Sauerkraut from the Dutch Oven

Ingredients for 6 servings:

• 6 cans of wine sauerkraut
• 5 tbsp broth, granulated
• 40 g sugar
• 375 g bacon cubes
• 250 g lard
• 6 m.-sized onion(s)
• 70 g salt
• 5 g sugar
• 10 g caraway seeds, whole
• 1 ½ liters pineapple juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 8 hours; Total time approx. 8 hours 30 minutes

also works in a large pot or saucepan – very flavorful

Sauté the finely chopped onions and bacon bits in the lard. Then transfer them to a Dutch oven. (A large pot or, better yet, a casserole dish will also work.) Add all the other ingredients, stir, and cover. Let it simmer for a really long time, at least 4 hours, but 8 hours are better. Check occasionally to see if you need to add more liquid to prevent it from burning; however, this is only necessary if the lid doesn’t close properly. This yields about 5 to 6 kilos of sauerkraut. I then freeze it in portions (about 500 grams). It’s very flavorful, not sour, and our 5-year-old son also enjoys it.