My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, February 16, 2011

Norwegian Sauerkraut

The hardest part of this wonderful dish is letting it set for a day or so to add character. There are times when I just have to jump right in and eat. Marvelous with pork roasts or chops. Why not with brats! Serve this hot or cold.

Norwegian Sauerkraut
6 servings
print recipe

1 large red cabbage
1/2 cup sugar
2 teaspoons caraway seeds
salt and pepper
2 tablespoons bacon fat
1/2 cup vinegar

Slice the cabbage a little more coarsely than you would for cole slaw. barely cover the bottom of a good-sized pot with cold water; put the cabbage in layers. Between each layer of cabbage sprinkle the sugar and the caraway seeds. Let this cook very slowly until the cabbage is tender, stirring from time to time.

Add salt and pepper to taste and the bacon fat. Just before serving, add half a cup of vinegar and stir. May be served hot or cold.


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