An excellent side dish to serve with your favorite baked ham, oven roasted pork or on a Reuben sandwich.
- 1 (14 ounce) can sauerkraut
- 2 Tablespoons Stonewall Kitchen Horseradish Mustard
- 1/2 teaspoon caraway seed
- Capers or Pitted Kalamata Olives, for garnish
- Drain sauerkraut.
- Place in a bowl and toss with Horseradish Mustard and caraway seed
- Warm slowly on stovetop..
- Sprinkle with capers or pitted and diced Kalamata olives before serving