1 qt. sauerkraut
1/2 c. thinly sliced onions
4 slices lean bacon
2 c. sliced apples
1 1/2 c. white wine
1/2 c. beef stock
1 tbsp. brown sugar
1 tsp. celery seed

Cook bacon in skillet until crisp. Remove from drippings and set aside. Saute the onions in the bacon drippings until lightly browned. Stir the sauerkraut into the drippings and onion and add the apples. Pour in the wine, the stock and bake for 1/2 hour. Crumble the bacon and add to the kraut with the sugar and the celery seeds. Bake for another half hour and serve. Set oven at 350 degrees.