Wayne Boatwright > wrote in
3.184:

> Oh pshaw, on Mon 08 Oct 2007 10:04:43p, meant to say...
>
>> On Mon, 08 Oct 2007 19:25:03 GMT, Wayne Boatwright
>> > wrote:
>>
>>>
>>>I often "temper" the kraut by mixing roughly equal amounts of fresh
>>>kraut and fresh cabbage. I add a chopped onion, a garlic clove, and
>>>a few crushed juniper berries. This is also very nice with pork.
>>
>> That's a great idea! My husband doesn't like saurkraut and I'm not a
>> fan of cooked cabbage. Maybe we can eat the best of two worlds if I
>> try it that way.
>>
>
> You must try it, Barbara. It's really good. Occasionally I will add
> a chopped apple to the mix, especially if the kraut is particularly
> sour.
>

I do a pork steak and cabbage casserole, cabage cream cheese onion and a
spice blend that varies to my mood as well as veggies of choice that day.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore