Real German Sauerkraut

1. 1

   Start with 1 to 2 cups water and 6 to 10 cups naturally fermented sauerkraut, without chemical preservatives.

2. 2

   Low-salt is best if you can get it.

3. 3

   In a large pot, place the kraut, water and about 1 to 2 pounds of leftover roast (anything).

4. 4

   Remove skin and/or fat.

5. 5

   Add some defatted roast drippings or low-fat gravy or your favorite natural gravy mix.

6. 6

   Simmer, covered, for about 1 1/2 to 3 hours.

7. 7

   This can easily make a full dinner, combined with a nice potato dish.

No additional tips available.