|Golden apples||4 Small|
Slice the onions into a saucepan, and put the raw sauerkraut on top.
(The sauerkraut should first have been just simply rinsed in fresh water and loosened by pulling apart with two forks.) Now on top of the sauerkraut, put the apples, peeled whole and cored with an apple-corer, together with the potatoes also peeled or scraped, of course which should all be as nearly as possible the same size.
Cover the saucepan, both with a lid and with a piece of grease proof paper or metal foil tied on to seal it completely.
Now let the vegetables simmer for 1 1/2 hours over a gentle heat, or in a slow oven.
They cook in their own juice, without water.
Before serving, take out the apples and potatoes, and keep them hot.
Mix the oil with the juice of the lemon, add a dash of pepper, and away from the heat stir this into the sauerkraut.
Serve with the apples and potatoes arranged on top of the sauerkraut.