Did you mean sauerkraut!? If so, it can be added anytime!. If in a slow cooker I would drain it first but if not would just toss it in with the meat or after the meat was taken out!. Will only need to be heated as long as you like!. I use to eat it right out of the can!.[email protected]@Com
SOUR KRAUT SALAD
1 can sauerkraut, drained 1 lg!. onion, diced fine 1 lg!. green pepper, diced fine 1 c!. celery, diced fine 1/2 c!. salad oil 1/2 c!. vinegar 1 1/2 c!. sugar
Combine sauerkraut, onion, green pepper and celery!. Beat until thick: salad oil, vinegar and sugar!. Pour over salad!. Refrigerate and let stand overnight!.[email protected]@Com
If you have a bag or canned or even jarred sour kraut it is already done!. It can be eaten just as it is all you need to do is warm it!.
NOT SO SOUR - KRAUT
1 jar sauerkraut 1 jar water 1/4 tsp!. ground cloves 2 tbsp!. minced onion 1 lg!. bay leaf 1/8 tsp!. sage 1 tbsp!. parsley, or more 1/8 tsp!. pepper
Mix all ingredients!. Bring to a boil, cover and simmer 1 hour!. Good with Polish sausage!.[email protected]@Com
Most people rinse sauerkraut, especially canned sauerkraut, before heating!. You can heat the sauerkraut in a bowl or add it to the skillet with your sausage !.
You only need to heat it up!. It is basically salt-fermented cabbage!. I like to add a tsp!. of toasted caraway seed, 1/2 c!. white wine and 2 tbsp!. of brown sugar to it!. Very tasty!. [email protected]@Com
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