Reviewed: Jun. 7, 2005

This was ok. Never had anything like it before. My husband said it was bland and missing something. I followed the recipe exactly. Don not think I will make again.

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Reviewer:

TRAROY

Reviewed: Apr. 20, 2005

this recipe is awesome. Because the sour kraut is cooked, just a hint of the sourness remains, which is a perfect compliment to the beef. I would recommend adding some spices though, I added a pinch of caraway seed and some seasoned salt. But overall, the recipe is outstanding.

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Reviewer:

SPBATLIVALA

Reviewed: Apr. 5, 2005

My husband loved these! He eats his with Salsa and Fat-Free Sour Cream and I used ketchup, so it wasn't too dry for us. We froze the leftovers and took them to work as lunch and they were just as good (put a papertowel under them when re-heating so the bottom doesn't get too soggy). This recipe is a keeper!!

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Reviewer:

SHANNSTODD

Cooking Level: Expert

Home Town: Bozeman, Montana, USA

Living In: Harker Heights, Texas, USA

Reviewed: Mar. 24, 2005

I would have to give this a 4 star. I don't know if I did something wrong or not, but mine came out kind of dry. I loved the favor, but I made brown gravy and poured it over it and it was fine. I would probably make this again, hoping it comes out right. Nice and Easy to make. Thanks

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Reviewer:

KGMAY80

Cooking Level: Intermediate

Home Town: Riverside, Rhode Island, USA

Living In: East Providence, Rhode Island, USA

Reviewed: Mar. 8, 2005

Nice "different" type of casserole. East to prepare. This casserole would be good with left over corned beef and a little splash of thousand island dressing over meat also. Took advice from reviews & added fresh garlic & ground black pepper to meat mixture,( thought the garlic & onion powder would make it to salty w/ the basic salty taste of sauerkraut) & put cheese on top of meat instead of on top of dough. I used sauerkraut in the bag & drained and squeezed in paper towels till very dry so dough wouldn't come out doughy. I'd make again.

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Reviewer:

Connie

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Living In: Davis, Illinois, USA

Reviewed: Mar. 3, 2005

My family enjoyed this, and I will make it again, but it needs more flavor. One piece of advice for others: be sure to season the meat mixture to your taste. As the recipe is written, the mixture just tastes like plain cooked hamburger. Next time I will use pepper, garlic powder, etc., but I think it needs something else to give it some kick. I'm not sure what that is - I'll have to experiment. By the way, I served this with sour cream and applesauce. That's more a Russian thing than a German thing, but it worked great with this, and gave it more flavor.

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Reviewer:

RANDI5

Reviewed: Feb. 28, 2005

Excellent! I thought this was so good and easy, which is always a plus! I added Worcestershire sauce, garlic powder, onion powder, seasoned salt, and pepper to the beef while it was cooking. I also put the cheese on the meat mixture like some of the other viewers said they had done.

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Reviewer:

PIAM3

Reviewed: Feb. 27, 2005

This was wonderful! and so quick and easy. I did add the saurkraut juice to the meat and onions while they were cooking and added some garlic,salt & pepper and tobasco for zip. The extrea liquid cooked off and left more flavor to the meat. We definately will make this again!

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Reviewer:

Dee

Reviewed: Feb. 11, 2005

Very tasty, and quick. My family enjoyed the option of using pepper jack cheese. Easy prep and quick to the table. A keeper!

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Reviewer:

MOM IN MISSOURI

Cooking Level: Expert

Reviewed: Feb. 6, 2005

My husband grew up with this only they were folded more like calzones. After searching for 7 years for something like his grandmother's, I think I found a winner. He loved it! I am not a fan of sauerkraut, but it wasn't bad. Will be making again.

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