In bottom of a crock pot/slow cooker, layer 1 can sauerkraut, 1 pound sausage pieces, half the onion slices, 1/2 teaspoon boulllon and 1/4 teaspoon celery seed.
Repeat layers.
Add water.
Cover and cook on LOW heat setting for 7 to 9 hours or HIGH for 3 to 4 hours.
Serve with boiled potatoes and apple raisin salad.
Mix cabbage and sauerkraut together and layer it.
Put chopped onion and kolbasi on each layer and make 3 layers.
Pour tomato soup on top.
Bake at 350\u00b0 for 1 hour.
Pan fry chops until light brown.
Grease 13x9-inch pan and place chops within pan.
Using milk, make soup according to directions; pour over chops.
Drain sauerkraut.
Place 2 TBSP of sauerkraut on top of each chop.
Grind pepper over top of all.
Bake at 350\u00b0 for 30 minutes covered with foil.
If choosing to top with dumplings, remove foil after the 30 minutes and then cook as long as required for the dumplings.
Slice Polish sausage into 1-inch slices.
Brown slightly in a large pot.
Cover with Bavarian sauerkraut.
Add sliced vegetables on top of kraut.
Cook on low heat until potatoes and carrots are done.
Heat bacon drippings in a large skillet over medium heat; cook and stir onion until soft and translucent, about 5 minutes.
Place sauerkraut with juice into a large bowl and cover with water. Stir and use your hands to squeeze out as much of the water and juice as possible. Add squeezed sauerkraut to onion.
Stir brown sugar, caraway seeds, chicken stock, and cooking sherry into the sauerkraut mixture. Reduce heat to low and simmer until almost all the liquid has evaporated, 30 to 40 minutes, stirring occasionally.
medium heat works well). Place sauerkraut (with juices) in a large
Drain sauerkraut and wash in sieve or colander several times to remove brine. Chop onion and bacon into small pieces; saute until onion is translucent. Cook in a skillet with a lid. Drain off bacon grease. Add sauerkraut mixing with onion and bacon. Wash and core apple. Slice crosswise into 1/4 inch slices. Arrange on top of sauerkraut mixture.
Add apple juice and simmer until juice is reduced by 2/3.
Serve as a side dish. Serves 4.
Boil sausage on medium heat for 1 1/2 hours or until tender. Melt butter in skillet.
Chop onions and add to skillet, cook until transparent.
Drain sauerkraut and add to skillet mixing and turning until light brown.
Cut sausages into 1/4 inch (bite size) pieces and add to sauerkraut mixture.
Cook 5 - 10 minutes.
Serve with mashed potatoes.
Saute onion in butter until soft.
Rinse sauerkraut in warm water; drain.
Combine sauerkraut, onion, pork pieces and rest of the ingredients in large pan.
Cover and bake in oven at least 2 1/2 to 3 hours.
Stir occasionally, and if needed, add a little more liquid.
May use drained Bavarian sauerkraut.
Mix all ingredients together.
Cook onions in butter; add sauerkraut with cut up apple and 2 bay leaves; add wine and sugar.
Cook for 1 hour (no water).
Cook 1 day before and warm up.
Brown pork chops in oil and remove.
Toss together brown sugar, onion, caraway seed and sauerkraut.
Place back into the skillet and place pork chops on the top.
Cover and simmer for 30 to 40 minutes until tender.
Serves 4.
Brown pork chops.
Sprinkle with salt.
Pour sauerkraut into large (at least 3 inches deep) casserole dish or pan which has been lined with aluminum foil.
Spread evenly and place browned chops over this layer of kraut.
Cover pork chops with additional kraut and cover with foil.
Bake at 350\u00b0 for 1 1/2 to 2 hours or until tender.
educed a little.
Drain sauerkraut and add.
Simmer 30
then stir in partially-drained sauerkraut, caraway seeds and salt and
Drain the sauerkraut.
Place in a saucepan and add the remaining ingredients.
Warm slowly over very low heat.
Serves warm over sausages.
rockpot.
Drain and rinse sauerkraut in a colander.
Mix
In a medium size mixing bowl, combine chili sauce, cranberry sauce, sauerkraut, water, and brown sugar. Mix well. Pour sauce and meatballs in a slow cooker, stir.
Cook, covered, at a medium temperature for 4 hours. Stir occasionally to coat meatballs.
Drain juice off sauerkraut.
Fry bacon until crispy.
Break or cut up.
Using bacon grease (do not toss away), add drained sauerkraut.
Brown.
Add water, sugar, onion and if you purchased sauerkraut without caraway, then add caraway seed.
Cover; simmer 50 to 60 minutes, until water disappears or take off cover at the end.
Sprinkle a little flour over to thicken.
In a Dutch oven, brown the chops after seasoning with seasoned salt.
After the chops have been browned on both sides, cover with water, bring to a boil, then reduce heat to simmer.
Place the lid slightly askew on the Dutch oven.
Simmer for 30 minutes.
Add water if needed.
Next, add the sauerkraut and continue to simmer for another 30 minutes.
Do not let water boil away.
Serve with mashed potatoes.
Cover the chops and potatoes with sauerkraut.