Instructions: Rinse the sauerkraut once with water, and put into a pot along with the Caraway seeds and tablespoon of sugar, and cup of water. Slowly cook till kraut is soft about 1/2 hour. When Kraut is soft, blend 2 Tbs. of butter or lard with 2 Tbs. of flour and stir into the Kraut mixing it in and stirring while the roux cooks to thicken the Kraut. Be sure it simmers a few minutes to cook away the raw flour. Keep warm.

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