I know.  It sounds gross.  But actually, it’s not bad.  Not bad at all.

This weekend was my nephew’s birthday, so they came over and we had a hot dog lunch and cake (chocolate with peppermint icing).  My sister detests hot dogs, but graciously ate one covered in sauerkraut.  Now I have a bunch of sauerkraut from an open can in the fridge to use up.  (Sigh.  SOMEDAY I shall be a good Czech and make my own.  Today is not that day.)

Time to make a casserole!  This side dish has a Polish flavor and goes well with pork, and it’s easy to improvise.

Drain sauerkraut (rinse if it’s too salty for you).  Put equal parts sauerkraut and applesauce in a bowl.   Add a dash of apple cider vinegar, a squirt of spicy brown mustard, some caraway seeds, and pepper.  You can shred up some carrots to stretch it.

Toss it all together, cover, and bake @350 for an hour.  Or, throw it in a baking dish, lay some pork chops on top, and bake it as a one-dish meal.

The last time I made this, half of my kids loved it, half didn’t finish their portion, and husband dear had thirds.