BRAISED SAUERKRAUT WITH APPLE CIDER AND HAM HOCKS Recipe  
(makes 6 servings)

This is not your typical sauerkraut recipe, you will be surprised because the apple cider gives it a lot of flavor and the hocks give it some smokiness. I use my crock pot at home but you can also braise it in the oven at 350 degrees.

8 cups sauerkraut drained and washed
1 cup onion diced
1/2 cup bacon diced
2 tbs vegetable oil
2 cups hard apple cider
1 tbs granulated sugar
1.5 tbs salt
2 bay leafs
4 garlic cloves smashed
1 tsp whole caraway seed
4 each juniper berries smashed
1 sprig of thyme
2 each smoked ham hocks
3 cups chicken broth

Heat oil in large stockpot, add onions and bacon and cook over med high heat about 10 minutes or until lightly browned. Deglaze with cider, add chicken stock, sugar, salt. Make a spice bag for the caraway seeds, thyme, garlic, bay leafs and juniper berries, add the spice bag and then add ham hocks and simmer with a lid for 3-4 hours or until cabbage is soft. Discard hocks, spice bag and extra liquid if desired season to taste. Enjoy!