This recipe was created by Susan, who was inspired during her husband's four tours of duty in Germany.

Ingredients:
2 pounds sauerkraut, very thoroughly rinsed and drained
1/2 pound Schaller & Weber Double-smoked Bacon, chopped into small pieces
1/2 cup baby carrots, sliced
1 cup onions, chopped
4 tbsp. Meggle Alpine Butter
4 sprigs parsley, finely chopped
1 bay leaf
fresh ground pepper, to taste
1 cup white wine (use a German wine, of course!)
2 to 3 cups chicken broth, use Knorr Chicken Bouillon Cubes to make the broth

Melt butter in frying pan. Add bacon, carrots, and onions. Cook slowly for 10 minutes. Add sauerkraut. Cook slowly another 10 minutes. Add parsley, bay leaf, pepper, wine and enough broth to cover the mixture. Season lightly with salt. Bring to a simmer. Transfer the mixture to an overproof casserole dish. Place in a 325-degree oven. Cook 4 to 5 hours, or until all liquid has been absorbed.