STEWED CABBAGE WITH SWEET POTATOES, APPLES AND CIDER VINEGAR (Easy Mock Sauerkraut)

SERVES 4 to 6

A recipe for mock sauerkraut? Well, here’s the deal. As you may already know, we love sauerkraut in PA Dutch country. Of course, it is very high in sodium, because the process of preserving the cabbage includes a salty brine. Since my mother was on a low-sodium diet, and I prefer less salty foods, we had to be very careful and only indulge on rare occasions. She loved sauerkraut, and even I started to crave it. We often had it as a main dish, healthy, except for the sodium. 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. I have made this often as a main or side dish, with and without pork, and it is a must for the New Year's Day Good Luck dinner. Although it takes time, it is very easy as stews go because there is very little hands on work. The first time made it, I partially cooked it on a Sunday, placed it in the refrigerator, and then finished cooking it for dinner on Monday. Leftovers are equally great reheated. The amount of salt you use depends on your dietary restrictions or preferences. However, even if you are not on a low-sodium diet, this is a relatively quick and easy homemade sauerkraut recipe you will want to try. For a heartier main dish version, see a variation with pork below.

INGREDIENTS

To prepare the cabbage:

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

Remaining ingredients to cook the stew:

Pepper to taste
1 cup dry white wine or vermouth
2-1/2 cups water
4 medium sweet potatoes, scrubbed or peeled, cut into quarters
1 large onion, cut into thin wedges
1 large apple, cored and cut into 4 wedges
1 small bay leaf
1 teaspoon dried thyme leaves
2 teaspoons caraway seed
8 juniper berries (optional, but very good)

[Stewed Cabbage with Sweet Potatoes, Apples and Cider Vinegar (Easy Mock Sauerkraut)]

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.)

Place the drained cabbage and the remaining ingredients in a large Dutch oven or soup pot. 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. Serve immediately, or keep warm on a very low heat for up to 30 minutes. Serve with a good rye bread with apple butter.

Variation: If desired, pork can be added to the cabbage for a heartier one pot meal. Use about 1-1/2 pounds of bone-in country-style pork ribs. Season with salt and pepper and brown in a little oil before adding the remaining ingredients to the pot.

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