Drain liquid from sauerkraut, add caraway seed to taste and enough water to cover in a large pot. Cook 20 to 30 minutes on medium high.
Saute onion in shortening until onion is light brown. Add flour and sugar, cook 5 minutes more or until slightly thickened. Remove and add to sauerkraut and cook 5 more minutes.
Originally Submitted
12/17/2013
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