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.