On hot dogs
On reubens
Sauteed with ground beef, onion and mushrooms (surprisingly good)
In the soup listed below (calls for 32 oz.)

Here is a link that might be useful: Emeril's sauerkraut soup

its wonderful on pizza with pineapple.. or in this awesome salad..

1 16 oz. can sauerkraut
¼ cup finely chopped celery
¼ cup chopped onion
¾ cup sugar
¼ cup vinegar

Don't drain suaerkraut
Combine sauerkraut, celery, and onion,.
In saucepan combine reserved liquid, sugar, and vinegar; bring to a boil, stirring constantly. Remove from heat, pour over vegetable mixture.
Toss coating evenly, cover and place in the refrigerator for several hour or overnight

You can use deli sliced corned beef for this one, although I usually use St. Patrick's Day leftovers.

REUBEN SALAD Â 6 servings

8 cups torn leaf lettuce
1 cup corned beef cut into thin strips
1 (8 oz.) can sauerkraut, rinsed, drained and chilled
1 cup cubed Swiss cheese (4 ounces)
1 cup rye croutons **
3/4 cup thousand island salad dressing
1/2 tsp. caraway seed

Place lettuce in large salad bowl. Arrange corned beef, sauerkraut, cheese and 1 cup rye croutons on lettuce. Combine salad dressing and caraway seeds; our over salad and toss.

**Rye croutons: Brush both sides of 5 slices of rye bread with 3 Tbs. softened butter or margarine; cut into 1/ 2 inch cubes. Place on baking sheet. Bake in 300 degree oven for 20 to 25 minutes or until croutons are dry and crisp. Store in a plastic bag or other airtight container. Makes 2 cups.

I forgot this one.

KIELBASA AND RED SAUERKRAUT

1 cup tomato juice
2 Tbs. red wine
2 Tbs. brown sugar
1/8 tsp. pepper
1/2 tsp. Worcestershire sauce
1/4 tsp. caraway seeds (optional)

1 small apple, peeled and grated
1 medium onion, peeled and chopped
1 large clove garlic, minced

1 Â 27oz. can or bag of sauerkraut, drained

1 lb. kielbasa (can use turkey kielbasa)

Combine first 6 ingredients in large bowl. Add apple, onion and garlic and mix thoroughly. Stir in sauerkraut. Transfer mixture to a shallow baking dish.

Bake kraut at 375 for 30 min.; then turn oven to 325 and cook kraut another 45 minutes to 1 hour with kielbasa if whole or cut in big pieces or 30 minutes if cut into 1/2 inch rounds for an appetizer. Keep the sauerkraut stirred as it browns and add water if itÂs drying out too much.

Good served with mashed potatoes and applesauce.

A great cold weather dish - Ribs and Sauerkraut:

3 1/2 lbs country-style pork ribs (or pork chops)
5-6 medium red potatoes, peeled and halved
5-6 carrots, peeled and cut into 2-inch pieces
1/4 cup or more chopped onion
1-2 garlic cloves, minced
1 can or bag of sauerkraut, drained, reserve juice
1 t. caraway seed - opt.
1/4 cup brown sugar
1 t. salt
fresh pepper
1/2 - 1 t. thyme leaves, crumbled
apple juice, apple cider or water

Stir together the caraway seed if using, the brown sugar, the onion, and the sauerkraut. Brown the ribs if desired in a little oil. In a large cooking pot layer ribs, sauerkraut mixture, potatoes, carrots. Season with salt, pepper, thyme. Add in reserved kraut juice, apple juice and extra water if needed to almost cover the ingredients. Cook on low for about 50-60 minutes. Check ribs for fork tenderness.

This one-pot meal can be cooked in a pressure cooker with the correct amount of liquid for your make of cooker. Do not overfill pot. Cook under pressure for 20 minutes.

Oh Teresa, the ribs/sauerkraut sound wonderful! That's on our menu soon. Thanks for the suggestion. I didn't make ribs last year 'cause I couldn't chew...I'd forgotten all about how great ribs/sauerkraut/red potatoes with a side of apples are on a cool day.

/tricia

Braise some pork chops( sprinkled with pepper) with it-- brown the chops, cover with sauerkraut--sprinkle with fennel seed-- pour in a little apple juice or cider-- cover & simmer for 30 min-- add a few (peeled) wedges of potato to the pot-- recover & cook on low for 15 min more.

And then if it's my plate-- sprinkle the sauerkraut with brown sugar & ignore DH's remarks about ruining the taste)

Sauerkraut balls!
There are many different ways to make them but here's one recipe.
the one I like ( but can't find) uses one of those little bags of biuddig dried beef, kraut and I forget what else and they are crumbed and fried.
Linda C

Here is a link that might be useful: kraut balls

wow, those kraut balls would be fabulous if they could be frozen--do you think they could be?

I grew up South of the Mason Dixon line and always had cranberry sauce for holiday meals. In fact I have never had sauerkraut, I'll have to check in that tradition.

Sauerkraut Pierogies.