I've got a couple of versions of what amounts to sweet & sour kraut, Cathy. Oddly enough, neither of them contain caraway.

ZESTY SAUERKRAUT RELISH

1 cup sugar
1 cup vinegar
2 tbls prepared mustard
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1/2 large red pepper
1 med onon
1/2 cucumber

Heat the sugar and vinegar until sugar dissolves. Stir in the mustard, garlic, and salt. Allow to cool.

Slice onion thinly in half moons. Cut pepper and cucumber into short julienne strips. Drain and squeeze kraut.

Mix vegetables in large bowl. Add the vinegar mixture and combine well. Allow to stand in fredte at least four hours.

ZESTY BARBECUE SLAW

1 cup sugar
1 cup vinegar
1 tsp smokeing salt
Couple shots hot sauce

Mix ingredients and heat until blended.

In a bowl combine 1 large can draut, drained, 1 onion, chopped, 1 green pepper, chopped and one large carrot, shredded. Mix vegetables with vinegar mixture and chill.

On the other hand, caraway is an important ingredient in my recipe for

SWEET & SOUR RED CABBAGE

2 tbls butter or oil
3/4 cup chopped onions
6 cups thinly sliced red cabbage
3/4 cup apple juice or cider
1/2 tsp salt
Black pepper to taste
1 tsp dried dill
1 tsp whole fennel seeds
1 tsp caraway seeds
1/4 cup raisins
3 tbls cider vinegar
1 tbls honey
1 apple, peeled, cored, and diced

Saute onions in oil or butter until lightly browned. Add cabbage & continue to saute for 5-10 minutes. Add rest of ingredients except honey. Cook on low heat, covered, for bout 30 minutes, stirring occasionally. Cabbage will be greatly reduced in volume.

Cabbage & onions are sweeter the longer they simmer, so taste first and then add the honey and more vinegar if needed.

SWEET-SOUR WHITE CABBAGE

1 head white cabbage, shredded
1 T. salt
2 T. bacon drippings
1/3 c. white vinegar
2-3 T. flour
Flavoring as desired: 2 t. caraway seeds or 2 t. dill

Cook cabbage and salt 20 min. Add bacon drippings, vinegar, flavoring and flour. Cook 10 minutes.


Cabbage

* 8 slices bacon
* 1 large head cabbage, cored and shredded
* 1/4 cup all-purpose flour
* 1 tablespoon caraway seed
* 1 pinch salt and pepper to taste
* 1/2 cup white vinegar, or to taste
* 1/2 cup white sugar, or to taste

1. Lay two slices of bacon across the bottom of a large pot. Cover with a layer of cabbage. Sprinkle a light dusting of flour and a pinch of caraway seed. Season with a little salt and pepper. Repeat layering as many times as possible until you run out of room.
2. Fill the pot with enough water to come about 3/4 up the side. Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally. Let cool slightly, then stir in the vinegar and sugar. Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick.