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. 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.
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