Apple, sauerkraut and potatoes side dish

I needed a quick side dish for a pork roast, and felt like trying something with sauerkraut. It's a great source of vitamin C.

Ingredients
1 pound sauerkraut
1 pound Macintosh apples
2 tbsp sugar
1 tsp black pepper
0.25 tsp cinnamon
1 tsp powdered caraway seeds
2 tbsp vegetable oil
0.5 cup water
2 pounds small gourmet potatoes
1 tbsp olive oil
1 tsp black pepper
salt to taste

Preparation
Wash and scrub the potatoes, and cut them in half. Toss with olive oil and black pepper, distribute onto a baking sheet and bake for 40 minutes in a 400F preheated oven.

Meanwhile, squeeze out the sauerkraut. Preferably use the fresher, bagged version. It stays crunchy, unlike the canned ones. Peel and core the apples. Slice to thin slices.

Preheat a large skillet and add the vegetable oil, kraut and apple slices. Sprinkle with the spices and fry on high heat until it browns slightly. Add the water and cook for 5 minutes.

When the potatoes are done, remove them from the baking sheet and add to the kraut and apple mix. Cook, stirring occasionally, until all the water evaporates.

The flavor really depends on the sweetness off your kraut and apples here. You should aim for a pleasing sweet and sour taste, and adjust the sugar accordingly.