|Sauerkraut||1 Pound (450 Gram)|
|Bacon slices||4 , chopped|
|Carrot||1 , quartered|
|Onion||1 , cut in half|
|Chicken stock/Veal stock||1 Cup (16 tbs)|
Boil the sauerkraut in salted water for 10 minutes and drain well.
Heat the bacon in a heavy pan until the fat runs.
Add the sauerkraut, carrot, onion and bouquet garni and season with salt and pepper.
Pour in enough stock to cover the cabbage and bring to a boil.
Reduce the heat, cover the pan and simmer gently on top of the stove or in a 300°F (150°C) oven for 1 hour.
Remove the pan from the heat or oven and drain the sauerkraut.
Discard the carrot, onion and bouquet garni and serve.