Reviewed: Feb. 24, 2013

This was simple, cheap, and delicious! I did substitute brown sugar for color too. We had this over hot links and mustard with a side of bbq'd corn on the cob and George Killian's Irish Red. I would highly recommend this recipe!

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lululps

Cooking Level: Beginning

Reviewed: Jan. 1, 2012

I think there was too much sugar in this recipe.

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CherylR

Reviewed: Sep. 1, 2010

AWESOME!!!!!

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Noonie

Reviewed: Aug. 21, 2010

Great flavor but not sure how much a "little" water is. 1 tsp, 1 cup, or cover the kraut? I just guessed but it would have been nice to be more specific. The taste was great as a side dish.

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Kitchen Guy

Cooking Level: Expert

Living In: El Dorado, Arkansas, USA

Reviewed: Aug. 1, 2010

Extremely good! Especially for sour kraut lovers like myself!

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Reviewer:

Allison

Cooking Level: Beginning

Reviewed: Apr. 25, 2010

I made this exactly the way it said to and I loved it!

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mb9826

Reviewed: Jan. 22, 2010

Maybe our saurkraut was too sour? but this was not great and I wouldnt make it again.

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Reviewer:

nmbella

Reviewed: Nov. 20, 2009

My husbands family is all german and the first time i had this i LOVED it. i hate kraut on any thing else. the only thing different we do is: brown sugar instead of white. and we ALWAYS mix chopped hot dogs in it. and we don't add water. we serve this on top of mashed potatoes.

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Reviewer:

msjpb

Reviewed: May 9, 2009

Pretty good-but I add 1/2 tbsp of caraway seeds, a peeled and diced apple, and a diced onion that was sauteed in the a little bit of the bacon grease. Then it was awesome!!!

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