How do I love thee sauerkraut, let me count the ways. (In my case, that’s only 2 ways, but I’m looking for many more!) So of course, the most common way I enjoy sauerkraut is when it is lovingly nestled between 2 slices of rye bread, along with thin slices of lean corned beef and Swiss cheese, slathered with Thousand Island dressing, graced with a wee touch of horseradish, and then ever so tenderly grilled until the cheese is melted and the bread is a perfect golden brown. The Reuben sandwich! (In my mind, one more proof positive that God loves us!) And what, pray tell, would Oktoberfest be without sauerkraut? Who could even imagine just a Brat (short for Bratwurst) and a helping of German potato salad sitting all alone on a plate?   They need company to make them complete. That’s where a good spicy mustard, chewy rye bread, and the lowly cabbage come into the picture. (And I am not talking about that sweet red cabbage dish that usually gets ignored on everyone’s plate.) I am talking about sauerkraut – cabbage that has been elevated to a dish for which poems and sonnets should and probably have been written. But, if by the merest of chances, an ode to sauerkraut has not previously been written, I have taken the liberty to do so now. I hope you enjoy both the ode and the recipe.

ODE TO SAUERKRAUT  

Oh lovely head of cabbage sitting lonely and forlorn,

To turn you into coleslaw or something other I am torn.

Would you rather bathe in mayonnaise with vinegar and spice,

Or would you choose to be rolled, using seasoned beef and rice?

Or should I lean towards Asian, and add you shredded to a dish

Would that then make you happy, and fulfill your every wish?

Or perhaps you feel your destiny is more lofty than mundane,

That you were meant for greatness, not the simple or the plain?

Alas, I have the answer, one on which I truly have no doubt,

You my dear head of cabbage shall become – SAUERKRAUT!

• 2 tsp. bacon fat or 2 slices bacon, chopped
• 1 can, bag or jar sauerkraut, thoroughly drained
• ½ tsp. caraway seeds

Melt bacon fat or fry bacon until crisp in a small covered sauce pan. Add sauerkraut and caraway seeds. Cover pan and cook on low for about 30 minutes. Stir occasionally. Perfect with Brats (see recipe under Main Dish Recipes) and German Potato Salad (see recipe under Salad Recipes) for a great Oktoberfest meal.