German Sauerkraut (Ursla Alton)

32 oz  sauerkraut (Meters is the brand I like to use)

4-5 boneless pork ribs

1 peeled, cored & diced apple

1 onion diced

1 pinch sugar

Caraway seeds

Beef bouillon (liquid)

1 finely grated potato

In a large saucepan place, ribs in the bottom & slightly cover with water.

Cook for 30 minutes.

Drain ½ juices off kraut & save in case you need more liquid later.

Add to ribs:

Kraut, apple, onion, caraway seeds, sugar & beef bouillon to taste.

Cook for 1 hour (simmer)

Bring to a boil & add potato to thicken the broth.