The correct way to eat cabbage.

I just LOVE sauerkraut. But afaic, to be appreciated properly, it must be taken to Version 2.

Slice yellow onions thin and brown over low heat, ideally in butter, generously adding caraway seeds as you go.

Take conventional sauerkraut and add to onions.

Add large dollops of Kosciusko mustard (there is no substitute) and a sweet white wine.

Cook over low heat, keeping liquid down. If necessary, reduce the liquid in a separate saucepan.

If desired (and it should always be desired) brown small randomly cut chunks of a sharp sausage over medium heat with more caraway seeds. Add this sausage to the rest of the transcendent mixture.

Serve over egg noodles that have been generously garnished with chopped parsley. If desired, cook the noodles with a small amount of fresh-ground black pepper added to the water. Butter can also be added to the noodles before they are served.

Eat with gusto.

And with more sausage.

Repeat.

Stride purposely in cold, windy weather for miles under a heavy load so as to burn off meal and be ready to do it again as soon as possible.

Repeat.