Set aside about 100 g of the sauerkraut.
In hot fat, sauté bacon cubes and onion until translucent, then add caraway seeds, sauerkraut, marjoram, apple slices and soup and stir through. Cover and let steam on low heat for 30 minutes.
Then add the grated potatoes to bind and add the sauerkraut set aside. Cook for another 30 minutes.
Preparation Tip:
The sauerkraut tastes best if you prepare it the day before and reheat it again!
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