About 3 lbs. Pork loin, rib or blade end
1 1/4 tsp. salt
1/8 tsp. pepper
1/4 c. onion, chopped
3 1/2 c. sauerkraut
2 tbsp. brown sugar
1/4 c. water
1/2 tsp. caraway seeds (optional, but good)
2 med. apples, cored & cut into thick slices

Cut off any excess fat from roast. Fry out in heavy kettle or Dutch oven and retain 1 tablespoon for browning meat. Sprinkle pork with 1 teaspoon of the salt and pepper. Put in kettle and brown well on all sides over medium heat; remove. Cook onion in fat in kettle 5 minutes until soft. Add sauerkraut, brown sugar, water, caraway seeds and remaining salt. Mix lightly; lay pork on top, fat side up. Cover and cook over low heat about 1 3/4 hours. Add apples, cover, cook 20 minutes longer.

Serves 6.