That's how my Slovenian grandmother would make it. She made her own sauerkraut from scratch and canned it. Sometimes she served it heated up right out of the jar... but most of the time she added mashed potatoes and little pieces of fried crispy pork rind. I'd say 3 parts sauerkraut to 1 part potatoes.

You can make a great side dish of braised sauerkraut to go with meat or something like roast chicken.

Saute one chopped onion and one chopped apple in a butter of oil til soft. Add drained sauerkraut and a little wine or chicken broth. Simmer for 30 to 45 minutes. Probably will need some pepper but not salt.

My favorite (after Reubens, of course) is to brown a pork chop in a little oil, top with the kraut, cover and bake til chop is done. Serve with mashed potatoes. For the unusual, Google "sauerkraut balls". Serve with bean soup

I've been a vegetarian for decades, so I have no further information. I think maybe a pressure cooker was involved.

I could look it up if you wish, but it's probably very easy to find. IIRC, the sauerkraut is rinsed and then mixed with a vinaigrette and perhaps other vegetables. Celery? My aunt used to make it, and it was a nice side.

A three ingredient main dish that turns out to be delicious.

Beef, perhaps short ribs or chuck roast, sprinkled well with Lawry's season salt and then covered with canned sauerkraut and the juices. Simmer, simmer, simmer until very tender. Crock pot would be great.

This dish smells delicious when cooking, and is surprisingly good. Serve with dumplings, or noodles, and perhaps a fruity salad to lighten things up.

http://allrecipes.com/recipe/9456/sauerkraut-salad/

I have made a recipe similar to this but didn't recall that there was this much sugar or oil. My family loved this and I don't know why I haven't made it in a long time. Maybe because there was so much sugar and oil. I think you could tinker with this recipe and cut back on those two ingredients.

My mother used to make corned beef and cabbage in the crock pot and I'd use the leftovers to make a casserole I ran across, layers of corned beef, sauerkraut and Swiss cheese, topped with Russian dressing, rye bread crumbs and sliced tomatoes.

take a 2-3ib pork loin brown it quickly if desired, pop into crockpot add mix together kraut rinsed and drained, 1 sliced large white or yellow onion, some sliced raw cabbage depending on how much kraut you have works to increase volume, 2-4 crushed garlic cloves , 2 tsp caraway seeds and 1 can frozen apple juice concentrate thawed arrange in crockpot around pork roast -cook on high for 6-8 hours check after 6 if nearing done turn crock pot to low - this is just delish and the aroma while cooking is insane

note if apple juice concentrate is too sweet for yours taste use 11/2 cups regular apple juice or even 1 can of hard cider such as smith and forge works really well

You basically make pea soup, add the kraut and cook it for several hours. You can add mushrooms and kielbasa to make it even tastier. I make it every Christmas Eve.

I copied all your suggestions onto a page and saved it to my recipe file. Will def be trying those out.

Can't believe I never encountered sauerkraut balls anywhere before. They sound really yummy. A bit of work, maybe, but I'll give it a go once I have all the ingredients.

It's AWESOME. Guess you could put meat on there but I'm vegetarian so my suggestions might not be on-point.

The sweet/sour combo is delish.

In Minnesota, so many years ago. It WAS delish, I can still vaguely remember it.