2 tablespoons butter
1/2 cup chopped onions
1 quart sauerkraut, well rinsed and squeezed dry
1 potato, peeled and grated
1 teaspoon caraway seeds
2-3 cups boiling water
Melt butter in a Dutch oven or a heavy saucepan.
Add onion and cook until golden yellow.
Stir in sauerkraut and 1/2 cup water, cook for about 8 minutes.
Add potato and caraway seed, mix well.
Pour in about 2 cups of boiling water.
Cook uncovered over low heat for 30 minutes.
Cover, and continue cooking for 30 minutes longer.
If it starts to dry out, add the additional 1/2 cup of boiling water.