Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (19-oz) sauerkraut (I use the kind in rhine wine); drained |
| 1 small | Onion; chopped |
| ¼ cup | Vegetable oil (can use olive oil) |
| ⅔ cup | Chopped celery |
| 1 \N | Green pepper; finely chopped |
| 1½ cup | Sugar |
| ½ cup | Water |
| ⅔ cup | Cider vinegar (I use either red wine or balsamic for a kick) |
submitted by: sgjg6566@... (Julie, Michigan, USA) Hi everyone, this recipe is what my mom (from Frankfurt, Germany) calls coleslaw! It's different, but I grew up with it! Drain sauerkraut and mix all the ingredients together well. Let sit in refrigerator and marinate at least 3 hours.
DAVE <DAVIDG@...>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 22 APRIL 1996
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