1 tbsp (15 ml) corn oil
1 large onion, skinned and chopped
1 potato, scrubbed and chopped
1 carrot, scrubbed and sliced
1 lb (450 g) jar sauerkraut
2 eating apples, cored and chopped
2.5 - 5 ml (1 - 1 1/2 tsp) dill or caraway seeds
2/3 cup (150 ml) 1/4 pt vegetable stock
2 tsp (10 ml) clear honey
pepper, to taste
1 large onion, skinned and chopped
1 potato, scrubbed and chopped
1 carrot, scrubbed and sliced
1 lb (450 g) jar sauerkraut
2 eating apples, cored and chopped
2.5 - 5 ml (1 - 1 1/2 tsp) dill or caraway seeds
2/3 cup (150 ml) 1/4 pt vegetable stock
2 tsp (10 ml) clear honey
pepper, to taste
method
1. Heat the oil in a flameproof casserole, add the onion, potato and carrot and cook for 4 minutes, stirring frequently.
2. Add the sauerkraut, apples, dill seeds and stock. Stir well, then add the honey and seasoning.
3. Cover and cook at 180°C (350°F) mark 4 for 1 hour, until the carrot and onion are tender.
4. Stir well and serve hot.
2. Add the sauerkraut, apples, dill seeds and stock. Stir well, then add the honey and seasoning.
3. Cover and cook at 180°C (350°F) mark 4 for 1 hour, until the carrot and onion are tender.
4. Stir well and serve hot.
serving amount
serves 4
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