- 4 rashers of bacon, cut into small strips
1 lb sauerkraut – with juice
1 medium chopped onion
salt and pepper to taste
1 tsp caraway seeds
2 tsp cold water
1 tsp cornflour
sugar and vinegar to taste
Fry bacon in a small pan over until evenly browned. Set aside. Fry chopped onion in butter until translucent. Add sauerkraut to saucepan, cook until tender. Add bacon, and season with salt, pepper and caraway seeds.
Stir together the cornflour and water; mix into the sauerkraut, and simmer for a few minutes before removing from the heat. Add sugar and vinegar to taste.
Serve with roast pork and dumplings for a traditional Czech meal.
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