- In Dutch oven or other heavy pan large enough to hold all ingredients, heat oil or butter. Add onions and cook until soft, 5 - 10 minutes.
- Add remaining ingredients,pressing meat and potatoes down into the liquid. Cover and simmer until potatoes are very tender and meat is easily pulled from bone, about 1 hour. Taste for seasoning, add salt if needed. Serve hot, preferably in wide shallow bowls with juices spooned over.
|Container: Dutch oven or heavy pan, with cover, large enough to hold all ingredients|
Serving Size: 2 cups
|-||1 large onion, chopped|
|-||2 tablespoons oil, butter or lard|
|-||1 meaty smoked pork hock (ham hock)|
|-||1 pound sauerkraut, preferably fresh (rinse well if canned)|
|-||1 pound potatoes, whole if small, cut into egg-size chunks if large|
|-||1 cup dry white wine (or broth)|
|-||1 cup water|
|-||2 cloves garlic, minced (optional)|
|-||1/2 teaspoon freshly ground black pepper|
|-|| salt, if needed|