Here is my version of the sauerkraut we serve with our Thankgiving dinner here in good old Baltimore.

2 bags of sauerkraut...yes, bags, you buy them in the refrigerated section
1 small package of boneless ribs
1/2 cup chopped onion
4 apples skinned and cut up
1 cup water
2 cups white wine
2 Tablespoons caraway seeds
2 Tablespoons brown sugar

Mix in large pot and simmer from morning until the turkey bird is ready. When the sauerkraut is finished cooking the apples should be very soft and mushy, and the pork should be broken into teeny pieces.

This may not sound too great if you aren't from Baltimore, but it is such a tradition in B-town that whenever I smell sauerkraut I can't help but think of Thanksgiving day...HON! To those women in Wisconsin...you know you are dying to have this recipe...HA!