Sauerkraut

or what to do with a head of cabbage that was left from a battle.

  I was going to make kimshee but everyone said they wouldn't eat it.

 This is a Wooden Chef original recipe because I couldn't find one in

      any of my many cookbooks. I found a recipe for sauerbraten, but that's

not the same. It called for two cups of water and a quarter cup of    

 vinegar, so I used that proportion. I dug a can of sauerkraut out of   

the pantry. The ingredients listed sauerkraut, water, and salt. Are  

            there sauerkraut bushes ? heads of sauerkraut ? Oh well, here goes;         

Ingredients:

            2 cups of shredded cabbage

2 cups of water         

¼ cup white vinegar  

1 red apple              

1 teaspoon of salt    

Cut the apple into quarters, cut the stem and bottom off, and cut the seeds out. Put all of the

ingredients into a pan and bring to a boil. The peel will come off the apple in about five minutes.

It will be easier to get the peel out if you remove the pan to your cutting board. Pull the pieces

of peel out with a spoon and hang them over the edge of the pan to cool. You can then hold the

peel against the inside of the pan and scrape the remaining apple pulp into the pan. Return the

pan to the stove and turn the burner down to simmer. Continue cooking, stirring frequently,

until the apple is completely cooked and the cabbage gets soft, about twenty minutes. 

I'm serving this with ham and black-eyed peas for a New Year's Eve dinner.

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