2 (2 lb. ea.) bags refrigerated sauerkraut, well drained
4 granny smith apples, grated
4 potatoes, grated
4 medium grated or chopped sweet onions
1 pork roast (or 8 pork chops)
1 cup (2 sticks) butter
1 (12 oz.) jar apple butter (your choice)
pepper, to taste
whole peeled potatoes (oil or butter them and season with salt and pepper so they brown nicely)

Preheat oven to 350°F.

Drain sauerkraut (don't rinse it). Place in a large bowl. Add grated apples and potatoes.

Melt butter in skillet and add chopped sweet onion. Add apple butter to onion, heat and stir. Season with pepper, to taste.

Put mixture in bowl with sauerkraut and mix well.

Grease a roasting pan and put sauerkraut mixture in.

Brown your-choice meat and put on top of kraut. Add peeled potatoes around the meat.

Cover with a lid or foil and bake at 350°F for one hour, then uncover and bake until meat is tender (160°F on meat thermometer).

Note: I always make extra kraut and keep it in the freezer. It is good on Ruben sandwiches and on top of polish sausage or bratwurst.

Submitted by: KP