Fry up a thick piece of ham in a pot. Remove the ham from the pan, add about one-quarter of a cup of butter, and saute some onions. Add a can of sauerkraut, maybe 3 cups or a little less, and saute, cover that pot and let it all get hot. Throw in a couple of tablespoons of brown sugar, a teaspoon or so of caraway seeds and a tablespoon or so of vinegar when it's hot. Some folks would rather add a few whole cloves than caraway seeds---that's fine, but I'm not big on cloves. Then just stir it around and let it cook covered for about 10 or 15 minutes, not longer. Serve with that piece of ham or a hamburger or hot dogs or meatloaf and potatoes.
Photo from the Museum of the Big Bend. Dinner on the grounds. I just know that these people made everything better than I do.
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