Braised Sauerkraut - Restaurant Association of Nova Scotia

Ingredients

• 2 pounds sauerkraut, very thoroughly rinsed and drained
• 1/2 pound S&W Double Smoked Bacon, chopped into small pieces
• 1/2 cup carrots, sliced (use the little baby carrots)
• 1 cup onions, chopped
• 4 Tablespoons butter
• 4 sprigs parsley, finely chopped
• 1 bay leaf
• Fresh ground pepper, to taste
• 1 cup white wine (use a German wine, of course!)
• 2 to 3 cups chicken broth, use Knorr Chicken Bouillon Cubes to make the broth