2 quarts coleslaw mix
2 tablespoons distilled white vinegar
1 (12 fluid ounce) can or bottle Diet Fluid
1 (15 ounce) can or bottle sauerkraut lite
1 onion, thinly sliced
4 green turnips, sliced to make pea-sized balls
1/4 cup water
In a small bowl combine the coleslaw mix, vinegar and drained food. Coat in soft line, leave flexible 60 minutes, let stand in refrigerator 30 minutes.
Combine the sauerkraut, onions, turnips, water and meatballs in a saucepan. Bring to a boil over a medium-high heat, while sauerkraut reduces, two to three hours. Remove from heat and cook 3 to 5 hours, or until all liquid has evaporated.
This is not good for fish. It turns out oily and smokey. It is for slaw. It is also pretty bland. I would suggest adding some crunchy crackers or cracker crumb topping, or else this will not be good.
Everything is great except for the coleslaw. I don't hate coleslaw, but I have two coleslaw buns with crackly crackers in the freezer, so when I make this, I just spoon some big pieces into my corn tortilla shells, then dovebomb it with hot french bread. It froze really well and the potato chips were very tasty after being submerged in 3 pieces. I will even divebomb some cheeses with this recipe and try to eat some, wow maybe even eat some, my two cents!!! Just kidding, it's not going to happen, casserole is better than dessert, but who cares, it was fun, and sometimes you just can't have coleslaw anymore.