Reviewed: Nov. 21, 2010

A nice base for a different type of sandwich. I couldn't find sauerkraut w/ caraway, so I subbed extra celery seed. Eliminated green pepper (wasn't in the mood for that taste), celery (since I used celery seed) and onions (used onion powder for flavor). Flavored the meat with seasonings while it was cooking. Used 2/3 ground turkey, 1/3 ground beef.

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1 user found this review helpful

Reviewer:

catastrophiccook

Cooking Level: Beginning

Reviewed: Jul. 28, 2010

This was not to our liking.--That is not what I wrote. I wrote we threw it out.

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5 users found this review helpful

Reviewer:

RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

Reviewed: Nov. 6, 2009

Great recipe. I used a 4 pound pork roast as I had no ground beef, baked it, shredded it and put it in the slowcooker for a few hours with 1 quart sauerkraut with juice, 1 cup chicken broth, 1 onion and 3 celery stalks. No bell pepper. Nice change.

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6 users found this review helpful

Reviewer:

laurie1981

Cooking Level: Intermediate

Reviewed: Sep. 16, 2009

I think this would have been good as written, but I did change it quite a bit. I used crumbled polish sausage, didn't use the chicken stock, just the sauerkraut juice. I also added about a half cup sour cream at the end, and that gave it a great taste as well as the saucy texture of a regular sloppy joe. Thanks for the recipe!

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27 users found this review helpful

Reviewer:

Barbara K

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

Reviewed: Sep. 13, 2009

We reallyy enjoyed this and I made this per the recipe. We had it on rolls with thousand island dressing and swiss cheese. This disappeared quickly in our house.

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8 users found this review helpful

Reviewer:

Crumpet

Reviewed: Jun. 19, 2009

Very tasty, but a bit difficult to eat. I did a third-size batch (with one pound of ground beef), and I took the suggestion of using some of the sauerkraut liquid with a little water instead of broth. Our fresh onion was getting old, so I used maybe ½ tsp onion flakes instead. The taste was much like a cabbage roll (delicious!) but it needed sauce or cheese or something to keep it from falling out of the bun. My husband inhaled it, so I'll definitely make it again! Thanks for sharing, Laurie!

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1 user found this review helpful

Reviewer:

Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

Reviewed: Jan. 1, 2009

Made this for New Years Eve - Loved it too much!! We used the juice from the kraut instead of the broth, added a tsp of worcestershire, a little black pepper, and garlic salt. Excellent!!

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21 users found this review helpful