3 strips bacon, chopped
1 pkg. (2 lbs.) sauerkraut, rinsed & drained
1 can beer (12 oz.) or apple cider
1 tbsp. parsley, chopped
1 c. onion, finely chopped
3/4 c. carrot, grated
1/2 tsp. caraway seeds

Saute bacon in a medium heavy pot until all fat is rendered but bacon is not browned. Add onion, cook stirring occasionally until softened. Stir in sauerkraut, sugar, caraway and beer. Bring to a boil, lower heat and simmer partially covered for 1 hour. Add carrot, simmer partially covered 30 minutes longer. If mixture is too wet, raise heat and cook uncovered a little longer. Add salt and pepper to taste. Sprinkle with parsley.