SAUERKRAUT
1 pork lean roast (with some bone; size to serve number of people you have)
3 to 4 tart apples (unpeeled), cored
4 to 5 small onions, quartered
3/4 (or so) brown sugar (according to taste)
1 1/2 c. dry vermouth or wine
1 bag or large can sauerkraut, drained
1 lb. carrots, peeled and cut up
Mix ingredients together in large roasting pan.
Cover and bake at about 325 degrees for 3 to 4 hours.
Meat should fall off the bone. This is easily done early. I serve it with made ahead mashed potatoes.
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