Sauerkraut is a delicious fermented cabbage dish that is popular in many parts of the world. It can be eaten as a side dish, or added to sandwiches and other recipes.
6 cups thinly shredded cabbage
2 tablespoons granulated sugar
1 tablespoon Dijon mustard
3 cups white vinegar
1 tablespoon toasted caraway seeds
Combine the cabbage, sugar, mustard, vinegar, and caraway seeds in a large saucepan or Dutch oven. Bring to a boil over medium-high heat then lower the temperature to a very low simmer. Cover the pan and let the sauerkraut simmer for 2 hours, stirring every 30 minutes. Cook until the cabbage is soft.
Remove the sauerkraut from the heat. Serve the sauerkraut warm, at room temperature, or chill before serving. Store the sauerkraut in an airtight container in the refrigerator for up to 10 days.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
reviews & comments
November 18, 2008
finally, a recipe that tells you how to make kraut with out havimg to buy a can or bag of pre-made kraut and just adding flavoring agents.....awesome