So last night I made sauerkraut. It wasn't technically supposed to be sauerkraut--I used a recipe called "Sweet and Sour Cabbage"--but nonetheless, sauerkraut it was. Actually, when I originally decided to try the recipe, I mistakenly thought it was a recipe for sweet and sour cabbage soup. I'm not sure why I thought it would be soup, considering that the recipe nowhere mentions anything remotely soupy.
You might wonder why I didn't just write up the cabbage last night, and here's the answer: I didn't eat the cabbage last night. I meant to, I really did, but the cabbage took WAY longer than a half hour to be ready, and I was hungry. Plus, after I took my first little taste I knew I'd need kielbasa or bratwurst to actually make use of the dish. So this morning, I betook my tired butt to the store (before the Bears game) and bought chicken bratwurst and some lite smoked sausage.
And so that's what I ate just a short half hour ago. The cabbage was very good--far richer than normal sauerkraut, due to the butter and balsamic, I would think. And it's not exactly sauerkraut, because it's just a tad too sweet. But the idea's the same, and it went incredibly well with my (delicious!) chicken brat. I've frozen two tupperware containers full of cabbage (the recipe made an incredibly large amount of finished product) and I think I'm going to force some on my mom at some point. I know that's kind of mean, but I think she might enjoy it. She's the only person I know who really LIKES cabbage, and I figure she may as well try my handiwork. Maybe I can eat it with her.
So, one experiment down, one to go. I think I'll end up doing the black bean soup on Thursday (?) or possibly Tuesday. Not sure.
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