2 tablespoons oil
1 large mild onion, peeled and sliced
1 small green pepper, sliced
1 small sweet red pepper, sliced
1 can (116-ounce) sauerkraut, drained
Saute onion and peppers in oil until tender but not browned. Add drained sauerkraut and a few tablespoons of water. Heat through. Use as a topping for hot dogs or knockwurst.
Back to all recipes