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I got this one from my Dad's Cousin Mike, who still lives on the family farm in western Michigan. It's a family recipe, but not one I had tried before I made a visit up there in 2022 for the first time. Goes very well with the dumplings I'll be posting,. At the moment, we believe this is Grandma Cechura's recipe (my great-grandmother)

This was part of a duck, dumpling, and sauerkraut meal that, according to the recipe, was started at 8:30 in the morning, and was intended to be ready by noon for everyone to eat.

 

 1 Large Can Franks Saurkraut
 0.50 cup sugar
 3 pinches caraway seed
 1 large chopped onion
 1 medium potato
1

peel and grate the potato, and set aside

2

Dump can of sauerkraut in a large saucepan

3

Rinse can, and dump water in the saucepan

4

place saucepan on low heat, and simmer, uncovered

5

While simmering, add "a couple pinches" of caraway seed to the pot, and stir

6

add 1/2 cup of sugar to pot and stir, then let it simmer

7

taste the liquid in the pot. Add more sugar, to taste - and let the sauerkraut continue to simmer.

8

While the sauerkraut is simmering, chop the onion somewhat finely, and brown. The original recipe called for this to be browned in "fat" - likely duck fat, since it was served as part of a duck dinner. I suspect crisco, oil, or butter would all work

9

Add the onions to the sauerkraut

10

Stir the potato into the sauerkraut, and let simmer. This was supposed to be finished by 11, when the duck was started around 8AM - so it can simmer for several hours if need be.

Ingredients

 1 Large Can Franks Saurkraut
 0.50 cup sugar
 3 pinches caraway seed
 1 large chopped onion
 1 medium potato

Directions

1

peel and grate the potato, and set aside

2

Dump can of sauerkraut in a large saucepan

3

Rinse can, and dump water in the saucepan

4

place saucepan on low heat, and simmer, uncovered

5

While simmering, add "a couple pinches" of caraway seed to the pot, and stir

6

add 1/2 cup of sugar to pot and stir, then let it simmer

7

taste the liquid in the pot. Add more sugar, to taste - and let the sauerkraut continue to simmer.

8

While the sauerkraut is simmering, chop the onion somewhat finely, and brown. The original recipe called for this to be browned in "fat" - likely duck fat, since it was served as part of a duck dinner. I suspect crisco, oil, or butter would all work

9

Add the onions to the sauerkraut

10

Stir the potato into the sauerkraut, and let simmer. This was supposed to be finished by 11, when the duck was started around 8AM - so it can simmer for several hours if need be.

Notes

Sauerkraut – Cechura Family Recipe from Michigan

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