1 lg. (1 lg. 11 oz.) can sauerkraut
Cold water
1 med. onion, finely chopped
1 med. size ripe tomato, peeled, seeded and chopped
2 tbsp. salad oil
1 tbsp. brown sugar
1/2 tsp. freshly ground black pepper
1 c. chicken broth

Drain sauerkraut, cover with cold water, let stand for about 15 minutes. Rinse well in cold running water and drain.

In a large frying pan, saute sauerkraut, onion and tomato in salad oil, stirring, until onions are limp. Stir in sugar, pepper, and broth. Simmer, uncovered, for 25 minutes or until liquid disappears; stir occasionally. Correct seasoning with salt and pepper. Makes 5 to 6 servings.