2 lbs. sauerkraut
2 med. onions, sliced
4 slices bacon, diced
3 tbsp. butter
1 tsp. caraway seeds
1 tbsp. sugar
1 beef bouillon cube
1 chicken bouillon cube
1 c. hot water
1/2 c. white wine

Rinse sauerkraut several times with warm water, drain well. Cook bacon in 2 quart skillet until tender. Drain off fat. Add onions and butter and cook until onions are soft. Add the drained kraut, caraway seeds and sugar. Cover and cook on low for 1/2 hour. Stir occasionally and be careful not to scorch. Add a little water if kraut becomes too dry. Dissolve bouillon cubes in cup of hot water and add to kraut. Add the white wine and simmer 1/2 hour longer. Serve with pork, frankfurters, Polish sausage, blood sausage, or bratwurst. Makes 4 to 6 servings.