1 can/jar||store-bought sauerkraut|
|1||small head of cabbage|
|1 - 3||Macintosh or Granny Smith apples||(optional)|
|1 - 2 cups||tomato juice||250 - 500 ml (optional)|
|¼ - 1 teaspoon||caraway seeds||1 - 5 ml (optional)|
Chop onions. Put (cold) grease or fat in pot on low heat. Add onions and saute until cooked through (clear and soft, but not brown — takes about 15 - 20 minutes).
Meanwhile chop the head of cabbage (except for the core) into narrow strips. Strain the canned sauerkraut, and throw out the juice. (If you are adding the apples, also peel, core, and chop them at this time.)
When the onions are cooked, add all remaining ingredients. Add enough water to just cover. Simmer slowly forever. Well, at least 2 hours.
Serves 6 - 10 people, depending on how much they like sauerkraut!