Made With Our
- 1 (14-ounce) can sauerkraut
- 2 Tablespoons Stonewall Kitchen Horseradish Mustard
- 1/2 teaspoon caraway seed
- Capers or pitted and diced 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.