A hearty, flavorful and nutritious meal.
Quarter and slice potatoes into bite-sized slices (I usually do 2 medium potatoes per person, or a little more for leftover). Place in a pot of water, and boil until the potatoes are tender. Drain.
Dice one onion, and saute in a light coating of safflower oil. Cook until translucent.
Add cabbage, thinly sliced. Add just enough water to barely cover the bottom of the pan (I save the sauerkraut juice at the bottom of the jar and use it for added flavoring. Waste not, want not!). Cover the pan and let the cabbage steam. Stir, as needed. Once the cabbage is nearly tender, add the potatoes, and 1 tsp of caraway seeds. Stir, and serve.
Note: you can brown the potatoes separately, if you prefer. It does make a little nicer presentation, and adds a little extra texture to the dish.
Also: Try mixing in cooked, sliced German-style sausage or kielbasa.