Different ways to Cook Cabbage
While many fresh vegetables begin to disappear at this time of year, cabbage (of every type) is always available. Three of the recipes this week utilize fresh cabbage and one calls for sauerkraut. The cabbage soup is from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck (Alfred A. Knopf 1967). This cookbook has become a classic over the years (the binding on our copy is now held together with tape). The braised cabbage is an unusual side dish that goes well with most types of meat, or, if you prefer, try the wilted cabbage salad.
We haven't included a recipe for making sauerkraut (although it does not appear to be particularly difficult). Instead, we use the bagged sauerkraut which can be found in the refrigerated section of the store (Boar's Head is quite good). Sauerkraut is used this week as the base for the choucroute - a unique but wonderful dish we hope you will try.
