2 -16oz cans sauerkraut
1 med-large onion, chopped
4 slices bacon, drippings reserved
1/2-3/4 tsp. oregano leaves
2 bay leaves
1- 8oz can tomato sauce, or tomato juice

1. drain and rinse well sauerkraut in colander.let drain, and squeeze out excess water. (doesnt have to be too dry)
    
2. Fry bacon over med heat untill done, remove bacon and drain on paper towling.
    
3. To pan drippings,* add onion, and saute over med-hi heat untill lightly browned and translucent.
    
4. Add sauerkraut to onions in pan, mix well.Reduce heat to med-low, and add oregano and bay leaves. Slowly add the tomato sauce or juice, stirring to caot the kraut. Dont add it all at once, as you may not need it all. You just want the sauce to coat the kraut.
    
5. Cover, and simmer sauerkraut for 20-25 minutes.Remove cover the last 5 minutes of cooking time.
    
6. Transfer to a serving bowl,Remove bay leaves,and sprinkle reserved bacon over the top before serving.
    
7. *If you dont have enough drippings to fry the onions in, (You'll need about 2-3 Tbsp.) You can either fry more bacon, or use fat stored in the fridge. ( I have a jar I keep adding to in the fridge.)
    

Prep Time: 15 minutes
Cook Time: 25 minutes