The Quilt Inn Country Cookbook

Aliske Webb

Red Cabbage and Sausage

head red cabbage, cored and shredded

lbs. smoked sausage, diced

onions, sliced thin

green apples, peeled, cored and diced

tbsp. butter

/3 cup vinegar

/2 cup chicken stock

tsp. curry powder

/2 tsp. marjoram

salt and fresh ground pepper to taste

Brown sausage in butter in deep saucepan over medium heat. Add onion and

cook until tender, about 10 minutes. Stir in cabbage, apples, vinegar, stock, curry

powder, marjoram, salt and pepper. Cover and simmer for 30 minutes.

We can’t leave this chapter without a great recipe for...

Non-Exploding Sauerkraut

cups cabbage, shredded

/4 cup pickling salt

Wash and shred cabbage. Measure 9 cups into mixing bowl. Mix with pickling

salt. Let stand for 2 hours. Rinse, drain, and rinse again. Pack wet cabbage into

sterilized jars. Pack firmly so that liquid rises and covers cabbage. Leave 1 inch space

at top of jar. Fit a piece of plastic wrap on to top of cabbage so air does not reach it.

Seal jar with lid, but do not tighten—this allows fermentation gases to

escape—eliminates need to “keg poke”, and unnecessary explosions!

Store at 68–72F to enhance fermentation process. Check occasionally and

remove any scum that appears on the surface of the cabbage. (Scum won’t form if

plastic wrap is tight enough). Fermentation will stop after 2 to 6 weeks.

Sauerkraut is ready when no bubbles appear on the surface and jar does not

hiss when opened. If kraut is too salty for your taste, rinse it before serving. Store

sauerkraut in refrigerator.

Published by Bookmice.com

Country Cooking