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Recipe from Cyril Robinson of Carbondale, Ill.
Total Time: 1 hour
onion
sauerkraut
vegetable oil
peppercorns
several carrots
potatoes
sausages, bratwurst (optional)
1. In large pot, preferably with iron bottom, fry slices of onion in vegetable oil, then add one or two cans of sauerkraut depending how much you wish to make.
2. Add about a dozen peppercorns to the mix. Cook for about a half hour and then add the carrots and potatoes. When they are done, it is done unless you wish to add meat. Then, add any sausages until done.
Servings: Five or six.
Comments: This dish comes from the Alsace region (Eastern France adjacent to Germany) and so should be eaten with white Alsarian wine, Reisling, for instance. Bon appetit!
