1-2 pkgs. sauerkraut (the plastic bag kind, not canned. Jarred only if necessary), rinsed lightly
5-6 slices bacon (more if more sauerkraut is used)
1 c. med. chopped onion
3 cloves garlic (more if you like)
1 bay leaf
1 tbsp. caraway seeds (to taste)
1 tbsp. cumin (to taste)
Freshly ground pepper to taste
1 can beer at room temp. (non alcoholic is fine)
1 lb. ham steak
4 pork chops
4 bratwurst
4 Polish sausage, kielbasa

Cook bacon in frying pan or Dutch oven. Remove bacon and pour off fat reserving 3-4 tablespoons of fat. Saute onions and garlic in fat being careful not to overcook garlic. Return bacon to pan and add drained/rinsed sauerkraut. Warm through and add caraway seeds, cumin, pepper and bay leaf. Cook briefly and add beer. Cover and cook 30 minutes. Add more caraway, cumin or pepper to taste.

In a separate pan, brown meats. Layer meats and sauerkraut in Dutch oven and bake 2-3 hours at low heat in oven or on top of stove.

The wonderful thing about this recipe is that it is infinitely expandable. Just add more or reduce according to your number of guests. I serve mine with new boiled and buttered/parsleyed potatoes, fresh cooked spinach and lots of kinds of mustard.