Penn-Dutch Sauerkraut - cooking recipe

Ingredients

1 qt. sauerkraut
2 Tbsp. shortening
1 onion, chopped
1 raw potato, grated
1 tsp. caraway seed
2 Tbsp. brown sugar
1 apple, chopped

Preparation

Melt the shortening.
Add onion.
Cook until light brown. Drain the sauerkraut and rinse.
Add to onion and cook for 8 minutes.
Add caraway and potato.
Cover with boiling water.
Cook for 30 minutes, uncovered.
Add brown sugar and chopped apple. Cover and cook for 30 minutes.