[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.