As a spur of the moment decision, today I added red cabbage kraut with caraway (homemade) to the onions and liver. It was a spectacular hit with tangy complex flavor. It was, in my daughter's opinion, plate-licking good. Not to mention, the red cabbage looked gorgeous on the plate. So give red cabbage kraut a try and prepare to be impressed. I think I could even convince my liver-hating husband to eat this dish.