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Reviewed: Nov. 28, 2007

This was OK, though not exceptional.

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Princetonbound

	Cooking Level: Intermediate Home Town: North Delta, British Columbia, Canada Living In: Princeton, British Columbia, Canada
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Reviewed: Dec. 2, 2006

I'm not sure why everyone is using brown instead of reg. sugar, I only added 2-3 tbl. butter and simmered it about 45min.-1hr. for tenderness. This was an excellent dish. Thanks Anita G. from the whole family "even the mother-in-law)

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Anita2see

	Cooking Level: Intermediate Living In: Urbana, Illinois, USA
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Reviewed: Oct. 15, 2006

made Chris' Kraut this evening. It was JUST what the pork roast needed for a real German flavor. It was quick and easy and very flavorful

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MMAKOWSKY

	Cooking Level: Expert Home Town: Chicago, Illinois, USA
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Reviewed: Jun. 20, 2006

YUMMY!! Two out of six of us liked kraut before this recipe. We ALL LOVE it now!! I used brown sugar. I doubled the recipe, but only 1 1/2 x the sugar. I couldn't get enough!

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MIKESBABE1


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Reviewed: Apr. 25, 2006

This was good and I really liked the bacon but the sugar changed the flavor of the sauerkraut to much for me. Next time I'll make this and leave out the sugar.

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ROOKIE COOKIE

	Cooking Level: Intermediate Home Town: Big Stone Gap, Virginia, USA Living In: Seattle, Washington, USA
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Reviewed: Feb. 18, 2006

This was Great! I added a small sauteed onion. On the first night we ate it, I put it on bratwurst in a hot dog bun. That was good,but the bratwurst taste was overpowering, so tonight, I cut the bratwurst into pieces and added it to the kraut, and it was soo good because I could taste the kraut more(still put it in a hot dog bun). Thanks for the recipe

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luvin'it

	Home Town: Bakersfield, California, USA Living In: Darmstadt, Hessen, Germany
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Reviewed: Feb. 13, 2006

Very quick and easy recipe. My husband loved it.

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SUZZANNA


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Reviewed: Mar. 22, 2004

We love this recipe...we use brown sugar in place of the white ....our favorite way to eat it is over hot dogs or bratwurst on a bun. Will have to try it with pork roast, thanks!

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DEBBIEWI


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Reviewed: Mar. 22, 2004

This was so tasty. My b/f is not a sauerkraut fan and refused to try it, but I loved it, and finished it off the next day. It's a keeper!

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JENNIHOWARD


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Reviewed: Feb. 17, 2004

My husband adores sauerkraut and went nuts over this side. I used kraut from the bag instead of the can for a fresher taste, also used brown sugar, minced onion and caraway seeds. Tasted just like my Austrian grandmothers recipe. Thanks Anita!

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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Feb. 17, 2004

This recipe was awesome! My husband does not like sauerkraut, but had seconds and thirds of this recipe. Our 3 year old also loved it.

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PURPLELOVEBUG1980


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Reviewed: Nov. 19, 2003

I love this recipe and I have used it many, many times! I use brown sugar instead of the white to achieve darker color kraut and sometimes I also add canned pineapple, chopped onion and caraway seeds. This recipe is definitely a keeper!

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ANNELEY

	Living In: Fort Lauderdale, Florida, USA
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Reviewed: Nov. 7, 2003

This is a wonderful change from the "sour" kraut I grew up with. It still has the great flavor of kraut but with a sweet bacony twist, the whole family enjoyed this side dish. I took your advise and made a pork rump roast as the main dish. I added 2 tbl. of butter and simmered for about 30 min. this was awsome!

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A. GODZICKI


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