Yield: 4 Servings
|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|
|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.
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RECIPE ARCHIVE - 22 APRIL 1996
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