2 tablespoons oil
1 medium onion, chopped
1 large carrot, grated
2 14-ounce cans sauerkraut, rinsed and drained
2 bay leaves
1 teaspoon fresh, coarsely ground black pepper
1/2 teaspoon carraway or dill seeds
4-5 juniper berries, lightly crushed
1/2 teaspoon ground allspice
1 teaspoon sugar
2 cups chicken broth (canned or homemade)
4-5 slices smoked bacon or 4 ounces smoked ham, diced
1. Preheat oven to 350 degrees.
2. In a large skillet, heat oil over medium heat. Saute onions about 10 minutes, until tender. Add bay leaves, pepper, carraway or dill, juniper berries, and allspice and saute another minute or two to get the flavors going. Remove bay leaves from onions, but reserve.
3. In a lidded baking dish, layer one third each of the sauerkraut, onions, and grated carrot. Continue with two more similar layers. Return bay leaves, tucking each one in at opposite ends of the dish.
4. Over sauerkraut, layer bacon or ham, pressing meat into sauerkraut slightly.
5. Add warmed broth.
6. Bake, covered, for 1 hour.
7. Remove bay leaves and serve hot. It also makes a great Reuben the next day!
