Reviewed: Mar. 4, 2012

Supper? SUPER! Only thing I'd change is to use even MORE kraut. Long cook time seems to reduce to "not enough".

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Reviewer:

Reviewed: Feb. 16, 2010

The pork was tender and delicious however I felt it was too sweet and I really didn't care for the taste of carway with the Kraut. I'm going to stick with the tried, true and simple next time - just kraut and pork.

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krispy6372

Cooking Level: Intermediate

Living In: Worthington, Ohio, USA

Reviewed: Nov. 17, 2008

Hubby was in the mood for ribs, while I was in the mood for sauerkraut: this was the recipe we needed! Used beer instead of white wine and caraway powder, instead of seeds (I hate caraway seeds!). Taste was yummy and meat fell off the bone. Next time I would cut the carrots smaller, because the "large chunks" were too large for my tastes. Otherwise: recommended!

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slinkilinki

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Jan. 10, 2008

I used all wine for my liquid in the recipe and cooked in the oven, as directed. The meat fell off the bone! It has a very mild flavor and is very good.

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Rocky Hill Gal

Cooking Level: Intermediate

Home Town: San Rafael, California, USA

Living In: Davis, California, USA

Reviewed: Sep. 26, 2005

I made a recipe very similar to this over the weekend to cheer on the Philadelphia Eagles' victory! I used bonesless pork chops, 2 cups sauerkraut, 1/4 cup brown sugar, one envelope onion soup mix, 1 tsp. caraway seeds, and 1/2 cup water. Cooked it for 8 hours in a crockpot - - very very good. Next time I will add wine or beer to the crockpot for a bit more liquid.

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