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Traditionally in German, this form of pickled cabbage was used in many ways. It could just be heated and served as a vegetable, or cooked with meat (preferably pork or pork sausage.) Cooked in its natural brine, it could be so —sharp“ that it made your jaws ache. Rinsed and drained, or with a grated potato or apple added during the cooking, it tasted better to some of us. Each cook had her own way with it, and that‘s probably still the case. Here‘s a good starter:
more styles of Sauerkraut
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Last updated October 22, 2008