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Reviewed: Sep. 15, 2008

Do yourself and your palate a favor and use either bagged or jarred sauerkruat from the deli section of the market. So much better than canned. This is OK, but too much sugar. And I don't like caraway either, so I left that out. And if you are using canned saurkraut (God forbid!) I have always seen it two ways: with and without caraway. So why add it if you can buy it?

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Reviewer:

Marty

	Cooking Level: Intermediate Home Town: Tucson, Arizona, USA Living In: Long Beach, California, USA
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Reviewed: Aug. 20, 2008

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.

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Reviewer:

Bandito


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Reviewed: Nov. 23, 2007

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 place of pimentos, 2 carrots shredded/grated, and 1 onion finely chopped. I think the caraway seed could have been increased a little bit. I might try that next time. Thanks for a new way to prepare sauerkraut!

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Reviewer:

ajhk

	Cooking Level: Intermediate Home Town: Davis, California, USA
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Reviewed: Sep. 8, 2007

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. Some begged me for the recipe, too. So, although I didn't care for it at first, other people couldn't get enough of it.

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Reviewer:

{ Heidi }

	Cooking Level: Intermediate Home Town: Wheaton, Illinois, USA Living In: Chicago, Illinois, USA
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Reviewed: Jan. 9, 2006

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 at all times, I probably use more onions, celery then called for...You can't go wrong..

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6 users found this review helpful

Reviewer:

Gary Neely


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Reviewed: Jan. 29, 2004

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.

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6 users found this review helpful

Reviewer:

KMWILSON98

	Home Town: Dixon, Illinois, USA Living In: Richmond, Virginia, USA
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Reviewed: Jan. 25, 2004

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 was a memorable meal thanks to this inspired dish.

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22 users found this review helpful

Reviewer:

MALTOMEEL

	Home Town: New Milford, New Jersey, USA
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