Homemade Warm Sauerkraut
rec.food.recipes/Rachael (1997)

6 cups thinly shredded cabbage
2 tbsp granulated sugar
1 tbsp Dijon mustard
3 cup plain white vinegar
1 tbsp toasted caraway seeds

In a large Dutch oven with a lid, toss all of the ingredients together.

Cover and simmer over very low heat for 30 minutes. Stir well and cover for another 30 minutes, repeat this process until all of the cabbage is cooked, about two hours total.

Serve with bratwurst or bockwurst, or other sausage, and pumpernickel bread with mustard.