Monday, January 12, 2009
I'm a sauerkraut fan, so I picked up a jar of Wills Valley Farm's fermented red cabbage at the Reading Terminal Market's Fair Food Farmstand a couple of weeks ago.
Straight out of the jar, I did not care for it. But when cooked . . . WOW!
I came to this conclusion after gently braising some German-style hot dogs in the red cabbage kraut. First I gently sautéed a medium onion in canola oil (butter would work, too) until just barely starting to turn golden, then I added the red cabbage, allowing it to cook covered for about 10-15 minutes. I had an old Asian pear, slightly shriveled, sitting in the crisper, so I peeled it and grated the pulp into the cabbage. (An apple is the usual addition, but none were in the larder.) Then I added maybe a quarter cup of water (if I had an open bottle of white wine, I would have used that), a couple of the foot-long franks, covered again and simmered low for another 10-15 minutes. Delicious, especially when served with a German-style mustard.