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1 cn (19-oz) sauerkraut (I use
-the kind in rhine wine);
-drained
1 sm Onion; chopped
1/4 c Vegetable oil (can use olive
-oil)
2/3 c Chopped celery
1 Green pepper; finely chopped
1 1/2 c Sugar
1/2 c Water
2/3 c Cider vinegar (I use either
-red wine or balsamic for a
-kick)
4 Servings