Braised Sauerkraut with Bacon and Potatoes

Peel and finely chop the red onion. Dice the smoked bacon into approximately 0.5 cm pieces. Squeeze out the sauerkraut (set aside its juice, you might need it later), then roughly chop it.

In a pot, melt the lard over medium heat, add the onion, and sauté until translucent. Sprinkle in the ground caraway, stir, then add the bacon. Fry until golden brown, stirring frequently. Then add the cabbage and mix thoroughly. If the sauerkraut juice is not too salty or sour, pour it in, or top up with water. Cover and braise over low heat until almost tender. Season with sugar, salt, and a little vinegar to taste.

Peel the potatoes, then grate them on a fine grater. Add to the cabbage, mix thoroughly, and cook uncovered over moderate heat for another 6 minutes, until the potatoes thicken the sauce. Stir frequently during this time.