I have searched the book and can't find the answer, but is sauerkraut allowed and if so how much?

I would say yes, since it just is pickled cooked cabbage. But also be aware that the sodium level is apt to be quite high. I would say a 1/2 cup portion would be plenty.. especially with the sodium levels!

I would rinse the sauerkraut quite a bit before cooking, as that does take off a lot of the extra salt. I'm mostly german so I grew up with a lot of german cooking...(hence all the extra weight today) and that's what we always did around our house.