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Even people who claim not to like sauerkraut will enjoy this tangy side dish from Betsy Esley of Three Mile Bay in New York. She uses handy convenience products to make it as quick and easy as it is delicious. "It's also especially good served with ham or any pork dish," Betsy adds. "And the flavor is even better the next day—if you're lucky enough to have leftovers!"
This recipe is:
Quick
Nutritional Facts 1 serving (1/2 cup) equals 266 calories, 13 g fat (7 g saturated fat), 33 mg cholesterol, 828 mg sodium, 32 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Sauerkraut Mashed Potatoes in Simple & Delicious September/October 2006, p21
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Reviewed on Jan. 13, 2012 by Dihy
I was searching for a recipe to use some sauerkraut I had been given this past fall and thought this one looked very yummy! I tried it tonight and it was fantastic!! I did change things a bit, like all home cooks will. I used fresh mashed potatoes and added about 1/4 cup of butter and 1/4 cup of sour cream when mashing them. I also added the bacon with the sauerkraut when mixing into the mashed potatoes. I didn't use onions. Super Delish and I will make it again!! Thanks for the idea!! :)
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