I understand that cabbage isn’t for everyone, but it definitely is for this gal.
My absolute favorite way to eat red cabbage is in a raw Asian slaw, but really I love it any way. This recipe is the perfect colorful side dish to add to any hearty meal. It’s semi-sweet and sour which contrasts most dishes- while adding a beautiful purple hue.
Oddly enough, I just became curious about how left-overs would taste straight out of the fridge (not that I ever eat cold leftovers that way, GAG). But I bet it would be a kind of spin on sauerkraut.
Oh, and for any of you wondering what’s up with my First Ever Batch of Sauerkraut: Today it has been fermenting for exactly 7 days on my dining room floor. Every now and then I can hear an air bubble escape through the Crocks ‘water moat’, as I like to call it.
So things are looking up!
Btw, I realize none of ‘you’ are even reading this. I’m probably just talking to myself on here. **Huddles on the floor against my German Crock, sobbing about not having any friends**
Yes I’m lame.