Uncle Emil’S Czech-Style Sauerkraut - cooking recipe

Ingredients

1 (15 ounce) can sauerkraut
4 tablespoons butter
1 medium potato (peeled & grated)
1 medium onion (grated)
1 cup applesauce (Don't use unsweetened)
1 teaspoon caraway seed

Preparation

Put sauerkraut & liquid, butter & caraway seeds in a lrg saucepan over med heat. When the mixture begins to bubble slightly, lower heat to simmer.
Peel & grate the potato & onion. Add them to top of the kraut & press lightly into the kraut w/the flat surface of a spoon. Do not stir into the kraut.
Cover & cont to simmer (add sml amt of water as needed) till the grated potato is cooked. Now combine the pan contents (this process keeps raw potato from scorching &/or sticking to the bottom of the pan).
Add the applesauce, mix well & taste. Add more applesauce if you prefer a sweeter, more apple flavored kraut.
All we need now is some meat flavor in the kraut. If you have meat drippings for that, deglaze your meat pan & add to the kraut. If not, add a chicken bouillon cube to the kraut. Be sure it's completely dissolved & mixed in well w/the kraut. Serve it up!
NOTES: After pan contents are combined in #3, stir freq to ck moisture & prevent any ingredients from sticking to the pan. --- After the last step, you can cont to simmer if you feel the kraut is too liquid, but is unlikely to be needed.