Cabbage Harvest: More than Sauerkraut by Ruth Paget
I would drive my family bonkers every winter when we lived in Wisconsin by making brats loaded with warm sauerkraut and brown German mustard for dinner on University of Wisconsin football game days and walk around wearing my UW cheesehead.
Laurent and Florence opted for Culver’s cheeseburgers.
If you really want to make sauerkraut at home, this video show the two-ingredient method with cabbage and salt. I would store sauerkraut in the refrigerator, but this video presents conditions where you can store sauerkraut out of the refrigerator:
There is actually a lot you can do with cabbage that is not sour like Dijon roast pork with apples and cabbage.
I wrote a blog on cabbage that details great recipes and cookbook resources for cabbage noted below:
Cabbage is full of Vitamin C, a great antioxidant. That fact makes me like it even with brats.
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
