Place sauerkraut in a colander; rinse under cold water.
Drain well, pressing sauerkraut with the back of a
spoon to remove as much water as possible.

7 1/2 cups refrigerated sauerkraut,
drained
2 bacon slices, cut into 1 inch pieces
2 1/3 cups onion, coarsely chopped

Per Serving (excluding unknown
items): 109 Calories; 2g Fat
(12.5% calories from fat); 5g
Protein; 22g Carbohydrate; 8g
Dietary Fiber; 1mg Cholesterol;
1494mg Sodium.  Exchanges: 0
Grain(Starch); 0 Lean Meat; 2 1/2
Vegetable; 1/2 Fruit; 0 Fat.

Cook bacon in a large Dutch oven over medium-high
heat for 3 minutes. Add onion; sauté 5 minutes. Add
apples; cook 5 minutes or until tender, stirring
occasionally.

4 cups Braeburn or other cooking
apple (1 ¼ lbs) coarsely chopped,
peeled

1 cup low-salt chicken broth
1/2 teaspoon pepper

Stir in sauerkraut, broth, pepper, bat leaves, and wine;
add caraway seeds if desired. Bring mixture to a boil;
reduce heat, simmer 2 hours or until liquid evaporates
and mixture is tender, stirring occasionally.

2 bay leaves
1 bottle Riesling or other dry white

wine (750 ml)
1 teaspoon caraway seeds (optional)