I've been making this recipe for years. The only difference is it calls for a 14 oz. CAN of diced tomatoes, undrained. I do slightly drain the kraut - otherwise it's too wet. It's fantastic with thick sliced applewood smoked bacon. I mix in about half of the bacon & use the rest to layer on top, which results in a nicely crisped top. Baking in a large, shallow, uncovered casserole is important to get the correct texture. It comes out salty/sweet/sour & silky from the bacon fat. I have never cut back the sugar because the dish is not supposed to be "sour". I love the sweetness! My hubby will eat this even though he won't go near regular kraut. It is a perfect accompaniment to a salty ham or any pork dish. It goes well with southern dishes like black-eyed peas, greens, cornbread, etc. I make it every year for New Year's dinner. It's always well received by guests, even those who claim to not like sauerkraut!
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I've been making this recipe for years. The only difference is it calls for a 14 oz. CAN of...