1/2 lb. bacon
1 pkg. sauerkraut
1/2 as much shredded cabbage
1/4 c. shredded carrots

Fry bacon crispy reserving grease. Break into bits. Save. Drain and rinse sauerkraut. In grease, over low heat, cook sauerkraut, slowly. Add shredded cabbage, bacon and carrots. Simmer 2 hours or until cabbage is tender. Add water as needed to keep moist.