On Mon 26 May 2008 10:25:37a, Michael "Dog3" told us...

> Janet Wilder > news:483aec9a$0$12343$c3e8da3
> @news.astraweb.com: in rec.food.cooking
>
>>
>> Darn! I have the cabbage in the fridge, too. Okay, I'll give it a try.
>> One batch of one-legged-cook cole slaw coming up. I hope y'all don't
>> mind carrots in the slaw. I gotta have shredded carrots in mine.
>
> I'm doing ribs and kraut today but I can send over some Red Onion
> Sauerkraut to go with the party. This is really good served with just
> about any grilled item. I like plain old snacking on it. From Gourmet
> Magazine:
>
> Red Onion Sauerkraut
> Gourmet - October 1994
>
> Ingredients
>
> 3 tablespoons vegetable oil
> 5 1/2 cups thinly sliced red onion (about 1 pound)
> 3 whole cloves
> 5 juniper berries*
> 4 cups thinly sliced red cabbage (about 1/4 medium head)
> a 1-pound package sauerkraut, drained
> 3 tablespoons firmly packed dark brown sugar
> 1/2 cup dry red wine
> 1/4 cup red-wine vinegar
> 1 bay leaf
>
> *available in spice section of supermarkets
>
> PreparationIn a large heavy skillet (measuring about 12 inches across and
> 2 1/2 inches deep) heat oil over moderately high heat until hot but not
> smoking and sauté onion with cloves and juniper berries, stirring, until
> browned, about 10 minutes. Add cabbage, sauerkraut, sugar, wine, vinegar,
> and bay leaf and simmer stirring occasionally and adding water if mixture
> becomes dry, until cabbage is tender, about 30 minutes. Sauerkraut may be
> made 2 days ahead and chilled, covered. Discard bay leaf and serve
> sauerkraut at room temperature.
>
>
> Michael
>
>

Sounds delicious, Michael. Rather similar to the way I make it. Clipped
and saved to make and compare. :-)

--
Wayne Boatwright
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Monday, 05(V)/26(XXVI)/08(MMVIII)
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Today is: Memorial Day
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Have you ever noticed that the lawyer
always smiles more than the client?
--George Carlin
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