Apple Sauerkraut Side Pot

A perfect Autumn side dish (or add meat and make it a main dish). This Apple Sauerkraut recipe was on the menu several times while I was growing up during the months of September through October, there was rarely any left overs, and if there were leftovers, they ended up in Reuben sandwiches within a couple of days.
~~~Submitted by Lynne.

Ingredients Serves 4 to 6

4-6 slices of bacon bacon
2 firm apples, chopped
1 chopped yellow onion
1 teaspoon caraway seeds (optional)
2-1/2 cup apple cider vinegar
2 pint jars prepared canned sauerkraut, undrained

Instructions

1. Cook and chop the bacon until the bacon has browned and most of the bacon fat has been rendered, 5 to 10 minutes.

Remove the bacon from the pot and set on paper towels to drain. Remove all but 1 Tbsp of the fat in the pot. Chop the bacon and set aside.

2. Cook chopped onion & apples to the pot and cook until the onions are translucent, about 6-7 minutes. Add the caraway (if wanted) and cook, stirring, for a minute more.

3 Add vinegar to the pot. Bring to a rolling boil and stir occasstionally until the liquid is becomes syrupy, about 5 minutes.

4 Add the sauerkraut and bacon to the pot and stir to coat with the sauce. Reduce the heat to low and cook until the sauerkraut has been heated through and is tender, about 10 minutes. Season to taste with salt and pepper.

NOTE 1: This side dish is delish by itself, but if you add some cooked kielbasa or sausage to it, it becomes a main dish. Or pour the apple sauerkraut in a baking dish, lay 1/2" thick pork chops on top, salt and pepper the chops and bake at 350 degrees for 1 hour. Serve with mashed or boiled potato's.

NOTE 2: If you want to go vegetarian, just leave out the bacon and use about 1 tbsp. butter in place of the bacon fat.