RecipeMuncher

Sometimes I wonder why pickled (braised?) red cabbage isn’t more popular here in the States. I’ll see it occasionally, like when I visit Ikea, but otherwise it’s not something I run across very often. Sauerkraut, on the other hand, is more commonplace. Strange. I prefer pickled red cabbage over sauerkraut any day. Around this time of year we eat a lot of this zingy stuff. It goes perfectly with hearty, cold weather foods, like pork roast or schnitzel. There’s no sha (...)