2 lbs. sauerkraut
4 tbsp. bacon grease (for flavor)
2 tbsp. water
3-4 apples (peeled, cored and chopped)
1 slice onion

Cover and cook until sauerkraut and apples are tender. Add a little salt, sugar and sprinkling of caraway seed and 2 finely grated potatoes. Cook a few minutes longer until potatoes are tender.

This recipe is over 100 years old.