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.

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Makes

2 Servings

Ingredients

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

Method

1. 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.
2. 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.
3. Add Whole Grain Mustard and Black Pepper, mix well, and enjoy with the delicious sausages.