Reviewed: Jan. 2, 2012

Not bad, but not spectacular. It does have a nice sweet flavor though that I don't usually associate with sauerkraut. My daughter (1yo) enjoyed it. My husband and I liked it, but aren't in love with it.

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Reviewer:

UrbanMama

Cooking Level: Intermediate

Living In: Edwardsville, Pennsylvania, USA

Reviewed: Dec. 20, 2010

I made this for dinner tonight. I diced half an onion and 3 potatoes, cooked in 1 TBSP oil with a good sized "dollop" of pressed garlic, added 4 boneless pork loin chops, cubed, just over a teaspoon of caraway seeds, then added one can of sauerkraut with apples and half a can of water. Simmered on the stove for 45 minutes or so. It smelled wonderful and tasted even better. :)

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Reviewer:

autumny

Cooking Level: Expert

Home Town: Beaumont, California, USA

Living In: Banning, California, USA

Reviewed: Oct. 6, 2010

The caraway seeds are important.

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Reviewer:

MissCrissey

Living In: Easton, Maryland, USA

Reviewed: Feb. 9, 2009

Drain the juice from the kraut and replace it with chicken brouth. Cuts the sourness of the kraut. Use jarred or packaged sour kraut, not the canned. The canned picks up the taste of the can.

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Reviewer:

OGREUGLY

Cooking Level: Intermediate

Reviewed: May 10, 2008

This is a very good recipe. I too think there should be more saurkraut-I used 32oz. Next time though I will use bavarian saurkraut as this will give this recipe just the right sweet-sour flavor I was looking for since it has that flavor to begin with. Slightly sweet but tart-but not too much of either. mmmmm I think that is the way it is supposed to be but with so many different types of saurkraut these days it can really affect the flavor. I also like to add a chicken bullion and a cup or 2 of water for richness and broth. If you don't like the flavor you can adjust it with either vinegar for tartness or brown sugar for sweetness. I like it to taste like New Years day-only with a broth!

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Reviewer:

deb

Reviewed: Mar. 8, 2008

Not bad use of left overs, but otherwise a rather unimpressive meal in taste and appearance.

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Reviewer:

theidealist

Reviewed: Feb. 6, 2008

To bland. You could use the pork for a different meal. The recipe could have used a polish sausage instead of the pork. Also the browning sauce was not right for this dish. Will try again but not with the pork or browning sauce.

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Reviewer:

DIANAE38

Living In: Ione, California, USA

Reviewed: Dec. 12, 2007

Like others, I used an entire bag of sauerkraut. I omitted the browning sauce and used chicken breast instead of pork. Very good for a cold winter night!

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Reviewer:

spicegrrl

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Arvada, Colorado, USA

Reviewed: Nov. 26, 2007

Yummy! I also added the entire bag (32 oz.) of sauerkraut, juice and all. I needed to simmer it for over 2 hours for the potatoes to be soft, but it was well worth the wait. Thanks!

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