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Neck bones and Sauerkraut

Neck bones and Sauerkraut

5 lbs. of neck bones

1 large onion, roughly chopped

1 clove garlic, crushed

2 to 3 lbs sauerkraut in bags or jar

2 tsp. salt, or to taste

1/2 tsp. pepper, or to taste

Cover neck bones with water. Add the onion and garlic. Let

simmer until the water is almost gone and the meat is tender.

Drain the sauerkraut and rinse with cold water in a colander.

Place sauerkraut on top of neck bones. Add salt and pepper to

taste. Simmer until the water has gone almost to the bottom of

the pan (about 35 minutes). Serves 6.

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