To make a mock sauerkraut, cook some diced bacon in a large skillet, set the bacon aside, add a little oil to the bacon fat, and cook some mashed garlic in the fat to flavor it. Remove the garlic and sauté sliced napa cabbage in the fat until just wilted. Then add some water or broth, cover, and cook until it’s very tender. Next add a generous amount of red wine vinegar (a good 1/3 cup for a full pan) and let it evaporate uncovered. To finish, toss the bacon back in and season with salt and pepper.
Not a sauerkraut fan? You might like Denise Mickelsen’s slaw-like salad, made with steamed shredded cabbage.
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