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Braised Cabbage
Serves 6

This dish is a substitute for the usual sauerkraut served in German restaurants. It has a more home cooked flavor than commercially prepared sauerkraut and is easy to make. Braising adds layers of flavor.

Sauerkraut is finely-sliced white cabbage fermented with lactobacillus bacteria. The sugars in the cabbage are thereby converted into lactic acid and serve as a preservative. Basic sauerkraut is made by cutting fresh cabbage into fine strips, and packing it into an airtight container while mixing in a certain amount of salt, approximately 1.5%. Traditionally, a stoneware crock is used. The fermentation vessel is kept at 23C for three days, then left in cooler temperatures for eight weeks.

Sauerkraut is thought to have originated in the north of China among the Mongols and was introduced in Europe by migrating tribes. Eastern Europeans, in particular, consume large amounts of sauerkraut. Germans adopted sauerkraut as part of their cuisine and are thought to have introduced it in the northern countries Western Europe and the United States. Sauerkraut is a staple of the winter diet in Germany and the Netherlands. Sauerkraut is customarily prepared with pork, goose or duck meat.

 1 medium head of white cabbage, halved, cored & shredded
1 medium white onion, sliced
2 strips of smoked bacon, cooked and chopped
2 cups of beef stock
2 tablespoons of apple vinegar
1 baby carrot peeled and cut into ¼-inch sections
2 tablespoons of butter
1 bay leaf
Caraway seeds to taste
celery salt to taste
Salt and pepper to taste
Chopped parsley and chives to taste

Preparation: 1. Sauté the sliced white onions in a heavy casserole over high heat on the stove until softened, about five minutes. 2. Add the shredded cabbage and toss with the onions. 3. Add the beef stock, apple vinegar, carrots, bay leaf, Caraway seeds, celery salt, salt and pepper, and the chopped parsley and chives. Toss the mixture. 4. Sprinkle the chopped bacon over the top. 5. Place the casserole in an oven at 300 degrees and cook for at least one and one half hours.

Presentation: Either serve immediately or refrigerate and serve the next day. This dish is excellent with pork, duck or a roasted chicken. Oven roasted potatoes and gravy are a must!

Richard Wottrich