Four Dozen Wonky Log Cabins

 

We love to have sauerkraut as a side dish with bratwurst or hot dogs. The best sauerkraut (if you’re not making it yourself) comes in large glass jars, not small tin cans. The trouble is, we don’t have brats or dogs often enough to use a large jar of kraut before it goes bad. I have a few recipes to use up the remainder (one is actually a cookie recipe). This is probably the most family-friendly.

 

Sauerkraut Casserole

 

1 quart sauerkraut (Don’t drain!)

1 cup onion, diced

1 15-ounce can diced tomatoes, drained

1/2 pound bacon, cooked crisp and crumbled (Reserve 3 tablespoons drippings.)

1/2 cup sugar

1/2 cup brown sugar

 

Sauté onions in reserved bacon fat until tender and transparent. Combine with remaining ingredients in shallow baking dish. Bake at 350F for one hour. Serve hot with buttered crusty bread.