1 x 400 g tin Koo sauerkraut
2 tbsp butter
1/2 medium onion chopped
1/4 grated apple ( Granny Smith )
4 rashers of back bacon diced
1/4 tsp caraway seeds
1/2 cup chicken stock
Black Pepper, no salt needed the cabbage has enough salt
Saute the onion and bacon in a pan with butter until tender.
Add sauerkraut, apple and caraway seeds.
Add chicken stock and simmer for 10 to 15 minutes on low heat until all liquid has evaporated.
Serve with any cut of pork.
Prepared, tried and tested by: Gail Haselsteiner