On 3/20/2012 9:48 PM, jec wrote:

>
>
> Could they have been mixing up their countries? I've had Hungarian
> sauerkraut that was cooked with tomato or tomato sauce and it was
> reddish and sweet. I didn't care for the combination myself.
>
> jec
>

Maybe, maybe not. A couple of years ago, the Danish students at the
International Co-op were having a Christmas celebration dinner (with all
the other Danes in the area, plus everyone in the house).

Among all the traditional foods they made, they made a tangy/sweet red
cabbage dish identically to how Dough Freyburger described it. (I
watched them make a batch).

I wouldn't be surprised if all the countries around central/northern
Europe have some variation of this particular dish that goes back a
billion years and gets eaten often.

Speaking of which, I haven't made it in awhile myself. I bet it would
make a good cold side to some grilled meats, now that it's that time of
year.

-J