I think you should add a sliced apple or ½ cup applesauce to that sauerkraut to smooth the sharp flavor. For those who like a BBQ-flavored meal: 2 cups dried lentils, well rinsed, stones removed. ½ cup minced fresh onion optional: 1 carrot minced or grated 1 clove garlic, minced or smashed [or 1 teaspoon dried minced garlic] 2 cans [or 1 heaping quart fresh] diced tomatoes, including the juice 2+ cups water ¾ cup [or more] tomato-y BBQ sauce such as BullsEye. 5 chicken boullion cubes dissolved in 1 cup water [or 1 can chicken stock] -- or not: the chicken just adds a bit of flavor to the lentils. My crockpot is extremely slow to heat, so I usually dump everything into a regular pot, adding enough more water to cover the lentil mixture. Over medium heat, bring lentils to a gentle boil while the crockpot heats. As soon as both pot and lentils are hot [20 minutes or so], transfer the lentils into the crockpot. Check every couple hours, if needed, add more water to cover. Cook on high until tender [4 to 6 hours] and then on low until you are ready to eat. If you like a very BBQ-y taste, add more sauce to taste, and then serve mixture over cooked rice. I serve with cornbread on one side and a crisp salad on the other side; chocolate mousse or lime cloud-pie make a good dessert. For a skillet meal, spray large frypan with 1 tablespoon oil, sprinkle heavily with garlic powder plus ½ teaspoon salt. Brown porkchops on both sides. Lift chops out and cover pan bottom with sliced (¼") redskin potatoes, cover with paperthin onion rings, put chops on top, add enough water or chicken broth to be about ¼" deep. Put lid on pan and simmer until potatoes are tender (about 20 mins). Serve with steamed broccoli or a hot wilted spinach salad. A fruit dessert such as peach cobbler or strawberry pie goes well.

The longer the better for carmelizing. Mmm. NOT early in the morning though. I agree it's a bit much for morning coffee. It still lingered in the air the night i made it. Here's a good recipe. 2 lbs onions (red or sweet), sliced thin;  2 tbs extra virgin olive oil;  6 cups rich beef stock;  ¼ cup unsalted butter;  2 bay leaves;  1 tsp sugar;  1 tsp whole black peppercorns;  ½ cup brandy (optional);  ½ lb gruyere cheese;  1 loaf of crusty Italian or French bread. In a large heavy bottomed skillet heat the butter and oil until it just begins to brown on medium high heat. Add the sliced onions and stir them to coat with the butter and oil. Sprinkle the sugar on top and stir to incorporate sugar. Cook the onions until caramelized to a dark golden brown. That process will take approximately 30 minutes. Deglaze the pan with the brandy (if you omit the brandy deglaze the pan with some of the beef stock). Transfer the mixture to a soup pot and add the beef stock, peppercorns and bay leaf. Allow to simmer uncovered for about 30 minutes to an hour. Ladle the soup into oven safe bowls or crocks. Submerge a well toasted piece of bread in each bowl and cover with the cheese. Put the cheese covered bowl under the broiler until the cheese melts and is browned to the desired level. -by Den on Chowhound

Stuffed Cabbage Rolls, one of my favorites! STUFFED CABBAGE ROLLS 1 small whole Green Cabbage 2 tablespoons Butter 1 pound Ground Pork 1 pound Ground Beef Salt and Pepper to taste 1 Cup Chopped Onion 4 Cloves Garlic, minced 2 Cups Cooked Long Grain Rice 1 Egg � Cup Chopped Parsley 2 15 ounce cans of Stewed Tomatoes 1 5ounce can Tomato Sauce Bring a large pot of water to a boil. Core the Cabbage and place the whole head into the boiling water, core side up. Remove the individual leaves with tongs as they cook, and put them into a colander to cool and drain. Remove as many as you can. Set the remaining head aside to cool and drain. Melt the Butter in a saut� pan, and add the Ground Pork, Ground Beef, Onion and Garlic, and saut� until the meat is completely cooked. Remove from heat and cool slightly. Place all in a large mixing bowl, add the Egg, Rice, Parsley and Salt and Pepper, and stir gently to combine. Place approx. � cup of the meat mixture at the base of the Cabbage Leaf and roll tightly, folding in the sides as you go. Place in a deep stockpot, layering closely. Chop the remaining head of Cabbage and distribute between the layers. Pour one can of Stewed Tomatoes over the first Layer. When all the Filling and Cabbage Leaves are used, pour on the second can of Stewed Tomatoes. Be sure there is plenty of headroom in the pot as the rolls expand as they cook. Bring the pot to a boil and reduce heat to a simmer, cover and simmer for an hour, checking the liquid level frequently, adding Water or Tomato Juice if necessary. After the first half hour pour the Tomato Sauce over the Rolls. Finish cooking. Remove to a large platter and cover to keep warm. Increase the heat to medium and stir the pot until the sauce has thickened. Taste to correct seasonings, and serve the Sauce on the side. These are definitely better reheated the next day. Steve

Juliann, I haven't tried freezing the barbequed chicken because we eat it all up each time I make it :) I don't see any reason why it wouldn't work. Depending on when I need my meal is how I choose Low or High power to cook the chicken. I use Low for about 4-5 hours (like before going to church in the A.M. to have an early afternoon meal) or on High for 8-10 hours to cook all day while I am busy with the kiddos. The crockpot is very forgiving just check it to see if it's done, if not continue cooking. If it is done earlier than you are it can stay there safely until you are ready. As to how much barbeque sauce, just pour it on to coat the pieces you have, no need to measure.