Corned Beef with Homemade Sauerkraut and Remoulade Sauce

Best made and served immediately.  Leftovers resemble the commercially produced sauerkraut I invented this dish to avoid.

Ingredients

2 slices bacon, diced
2 cloves garlic, minced
1 tsp whole caraway seeds
1 Tbs olive oil
1 medium sweet onion, diced
1 head green cabbage, cored and thinly sliced
Salt and Pepper to taste
2 Tbs Apple Cider Vinegar

• In a large sauté pan, render the bacon until it begins to crisp
• Add the garlic and the caraway seeds and sauté until the caraway becomes fragrant and the garlic begins to turn golden.
• Add the onion and sauté until the onion starts to turn golden.
• Add the olive oil, allow it to get hot, then add the cabbage.
• Turn the cabbage to coat it in the fat and oil, then allow it to start to color on the edges, before turning again.
• Every few minutes (2-3), turn the cabbage until most of the edges have some color on them, adding a pinch of salt and pepper at every turn.
• Add the vinegar, toss, and cover the pan.  
• Cook in the pan for about 5 minutes, until the steam from the cidar and cabbage has dissolved all the brown bits on the bottom of the pan. 
• Serve immediately.

Remoulade Sauce

A much more interesting sauce then the American “Russian” dressing, or “special sauce” if that is how you grew up with this stuff.   Also good as a cocktail sauce for cold shrimp.

Ingredients

• 1 cup mayonnaise (use what you grew up with)
• 3 fresh, whole garlic dill pickles (in the refrigerator section at your grocers), chopped and drained
• 2 Tbs Dijon mustard
• 1 tsp capers, chopped and drained
• 2 Tbs chili sauce or ketchup
• 1 inch squeeze of anchovy paste
• 1 tsp hot sauce, more or less to taste

Mix all of the ingredients in a bowl and chill for a couple of hours.