Recipe by dutschd
"This recipe has to be the best tasting sauerkraut I've ever had. Traditionally, my family serves pork and sauerkraut every New Year's Day for luck in the coming year. I love cabbage as a general rule and like most sauerkraut recipes, but they can be quite sour depending on how it is prepared. Sadly I don't remember who gave me this recipe and who deserves the credit, since it was pulled from a collection of hand-written recipes I've kept for years. I made it as a side dish for New Year's Day dinner and it was a complete hit! This is certainly not your typical 'sour' sauerkraut recipe."
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finely chopped onion
2 (16 ounce) packages
packed brown sugar
I cooked this today for my husband. It was great, my son and his girlfriend showed up just as we finished. The both dug in the crockpot and love, love, loved it!!! Great recipie - I will cook this again very soon.
This turned out very good.
I don't care for how most sauerkraut dishes, but this is how I remember enjoying sauerkraut in Germany. It is delicious! My only suggestion is to always rinse sauerkraut using warm water and drain well. I've also made this recipe using white wine and beef broth instead of sherry and chicken stock. I like to serve this with any pork or sausage and red skin boiled potatoes.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 18
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