STEWED CABBAGE WITH PORK, APPLES AND CIDER VINEGAR (MOCK SAUERKRAUT)

SERVES 4 to 6

Mock Sauerkraut? Well, here’s the deal. As you may already know, we love sauerkraut in PA Dutch country. Of course, it is very salty, because the process of preserving the cabbage includes a salty brine. Since my mother is on a low-sodium diet, we have to be very careful about high-sodium foods, and only indulge on rare occasions. She loves sauerkraut, and even I started to crave it. We often had it as a main dish, healthy, except for the sodium. For several weeks, I pondered different ways to make fresh cabbage “sour” without fermenting it for days in a brine. Eventually, I came up with a plan and gave it a try. Much to my amazement, it worked perfectly. Even we who have eaten sauerkraut all of our lives could barely notice a difference. Mom was very happy. We will make this often as a main dish or, without the pork, as a side dish. Although it takes time, it is very easy. I partially cooked it on a Sunday, placed it in the refrigerator, and then finished cooking it for dinner on Monday. Leftovers were equally great reheated in the microwave on Tuesday. The amount of salt you use depends on your dietary restrictions. However, even if you are not on a low-sodium diet, this is one recipe you will want to try.

INGREDIENTS

1 medium head cabbage, about 3-1/2 to 4 pounds, shredded into 1/8 to 1/4-inch slices

4 cups cider vinegar

2 teaspoons salt, or to taste

Pepper to taste

2 teaspoons canola, vegetable or olive oil

1.5 pounds country-style pork ribs with bone, more or less as desired

1 cup dry white wine or vermouth

2-1/2 cups water

1 large onion, cut into thin wedges

1 large apple, cored and cut into 8 wedges

1 small bay leaf

1 teaspoon dried thyme leaves

2 teaspoons caraway seed

8 juniper berries (optional, but good)

Place the cabbage in a very large non-reactive bowl or pot. Add the vinegar and salt. Let stand for about 2 hours, tossing occasionally. Place in a colander and drain well. (For a milder vinegar taste, rinse with water and drain. However, it is the vinegar that makes this taste like sauerkraut.)

Heat a large soup pot over medium-high heat. Add the oil. Season both sides of the pork ribs with salt and pepper. Add to the pot and brown, about 3 minutes per side. Add the wine and bring to a boil, scraping up any browned bits in the bottom of the pot. Add the cabbage, onions, apples, water, bay leaf, thyme, caraway, juniper berries, and more salt and pepper to taste. Bring to a boil; cover, reduce heat to medium-low, and simmer about one hour. Taste and adjust seasonings as needed. (The vinegar taste will mellow as the cabbage continues to cook.) Simmer another hour, until the cabbage is very tender and the pork is falling off the bones. Serve immediately, or keep warm on a very low heat for up to 30 minutes. Use the same side dishes you would serve with sauerkraut, such as mashed potatoes and a good rye bread with apple butter.

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