1 large onion diced

6 slices bacon, diced

2 jars (24 ounces each) Bavarian or Polish-style sauerkraut

1 small can (14 1/2 ounces) diced tomatoes, juice and all

2/3 cup brown sugar

1 cup apple juice (or apple cider)

1 1/2 teaspoons ground black pepper

Prehat oven to 350 degrees F.  Butter a large casserule dish or a 9" x 12" roasting pan.

In a medium skillet, saute onion and bacon in a little butter until onion is golden.

Meanwhile, place sauerkraut in a large bowl.  Stir in tomatoes, brown sugar, apple juice and pepper.  Fold in cooked onion mixture.  Transfer to casserule dish.

Bake, uncovered, one hour.  Serves 8 - 10.