Germany’s Sauerkraut is famous but many European regions have their own version of pickled and fermented Cabbage. They are overwhelmingly sour, but I love it especially with smoked sausages. As I do not stock Sauerkraut because it is a sometimes food for me, when I want to eat it, I make my ‘Mock Sauerkraut’ in a totally unauthentic way, and I even use Japanese Rice Vinegar. Actually it is not bad at all.
150g Cabbage *2 large leaves
1/2 teaspoon Salt
1 Bay Leaf
2 tablespoons Rice Vinegar *OR Vinegar of our choice
1 teaspoon Sugar
1 teaspoon Whole Grain Mustard *optional
Freshly Ground Black Pepper
- Slice Cabbage leaves thinly, place in a heat-proof bowl, add Salt and mix well. Place Bay Leaf underneath the cabbage, cover with a plate, and heat in the microwave for 1 minutes.
- Add Rice Vinegar and Sugar to the hot cabbage, mix well, and set aside too cool. While it is cooling down, the flavour will develop.
- Add Whole Grain Mustard and Black Pepper, mix well, and enjoy with the delicious sausages.