ISO: Sauerkraut help and recipe

I want to make sauerkraut for new years tomorrow but no one will eat it but me. DH will not eat the pork if the sauerkraut is cooked with it.  Does anyone have any recipes for just sauerkraut?

How about a sauerkraut salad?

You can make it up tonight and it'll marinate nicely, and keeps a long time, so you can have some whenever you want.

I looked around to find that I can't find my recipe, so an online search brought a few results. Drained sauerkraut, celery, onion, and peppers, sometimes grated carrots, and shredded or sliced radishes, in a dressing of cider vinegar, oil, sugar and black pepper. I've had it with celery seed in the mix, too. Whatever floats your boat. Most online results had FAR too much sugar, for me. Anything like that, that I find, I start off with way less than published, and add to it. The same goes for the salt. I don't even add salt to anything with sauerkraut in it. You can add ham, kielbassa, even country style wieners, or any cooked smoked sausage.

Post what you did decide on, and how it was, please?

ViolaB

This is the one I made for Christmas dinner.   It is really good.

Sauerkraut Salad

Servings 6
1 16 oz. can sauerkraut
¼ cup finely chopped celery
¼ cup chopped onion
¼ cup shredded carrot
¾ cup sugar
¼ cup vinegar

Drain and snip sauerkraut, (I didn't snip)  reserving liquid. Rinse and drain sauerkraut well.  (I just drained mine good.  Didn't rinse it).
Combine sauerkraut, celery, onion, and carrots.
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 hours or overnight.

Kathy

So what was your choice, Babyblue/

Thanks for all of the suggestions.  I found this recipe and thought it would go well with my pork dish.  It was good but wayyyyy to sweet.  I even cut the brown sugar in half and it was just too sweet.  Next time i will only use 1/4 cup brown sugar.

Caraway Sauerkraut Bake

Taste of Home

If you're a sauerkraut lover, you'll savor this sweet and tangy variation that features stewed tomatoes and bacon. "We enjoy this dish served with ribs, potatoes and corn bread," says Bernice Morris, Marshfield, Missouri.

Ingredients:

• 1/2 pound sliced bacon, diced
• 1 medium onion, chopped
• 2 cans (one 27 ounces, one 8 ounces) sauerkraut, rinsed and drained
• 1 can (14-1/2 ounces) stewed tomatoes, cut up
• 1 cup packed brown sugar
• 1 tablespoon caraway seeds

Directions:

In a skillet, cook bacon and onion until bacon is crisp; drain. Add the sauerkraut, tomatoes, brown sugar and caraway seeds. Transfer to an ungreased 2-qt. baking dish. bake, uncovered, at 350° for 30-35 minutes or until heated through. Serve with a slotted spoon. Yield: 8-10 servings.

A full cup of brown sugar IS a lot.

The sweeter recipe I have calls for 1/2 cup and it's still to sweet.

1/3 cup seems better.

I used 1/4 cup on the Dinner and a Movie Recipe.  It was very good, but there was little sweetness.

Happy New Year