Drain sauerkraut; if using canned sprouts, drain also.
Mix vinegar and sugar; simmer until sugar dissolves.
Add to vegetables.
Chill overnight.
Keeps well in refrigerator for several days.
Brown hamburger and onion, salt and pepper, drain. Add soups and milk. Stir.
Cook noodles, partially, about 5 minutes. They will finish cooking during baking time.
Either using a crock-pot(low heat), or a casserole dish, grease with butter, then layer in order, 1/2 of each. Noodles, sauerkraut, hamburger mixture, cheese.
Repeat.
Either cook in crock-pot on low 4 hours, or bake in a 350 oven, for 45 minutes, until hot and bubbly.
Drain sauerkraut well.
Put tomatoes through a strainer. Melt the bacon or other fat.
Add onion and stir until golden brown. Add the strained tomatoes and brown sugar.
Add the drained sauerkraut.
Place the mixture in a covered casserole and bake for 1 hour.
Uncover the last 20 minutes of cooking.
Garnish the top with crumbled crisp bacon.
Rinse sauerkraut and squeeze dry.
Cut sausage into 2-inch pieces.
Put 1/2 the sauerkraut in the slow cooker.
Add the sausage pieces on top.
Continue to layer remaining ingredients in slow cooker in the order listed.
Top with remaining sauerkraut.
Do not stir the layers.
Cover.
Cook on high 4 hours, or low 6-7 hours.
Stir before serving.
In a large saucepan, combine stock and mushrooms, bring to a boil.
Add butter if using canned broth and simmer 2 minutes.
Remove from heat and stir in sherry.
Ladle into soup bowls and top with chives.
very 30 minutes.
Combine sauerkraut, caraway seeds, and crumbled bacon
n a large pot, place sauerkraut,1 or 2 cans of
Mix sugar, vinegar and oil until sugar dissolves.
Combine sauerkraut and chopped vegetables.
ven to 325F (160C).
Using a wooden spoon, saute the
ater if you are not using canned tomatoes. Stir, add the mussels
Mix sugar, vinegar and oil together until sugar dissolves. Combine sauerkraut and vegetables in large container.
Pour dressing over vegetables, cover and refrigerate.
Serve well chilled.
Cover the sauerkraut with water. Add the diced apple, 1 diced onion, sugar and vinegar. Cook about 45 minutes. Then add the remaining onion which has been browned in butter. Serve immediately.
rown them.
Add drained sauerkraut. Stir to coat with the
n using lentils: If using canned lentils, drain first and omit salt; if using
r Garbanzo beans.
If using canned beans, you do not need
omatoes you are better off using canned tomatoes. Don't use those
umpkin, cream, salt (omit if using canned stock), and cayenne into the
he vareniki.
For the Sauerkraut Filling:
Rinse and squeeze
he sauerkraut and stir until well combined and heated through. Using a
Pour the canned sauerkraut into a colander, \"drain\" and \"