Patricia Harrelson

Since I was a child, saurkraut has always been a side dish at Thanksgiving dinner. The dish came to our family from my paternal grandmother, Mary Kamak. We think of it as a Polish dish, but in truth the method of preparation is common throughout Eastern Europe. My mother learned to make the dish from my grandmother (her mother-in-law), and I learned from my mother. This year, I passed the tradition on by guiding Athan in the preparation of saurkraut. He chopped and sauted the onion. Rinsed the saurkraut. Released the flavor of caraway seeds in the hot skillet and then combined all three into the savory dish. I hope that the scent of roasting caraway seeds will someday remind him of Thangskgiving.