Sauerkraut

People who heat up sauerkraut straight from the can and think they can serve it that way are vile and corrupt. At bare minimum you should do the following. Some people even get all zany and add diced apple to the onion stage.

2 cans of sauerkraut, drain in a colander.

In a large skillet add:

Some oil (or bacon fat) and sauté
1 medium onion, diced, until see through but not burned so you might want to use medium-low heat. Add
1/2 tsp caraway seeds.

Then add:
Sauerkraut,
An itty bit (no I don't use metric) of water, and
Salt and pepper to taste.

Cook, stirring occasionally, until the sauerkraut is tender and tasty. Add tiny amounts of water only as needed to keep the whole business from burning.

You can serve this sauerkraut with your favorite German, Polish, Czech, Slovak, or Hungarian meal. Often I like to eat it straight out of the skillet with a fork.