Not Not Sauerkraut.

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worth1
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Location: 25 miles southeast of Waterloo Texas

Not Not Sauerkraut.

#1

Post: # 54052Unread post worth1
Sat Sep 18, 2021 1:13 pm

Ran a whole head of cabbage through the food processor.
Did the same with an apple peeled.
Also a whole onion.
Added the same amount of salt I would to make sauerkraut.
Added....
Nutmeg. 1/2 teaspoon.
Caraway. 1 teaspoon.
Brown sugar 1/4 cup.
Tablespoon of malt vinegar.
Worked it like I would to make sauerkraut and packed it in the enameled Dutch oven
No additional water was added just the liquid that the salt and sugar drew out.
Put lid on and placed in oven at 275F.
No idea how it will turn out.
Worth
25 miles southeast of Waterloo Texas.

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You might as well be arguing with a cat.

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Sue_CT
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Re: Not Not Sauerkraut.

#2

Post: # 54055Unread post Sue_CT
Sat Sep 18, 2021 1:58 pm

Sounds good.

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brownrexx
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Re: Not Not Sauerkraut.

#3

Post: # 54058Unread post brownrexx
Sat Sep 18, 2021 2:00 pm

That would be too salty for me but otherwise it sounds good. I don't even like sauerkraut and I make that for my DH.

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Amateurinawe
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Re: Not Not Sauerkraut.

#4

Post: # 54060Unread post Amateurinawe
Sat Sep 18, 2021 2:05 pm

It does sound good, looking forward to see !
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worth1
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Re: Not Not Sauerkraut.

#5

Post: # 54071Unread post worth1
Sat Sep 18, 2021 2:57 pm

brownrexx wrote: Sat Sep 18, 2021 2:00 pm That would be too salty for me but otherwise it sounds good. I don't even like sauerkraut and I make that for my DH.
It's not salty if you follow my recipe for sauerkraut.
The cabbage was a large head weighing about 4 pounds.
Used less than two teaspoons of salt.
For 5 pounds it calls for 2 tablespoons.
After it baked for some time it needed more fluid so I added 1 1/2 cuo of sangria wine.
Just enough to get fluid level to the top but not over the top of the cabbage.
This will reduce down and it should take a slightly salty but sweet yet slightly sour flavor.
This would be way less sodium than you would get in your average chain restaurant gravy or boxed dinner like Hamburger Helper or Mac and cheese.
Way less.
Thus the reason for the brown sugar, it sucks moisture out of vegetables and meat too because it is hygroscopic.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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worth1
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Re: Not Not Sauerkraut.

#6

Post: # 54085Unread post worth1
Sat Sep 18, 2021 4:58 pm

It's more or less a Bavarian Weisskraut.
Braised white cabbage.
Have no idea how I stumble on to things like this by accident.
Must be in my heritage and upbringing. :lol:
20210918_165643.jpg
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Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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Shule
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Re: Not Not Sauerkraut.

#7

Post: # 54801Unread post Shule
Thu Sep 30, 2021 1:42 am

I was thinking maybe you were talking about a new tomato variety (kind of like Not Purple Strawberry), heh, heh.

Cooked cabbage is awesome.
Location: SW Idaho, USA
Climate: BSk
USDA hardiness zone: 6
Elevation: 2,260 feet

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