Ingredients
1 c. chopped onion
1 garlic clove, minced
3 carrots, pared and thinly sliced
2 Tbsp. shortening
1 (32 oz.) jar sauerkraut, drained
2 c. apple cider
1/2 c. dry white wine
1/4 tsp. pepper
2 parsley sprigs
1 bay leaf
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Saute onion, garlic and carrot in shortening in a skillet. Add sauerkraut, apple cider, wine, pepper, parsley and bay leaf. Bring to a boil; reduce heat and simmer for 15 minutes. Stir in remaining ingredients. Remove bay leaf. Put into a 3-quart casserole. Bake, covered, at 350° for 1 hour. Serves 8.
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