I love sauerkraut. I grew up with my parents making it from scratch, which would take a few weeks for the cabbage to pickle. Nowadays, I don't have to do that, as you can find it in every grocery store ready to eat. How neat is that? This side is very easy and it goes perfect with many dishes. One of my favorite ways to enjoy it is as topping on a nice, juicy, grilled bratwurst. Oh, yeah! Make sure though you get some that's been brined in salt, not in vinegar. It makes a huge difference in taste. Enjoy!
-1 (14.5 oz) can sauerkraut (in salt)
-1 Tbs extra virgin olive oil
-1/2 to 1 tsp paprika
Mix everything together. Let it stand at room temperature for 10-15 minutes. Enjoy!