Ingredients13 h 40 m servings 256 cals
- In a saucepan combine the salt, vinegar, caraway seeds and sugar. Bring to a boil over medium heat. Stir in the sauerkraut, onion, celery, pepper and pimento. Remove from heat and let marinate overnight before serving.
Per Serving: 256 calories; 0.5 g fat; 63.5 g carbohydrates; 2.5 g protein; 0 mg cholesterol; 955 mg sodium. Full nutrition
ReviewsRead all reviews 11
I enjoyed this at a friend's BBQ and had to have the recipe! The combination sounds odd, but the end result is fantastic. I served it with grilled andouille sausage and creamy potato gratin. It ...
I am now using all splenda and no sugar, about 6 or 8 of the little coffee size bags...I some times grate carrots in it... Seems to last for weeks, i.e. I ain't dead yet...I keep it in the frige...
This recipe is Great with modifications. I followed another's suggestion to use 1/3 cup sugar (white), 1/3 cup oil, 1/3 cup cider vinegar. I also used 3 stalks celery, 1 whole red pepper in plac...
I thought this was good. I might decrease the sugar a bit next time, but it really is a delightful change of pace from regular sauerkraut.
Wow, tangy is right! I love sauerkraut, but the cider vinegar seemed to overpower it a little too much. Next time, I'll use a bit less than 1/4 cup. *edit* I took this to work, everyone raved. ...
I did not know what taste to expect and was pleasantly surprised. I would cut the oil and sugar in half next time and perhaps try fresh shredded cabbage instead of kraut.
This is amazingly good. Went well with a pork roast and corned beef and cabbage.