Run cold water over kraut to crisp it. Drain. Mix oil, vinegar and sugar well. Add remaining ingredients and let stand in refrigerator for 2 hours before serving.
By Robin from Washington, IA
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Bring vinegar, water, salt, caraway seed, and sugar to a boil. Pour over cabbage; cover and let set for 1/2 hour. Mix the oil into the kraut. Let it set in the refrigerator for 1 hour before serving.