Reviewed on Jan. 09, 2010 by lucaswillisamsgrandma
This recipe is awesome! When I made it the first time, I only had 1 can of sauerkraut, but it was perfect. It does not need 2 cans. The leftover kraut and vegetables make a wonderful soup with added both and canned, diced tomatoes and some seasoning. My husband could not figure out why this recipe with sauerkraut tasted better than any other he had ever eaten. It is because of the brown sugar. It takes away the tartness of the sauerkraut-but leaves the taste. I have used this with country style ribs as well as kielbasa. This was in one of my Taste of Home cookbooks.