1 qt. sauerkraut (or canned) undrained
1 1/2 c. sugar
1/2 c. oil
1/2 c. vinegar
1/2 c. each celery, onion, green pepper, carrots

Bring sugar, oil and vinegar to boil in saucepan. Add sauerkraut, then vegetables. Heat through. Better flavor made a day ahead, will keep a week.