From: Linda McCartney’s Home Cooking, p. 105
This sauerkraut-recipe combines grated raw potato with sauerkraut and simmers it for an hour to give a very balanced and mild taste. A surprising combination is the addition of sliced apple, which blends in well with the other ingredients.
I did omit the TVP chunks but added some veggy hot dog slices to the sauerkraut 10 minutes before the end of the cooking time.
I used the home-made sauerkraut and gave it a rinse with cold water after draining off the vinegar to avoid a too salty taste.