Originally Posted by
slawecki
it takes several weeks, but it takes no attention. one puts cabbage in a large crock, put a crockery cover on it, keep it in a cool place for several weeks(where the smell won't get you) and you have sauerkraut.
it is an essential ingredient to most all Alsace Lorraine dishes.
Mmm, Mr. Kipper's grandfather used to make sauerkraut for the family each year.
Originally Posted by
mosburger
Love the Russian version (golubtsy) from autumn to spring. During the summer months settle for a slightly acidic coleslaw.
LOL, golubtsy, halupki, same thing!
Originally Posted by
Emeraldcity
Cabbage rolls! Definitely a great idea. When I make them, I will freeze them for later. So yummy. When I cook them, I put them in a casserole dish and cover with tomato sauce and bake. So good!
Hmmm, may have to make them this week.
I've been planning to make halupki for Mr. Kipper for several weeks now. He keeps asking me when I'm actually going to do that.