[DoubleS]

My top favorites are ginger/basil and garlic. Both are phenomenal on a steak. I’m wanting to try a dill sometime. I’ve had store bought dill kraut but haven’t made my own yet. I bet that would be great on a steak, also. Especially if I made dill mashed potatoes as a side.

[Summerhat-n-Chicks]

I have a sauerkraut pot that’s constantly in use, but you can also pickle it like cucumbers or just use salt and preserve it that way. I also made regular salad with it, almost like cole slaw, but without the mayo or oil and put it in jars that way. You can also cut the cabbage in 1″ thick slices, rub them with garlic, salt, pepper and fry it a pan. I like to pour a beaten egg over it so it keeps together better.

[Grampa-J]

Usually ferment it with onion and caraway seed. Try cooking it up with apples and smoked sausage. I usually use kielbasa. It’s easy to throw in the crockpot if you don’t want to stand over the skillet.

[PWDOhioRaptureReady]

I have canned cabbage and it is wonderful. Not kraut, not sour. Just cut into maybe 1” squares, boiled till it turns translucent and packed into a hot pint jar. Pour hot water over in jar and de-bubble well.

[Musicians_Wife]

That looks interesting. I love boiled cabbage and onions so this seems like something to keep on hand.

[Bavaria65]

I love fried cabbage! Cut is chunks and fry it with Bacon grease ( or fry out some bacon first ) and onions . Also tasty with some fried Kielbasa or Cabbage Rolls!!

[coyotech]

I haven’t made any kind of kraut, but beef liver, onions and lots of cabbage all cooked together in a cast iron pan with just a little oil or grease – liver not breaded – is surprisingly delicious! I start the liver cut into small chunks first, and cook it until it’s about half cooked. Then I add the onions and cook them the usual amount, until they’re turning clear. I put salt, pepper and garlic to all that. Then I cut up the cabbage small and put it in the pan, and cook it until the cabbage is cooked down and soft. That’s usually about a half head of cabbage, and it takes about 1/2 an hour. If it needs a little water to steam the cabbage I add some, but it’s not
always necessary. It doesn’t have much juice this way, but you could
add more water and make it juicy. If you like your cabbage firmer or your liver more rare, you can modify it, but that’s the way I like it.

[NonaLee]

I have a great fermented Salvadoran slaw recipe and a great canned slaw with red cabbage.

[Maryloudug]

Hi ! I was wondering how you made your sauerkraut. I love to eat it but don’t know how to make it.

[Cooking_Mother]

We do lemon peel, juniper berries and dill. I also do a second ferment with honey & apples for a sweet kraut.

[RedBlock]

Maybe a little late for this sale but a kimchi style cabbage ferment is always favourite here. And we used it with other veg like daicon radish, carrots and beetroot in a sweet and sour pickling brine.